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Items: 1 to 20 of 1482

1.
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation
Kyu-Taek Choi, Su-Hyun Lee, Yeong-Jun Kim, Jun-Su Choi, Sae-Byuk Lee
Food Chem X. 2024 Jun 30; 22: 101368. Published online 2024 Apr 12. doi: 10.1016/j.fochx.2024.101368
PMCID:
PMC11031794
ArticlePDF–1.0M
2.
Efficient 1,3-dihydroxyacetone biosynthesis in Gluconobacter oxydans using metabolic engineering and a fed-batch strategy
Weizhu Zeng, Xiaoyu Shan, Li Liu, Jingwen Zhou
Bioresour Bioprocess. 2022 Dec; 9(1): 121. Published online 2022 Nov 26. doi: 10.1186/s40643-022-00610-7
PMCID:
PMC10992570
ArticlePDF–1.1M
3.
Microbiological quality of different tea grades produced in diverse agro-climatic regions in Sri Lanka
S.H.S. Karunaratne, G.A.S.I. Abeygunawardena, D.L. Jayaratne, G.A.S. Premakumara
Heliyon. 2024 Mar 30; 10(6): e27878. Published online 2024 Mar 13. doi: 10.1016/j.heliyon.2024.e27878
PMCID:
PMC10966586
ArticlePDF–3.2M
4.
Current Research on Flavor Compounds in Fermented Food Products
Niël van Wyk
Foods. 2024 Mar; 13(5): 730. Published online 2024 Feb 28. doi: 10.3390/foods13050730
PMCID:
PMC10931016
ArticlePDF–196K
5.
Cyberlindnera jadinii yeast as a functional protein source: Modulation of immunoregulatory pathways in the intestinal proteome of zebrafish (Danio rerio)
Kathiresan Purushothaman, Alexander D. Crawford, Sérgio D.C. Rocha, Aleksandar B. Göksu, Byron Morales Lange, Liv Torunn Mydland, Shubha Vij, Lin Qingsong, Margareth Øverland, Charles McL. Press
Heliyon. 2024 Mar 15; 10(5): e26547. Published online 2024 Feb 21. doi: 10.1016/j.heliyon.2024.e26547
PMCID:
PMC10925985
ArticlePDF–2.7M
6.
Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts
Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani
Foods. 2024 Feb; 13(4): 505. Published online 2024 Feb 6. doi: 10.3390/foods13040505
PMCID:
PMC10887606
ArticlePDF–3.0M
7.
Diversity of Wickerhamomyces (Wickerhamomycetaceae, Saccharomycetales) in China with the description of four new species
Chun-Yue Chai, Tao Ke, Qiu-Hong Niu, Feng-Li Hui
Front Microbiol. 2024; 15: 1338231. Published online 2024 Feb 8. doi: 10.3389/fmicb.2024.1338231
PMCID:
PMC10881795
ArticlePDF–2.2M
8.
A comprehensive review of microbial fuel cells considering materials, methods, structures, and microorganisms
Payam Jalili, Amirhosein Ala, Parham Nazari, Bahram Jalili, Davood Domiri Ganji
Heliyon. 2024 Feb 15; 10(3): e25439. Published online 2024 Feb 6. doi: 10.1016/j.heliyon.2024.e25439
PMCID:
PMC10873675
ArticlePDF–4.8M
9.
Harnessing fungal bio-electricity: a promising path to a cleaner environment
Aisha Umar, Mustansar Mubeen, Iftikhar Ali, Yasir Iftikhar, Muhammad Aamir Sohail, Ashara Sajid, Ajay Kumar, Manoj Kumar Solanki, Praveen Kumar Divvela, Lei Zhou
Front Microbiol. 2023; 14: 1291904. Published online 2024 Jan 30. doi: 10.3389/fmicb.2023.1291904
PMCID:
PMC10861785
ArticlePDF–2.0M
10.
Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu
Jia Zhao, Zhenfeng Gao
Front Microbiol. 2024; 15: 1333466. Published online 2024 Jan 22. doi: 10.3389/fmicb.2024.1333466
PMCID:
PMC10839113
ArticlePDF–19M
11.
Bioprospection of Tenellins Produced by the Entomopathogenic Fungus Beauveria neobassiana
Rita Toshe, Esteban Charria-Girón, Artit Khonsanit, Janet Jennifer Luangsa-ard, Syeda Javariya Khalid, Hedda Schrey, Sherif S. Ebada, Marc Stadler
J Fungi (Basel) 2024 Jan; 10(1): 69. Published online 2024 Jan 15. doi: 10.3390/jof10010069
PMCID:
PMC10821025
ArticlePDF–786K
12.
Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production
Massimo Iorizzo, Gianluca Paventi, Catello Di Martino
Curr Issues Mol Biol. 2024 Jan; 46(1): 200–220. Published online 2023 Dec 26. doi: 10.3390/cimb46010015
PMCID:
PMC10814391
ArticlePDF–901K
13.
Quality Assessment of Minced Poultry Products Including Black Fermented Garlic
Anna Augustyńska-Prejsnar, Miroslava Kačániová, Małgorzata Ormian, Jadwiga Topczewska, Zofia Sokołowicz, Paweł Hanus
Foods. 2024 Jan; 13(1): 70. Published online 2023 Dec 24. doi: 10.3390/foods13010070
PMCID:
PMC10778348
ArticlePDF–1007K
14.
