Results 201 to 210 of about 128,108 (264)

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Lactic Acid Bacteria-Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour. [PDF]

Foods
Amadei S, Gottardi D, Sindaco M, Gandolfi I, D'Alessandro M, Pellegrino L, Di Nunzio M, Siroli L, Patrignani F, Lanciotti R.   +9 more
europepmc   +1 more source

Comparison of some biological activities of essential oils and extracts (waste and non-waste) of two species used by people: Salvia macrosiphon Boiss. and Salvia reuteriana Boiss. from natural habitats of Kashan. [PDF]

BMC Plant Biol
Amanatkar E, Ghavam M.
europepmc   +1 more source

Evaluating the impact of a laboratory teaching innovation: the case of the Bioskills at home kit. [PDF]

Access Microbiol
Omorotionmwan BB, Rayment S, Garrie K, Kaur I, McVicker G, Winter J, Negus D.   +6 more
europepmc   +1 more source

Protocol to stain phagocytic macrophages and assess phagocytosis function in phagocytic cells. [PDF]

STAR Protoc
Changaei M, Kashfi SA, Soudi S, Ghiass MA, Hashemi SM.   +4 more
europepmc   +1 more source

Microencapsulation of <i>Lactobacillus plantarum</i> and <i>Bacillus subtilis</i> using baker's yeast cell wall: characterization and stability assessment under stress conditions. [PDF]

Front Microbiol
Rehman S, Gora AH, Ain QU, Muhammed S, Xavier K B, Sanil NK, Sharma S R K, Chakraborty K.   +7 more
europepmc   +1 more source

Distinctive domestication of farmhouse beer yeasts preserved pre-industrial genetic and phenotypic diversity.

Curr Biol
Bircham PW, Del Cortona A, Garshol LM, Tawfeeq MT, Herrera-Malaver B, Mannaerts S, Cortebeeck J, Nolmans R, Gallone B, Gorkovskiy A, Abrouk M, Steensels J, Verstrepen KJ.   +12 more
europepmc   +1 more source