Results 61 to 70 of about 3,756,329 (348)
Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
core +1 more source
Crosstalk between the ribosome quality control‐associated E3 ubiquitin ligases LTN1 and RNF10
FEBS Letters, EarlyView.Loss of the E3 ligase LTN1, the ubiquitin‐like modifier UFM1, or the deubiquitinating enzyme UFSP2 disrupts endoplasmic reticulum–ribosome quality control (ER‐RQC), a pathway that removes stalled ribosomes and faulty proteins. This disruption may trigger a compensatory response to ER‐RQC defects, including increased expression of the E3 ligase RNF10 ...
Yuxi Huang +8 more
wiley +1 more source
Food Technology and Biotechnology, 2019 Optimization of fermentation processes requires monitoring the species composition of starter cultures and their growth during fermentation. Most starter cultures contain closely related species.
Konstantin A. Kurbakov +3 more
doaj +1 more source
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +2 more sources
Real‐time assay of ribonucleotide reductase activity with a fluorescent RNA aptamer
FEBS Letters, EarlyView.Ribonucleotide reductases (RNR) synthesize DNA building blocks de novo, making them crucial in DNA replication and drug targeting. FLARE introduces the first single‐tube real‐time coupled RNR assay, which enables isothermal tracking of RNR activity at nanomolar enzyme levels and allows the reconstruction of allosteric regulatory patterns and rapid ...
Jacopo De Capitani +4 more
wiley +1 more source
Frontiers in Microbiology, 2016 In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising
Mariana eTristezza +5 more
doaj +1 more source
The Effect of Different Starter Cultures on the Protein Content in Fermented African Locust Bean (Parkia Biglobosa) Seeds [PDF]
, 2016 The quality of African locust bean seed fermented with three (3) different types of starter cultures were investigated. Freshly prepared Bacillus Subtilis, Saccharomyces cerevisiae and the mixture of the two starter cultures were used for the ...
Ajayi, A. A. +2 more
core
Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]
, 2015 Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana +3 more
core +1 more source
Protein pyrophosphorylation by inositol pyrophosphates — detection, function, and regulation
FEBS Letters, EarlyView.Protein pyrophosphorylation is an unusual signaling mechanism that was discovered two decades ago. It can be driven by inositol pyrophosphate messengers and influences various cellular processes. Herein, we summarize the research progress and challenges of this field, covering pathways found to be regulated by this posttranslational modification as ...
Sarah Lampe +3 more
wiley +1 more source
Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread [PDF]
, 2019 The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads.
Gupta, S. (Sangeeta) +4 more
core