Results 51 to 60 of about 13,072,871 (281)
Effect of pH and water activity on the growth of Arcobacter sp. in culture
Czech Journal of Food Sciences, 2003 The effect was studied of pH value and water activity (aw) on the growth of Arcobacter butzleri and Arcobacter cryaerophilus in culture media at 30°C.
L. Červenka +3 more
doaj +1 more source
Cogent Food & Agriculture, 2020 This study was aimed at determining the effect of temperature and water activity (aw) on the radial growth of Aspergillus flavus and A. carbonarius isolated from dried chili and their production of aflatoxin B1 (AFB1) and ochratoxin A (OTA), respectively.
Chananya Chuaysrinule +2 more
doaj +1 more source
Gels, 2023 The current study describes a suppository base composed of aqueous gelatin solution emulsifying oil globules with probiotic cells dispersed within. The favorable mechanical properties of gelatin to provide a solid gelled structure, and the tendency of ...
Anchal Bassi +4 more
doaj +1 more source
Degradation mechanism of the von Willebrand factor A2 domain by nattokinase
FEBS Letters, EarlyView.Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto +3 more
wiley +1 more source
FEBS Letters, EarlyView.We present robust protocols for the preparation of supported lipid bilayers (SLBs) incorporating either Salmonella smooth LPS or outer membrane vesicles (OMVs). We use a combination of quartz crystal microbalance with dissipation (QCM‐D) and fluorescence microscopy to both characterize the SLBs of various compositions and to probe their interactions ...
Hudson P. Pace +6 more
wiley +1 more source
Molecular Basis of Water Activity in Glycerol–Water Mixtures [PDF]
Frontiers in Chemistry, 2019 Water activity (Aw) is a reliable indication of the microbial growth, enzymatic activity, preservation, and quality of foods. However, a molecular basis of Aw is still under debate in multiple related disciplines. Glycerol-water mixtures can provide a variation of Aws by controlling the ratio of glycerol and water. In this study, the molecular basis of
Hiroshi Nakagawa, Taiji Oyama
openaire +3 more sources
FEBS Letters, EarlyView.CT10 regulator of kinase (CRK) and CRK‐Like (CRKL) are signaling adaptors driving cell adhesion, motility, differentiation, and proliferation. SH2‐domain containing (SH) proteins are enriched in YXXP motifs which when phosphorylated create preferred binding sites for CRK family SH2 domains.
Phoebe M. Cousens +8 more
wiley +1 more source
Microbiology Spectrum, 2021 To investigate the mechanism of adaptation of Cronobacter sakazakii to desiccation stress, the present study focused on the glass transition phenomenon of dried bacterial cells, using a thermomechanical technique.
Kyeongmin Lee +3 more
doaj +1 more source
Reconstructing enzyme evolution by protein engineering
FEBS Letters, EarlyView.Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler +2 more
wiley +1 more source
Technological Application of Maltodextrins According to the Degree of Polymerization
Molecules, 2015 Maltodextrin (MX) is an ingredient in high demand in the food industry, mainly for its useful physical properties which depend on the dextrose equivalent (DE).
Zenaida Saavedra-Leos +4 more
doaj +1 more source