Results 31 to 40 of about 151,601 (200)

Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese production

Frontiers in Microbiology
Natural whey starter (NWS) cultures play a pivotal role in the production of Parmigiano Reggiano (PR) Protected Designation of Origin (PDO) cheese; however, their microbial ecology and functional dynamics remain only partially understood.
Marianna Cristofolini, Maria Ronsivalle, Maria Pramazzoni, Giulia Zaccarini, Valentina Pizzamiglio, Lisa Solieri   +5 more
doaj   +1 more source

Dermatophytes and Dermatophytosis in Cluj-Napoca, Romania—A 4-Year Cross-Sectional Study

Journal of Fungi, 2020
Dermatophytes are filamentous keratinophilic fungi which affect nails, skin, and hair. Their variable distribution in the world justifies local epidemiological studies. During recent decades, few studies have been published regarding the epidemiology and
Ioana Alina Colosi, Odile Cognet, Horațiu Alexandru Colosi, Marcela Sabou, Carmen Costache   +4 more
doaj   +1 more source

Fungal infections in burns: Diagnosis and management

Indian Journal of Plastic Surgery, 2010
Burn wound infection (BWI) is a major public health problem and the most devastating form of trauma worldwide. Fungi cause BWI as part of monomicrobial or polymicrobial infection, fungaemia, rare aggressive soft tissue infection and as opportunistic ...
Malini R. Capoor, Sujata Sarabahi, Vinay Kumar Tiwari, Ravi Prakash Narayanan   +3 more
doaj   +1 more source

Yeasts from temperate forests [PDF]

, 2022
Yeasts are ubiquitous in temperate forests. While this broad habitat is well-defined, the yeasts inhabiting it and their life cycles, niches, and contributions to ecosystem functioning are less understood.
Bai, Feng-Yan, Heistinger, Lina, Petrovič, Uroš, Naumova, Elena S, Mozzachiodi, Simone, Liti, Gianni, Bell, Graham, Čadež, Neža, Koufopanou, Vassiliki, Opulente, Dana, Mašínová, Tereza, Hittinger, Chris Todd, Villarreal, Pablo, Baldrian, Petr, Fisher, Kaitlin J, Tsai, Isheng Jason, Greig, Duncan, Buzzini, Pietro, Turchetti, Benedetta, Dashko, Sofia, Dimitrov, Roumen, Yurkov, Andrey, Jecmenica, Marina, Gibson, Brian, Boynton, Primrose, Cubillos, Francisco A, Landry, Christian R, Boundy-Mills, Kyria, Gouliamova, Dilnora, Peña, Jacqueline J   +29 more
core   +1 more source

Mycobiota in the Carposphere of Sour and Sweet Cherries and Antagonistic Features of Potential Biocontrol Yeasts

Microorganisms, 2021
Sour cherries (Prunus cerasus L.) and sweet cherries (P. avium L.) are economically important fruits with high potential in the food industry and medicine.
Ramunė Stanevičienė, Juliana Lukša, Živilė Strazdaitė-Žielienė, Bazilė Ravoitytė, Regina Losinska-Sičiūnienė, Raimondas Mozūraitis, Elena Servienė   +6 more
doaj   +1 more source

The Role of Yeasts as Biocontrol Agents for Pathogenic Fungi on Postharvest Grapes: A Review

Foods, 2021
In view of the growing concern about the impact of synthetic fungicides on human health and the environment, several government bodies have decided to ban them.
Alessandra Di Canito, María Alejandra Mateo-Vargas, Monica Mazzieri, Jesús Cantoral, Roberto Foschino, Gustavo Cordero-Bueso, Ileana Vigentini   +6 more
doaj   +1 more source

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

Beverages, 2017
In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambient ...
Constant K. Attchelouwa, Solange Aka-Gbézo, Florent K. N’guessan, Clémentine A. Kouakou, Marcellin K. Djè   +4 more
doaj   +1 more source

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

Molecules, 2021
Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines.
Antonio Morata, Iris Loira, Carmen González, Carlos Escott   +3 more
doaj   +1 more source

Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition

Frontiers in Microbiology, 2021
Botanical fermented foods have been shown to improve human health, based on the activity of potentially beneficial lactic acid bacteria (LAB) and yeasts and their metabolic outputs.
Miin Chan, Di Liu, Yingying Wu, Fan Yang, Kate Howell   +4 more
doaj   +1 more source

Arnebia euchroma, a Plant Species of Cold Desert in the Himalayas, Harbors Beneficial Cultivable Endophytes in Roots and Leaves

Frontiers in Microbiology, 2021
The endophytic mutualism of plants with microorganisms often leads to several benefits to its host including plant health and survival under extreme environments.
Rahul Jain, Priyanka Bhardwaj, Priyanka Bhardwaj, Shiv Shanker Pandey, Sanjay Kumar   +4 more
doaj   +1 more source