Yeast Biodiversity of Karst Waters: Interest of Four Culture Media and an Improved MALDI-TOF MS Database
Clément Grandhay, Emma Prétot, Victor Klaba, Hélène Celle, Anne-Cécile Normand, Xavier Bertrand, Frédéric Grenouillet
Microb Ecol. 2024; 87(1): 26. Published online 2024 Jan 4. doi: 10.1007/s00248-023-02336-1
PMCID:
PMC10766713
ArticlePDF–964K
15.
Identification and Growth Characteristics of a Gluten-Degrading Bacterium from Wheat Grains for Gluten-Degrading Enzyme Production
Ga-Yang Lee, Min-Jeong Jung, Byoung-Mok Kim, Joon-Young Jun
Microorganisms. 2023 Dec; 11(12): 2884. Published online 2023 Nov 29. doi: 10.3390/microorganisms11122884
PMCID:
PMC10745415
ArticlePDF–3.7M
16.
Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
Mariam Muradova, Alena Proskura, Francis Canon, Irina Aleksandrova, Mathieu Schwartz, Jean-Marie Heydel, Denis Baranenko, Liudmila Nadtochii, Fabrice Neiers
Foods. 2023 Dec; 12(24): 4484. Published online 2023 Dec 14. doi: 10.3390/foods12244484
PMCID:
PMC10742834
ArticlePDF–443K
17.
Effect of Fortified Inoculation with Indigenous Lactobacillus brevis on Solid-State Fermentation of Light-Flavor Baijiu
Xiaoxue Chen, Xiaoning Huang, Shanfeng Sun, Beizhong Han
Foods. 2023 Dec; 12(23): 4198. Published online 2023 Nov 21. doi: 10.3390/foods12234198
PMCID:
PMC10706162
ArticlePDF–2.4M
18.
Neurite Outgrowth-Inducing Drimane-Type Sesquiterpenoids Isolated from Cultures of the Polypore Abundisporus violaceus MUCL 56355
Winnie Chemutai Sum, Sherif S. Ebada, Marco Kirchenwitz, Lucy Wanga, Cony Decock, Theresia E. B. Stradal, Josphat Clement Matasyoh, Attila Mándi, Tibor Kurtán, Marc Stadler
J Nat Prod. 2023 Nov 24; 86(11): 2457–2467. Published online 2023 Nov 1. doi: 10.1021/acs.jnatprod.3c00525
PMCID:
PMC10683085
ArticlePDF–5.6M
19.
Microbial Diversity in African Foods and Beverages: A Systematic Assessment
Soumya Ghosh, Charné Bornman, Maryam Meskini, Mehri Joghataei
Curr Microbiol. 2024; 81(1): 19. Published online 2023 Nov 26. doi: 10.1007/s00284-023-03481-z
PMCID:
PMC10678836
ArticlePDF–1.3M
20.
A conceptual framework for nomenclatural stability and validity of medically important fungi: a proposed global consensus guideline for fungal name changes supported by ABP, ASM, CLSI, ECMM, ESCMID-EFISG, EUCAST-AFST, FDLC, IDSA, ISHAM, MMSA, and MSGERC
Sybren de Hoog, Thomas J. Walsh, Sarah A. Ahmed, Ana Alastruey-Izquierdo, Barbara D. Alexander, Maiken Cavling Arendrup, Esther Babady, Feng-Yan Bai, Joan-Miquel Balada-Llasat, Andrew Borman, Anuradha Chowdhary, Andrew Clark, Robert C. Colgrove, Oliver A. Cornely, Tanis C. Dingle, Philippe J. Dufresne, Jeff Fuller, Jean-Pierre Gangneux, Connie Gibas, Heather Glasgow, Yvonne Gräser, Jacques Guillot, Andreas H. Groll, Gerhard Haase, Kimberly Hanson, Amanda Harrington, David L. Hawksworth, Randall T. Hayden, Martin Hoenigl, Vit Hubka, Kristie Johnson, Julianne V. Kus, Ruoyu Li, Jacques F. Meis, Michaela Lackner, Fanny Lanternier, Sixto M. Leal Jr., Francesca Lee, Shawn R. Lockhart, Paul Luethy, Isabella Martin, Kyung J. Kwon-Chung, Wieland Meyer, M. Hong Nguyen, Luis Ostrosky-Zeichner, Elizabeth Palavecino, Preeti Pancholi, Peter G. Pappas, Gary W. Procop, Scott A. Redhead, Daniel D. Rhoads, Stefan Riedel, Bryan Stevens, Kaede Ota Sullivan, Paschalis Vergidis, Emmanuel Roilides, Amir Seyedmousavi, Lili Tao, Vania A. Vicente, Roxana G. Vitale, Qi-Ming Wang, Nancy L. Wengenack, Lars Westblade, Nathan Wiederhold, Lewis White, Christina M. Wojewoda, Sean X. Zhang
J Clin Microbiol. 2023 Nov; 61(11): e00873-23. Published online 2023 Oct 26. doi: 10.1128/jcm.00873-23
PMCID:
PMC10662369
ArticlePDF–474K

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