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Wyszukujesz frazę ""Fermentation"" wg kryterium: Temat


Starter badań:

Tytuł:
Strategic thermosonication-mediated modulation of lactic acid bacteria acidification kinetics for enhanced (post)-fermentation performance.
Autorzy:
Zhang X; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
Zheng Y; State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China.
Kumar Awasthi M; College of Natural Resources and Environment, Northwest A & F University, Yangling 712100, Shaanxi Province, China.
Zhou C; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
Barba FJ; Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
Cai Z; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
Liu L; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
Rene ER; Department of Water Supply, Sanitation and Environmental Engineering, IHE Delft Institute for Water Education, Westvest 7, 2601DA Delft, the Netherlands.
Pan D; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
Cao J; School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
Sindhu R; Department of Food Technology, TKM Institute of Technology, Kollam 691 505, Kerala, India.
Xia Q; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa 999078, Macau. Electronic address: .
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Źródło:
Bioresource technology [Bioresour Technol] 2022 Oct; Vol. 361, pp. 127739. Date of Electronic Publication: 2022 Aug 05.
Typ publikacji:
Journal Article
MeSH Terms:
Fermentation*
Lactobacillales*
Lactobacillus*/metabolism
Hydrogen-Ion Concentration ; Kinetics
Czasopismo naukowe
Tytuł:
Teaming up to make kombucha.
Autorzy:
Ponomarova O; Department of Systems Biology at the University of Massachusetts Chan Medical School, Worcester, United States.
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Źródło:
ELife [Elife] 2022 Aug 11; Vol. 11. Date of Electronic Publication: 2022 Aug 11.
Typ publikacji:
Editorial
MeSH Terms:
Fermentation*
Opinia redakcyjna
Tytuł:
Foam fractionation methods in aerobic fermentation processes.
Autorzy:
Oraby A; Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Stuttgart, Germany.; Institute of Interfacial Process Engineering and Plasma Technology IGVP, University of Stuttgart, Stuttgart, Germany.
Weickardt I; Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Stuttgart, Germany.
Zibek S; Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Stuttgart, Germany.; Institute of Interfacial Process Engineering and Plasma Technology IGVP, University of Stuttgart, Stuttgart, Germany.
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Źródło:
Biotechnology and bioengineering [Biotechnol Bioeng] 2022 Jul; Vol. 119 (7), pp. 1697-1711. Date of Electronic Publication: 2022 Apr 22.
Typ publikacji:
Journal Article; Review; Systematic Review; Research Support, Non-U.S. Gov't
MeSH Terms:
Fermentation*
Czasopismo naukowe
Tytuł:
Modeling the sake brewing characteristics of rice from brown rice metabolites.
Autorzy:
Kobayashi T; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan. Electronic address: .
Kumazaki T; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Morikawa K; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Komatsu-Hata Y; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Okuda M; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Takahashi M; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Saito R; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Oda K; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Yazawa H; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Iwashita K; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
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Źródło:
Journal of bioscience and bioengineering [J Biosci Bioeng] 2022 Aug; Vol. 134 (2), pp. 116-124. Date of Electronic Publication: 2022 May 21.
Typ publikacji:
Journal Article
MeSH Terms:
Alcoholic Beverages*/analysis
Fermentation*
Oryza*/chemistry
Saccharomyces cerevisiae/metabolism
Czasopismo naukowe
Tytuł:
Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites.
Autorzy:
Shang Z; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: .
Ye Z; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: .
Li M; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: .
Ren H; Yunnan Hongbin Green Food Group Co. LTD, Yuxi, Yunnan Province 652600, China. Electronic address: .
Cai S; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: .
Hu X; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: .
Yi J; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2022 May 30; Vol. 377, pp. 132004. Date of Electronic Publication: 2022 Jan 03.
Typ publikacji:
Journal Article
MeSH Terms:
Fermentation*
Microbiota*
Fermented Foods/*analysis
Bacteria ; Taste
Czasopismo naukowe
Tytuł:
Determining global trends in syngas fermentation research through a bibliometric analysis.
Autorzy:
Calvo DC; Biodesign Swette Center for Environmental Biotechnology, Arizona State University, Tempe, AZ, PO Box 85287-3005, USA; Biodesign Center for Health Through Microbiomes, Arizona State University, Tempe, AZ, PO Box 85287-3005, USA. Electronic address: .
Luna HJ; Grupo GRESIA, Department of Environmental Engineering, Universidad Antonio Nariño, Bogotá, 110231, Colombia; Environmental and Chemical Technology Group, Department of Chemistry, Federal University of Ouro Preto, Campus University, Campus Universitario, Brazil.
Arango JA; Pontificia Universidad Católica de Valparaíso, Valparaíso, 2362803, Chile. Electronic address: .
Torres CI; Biodesign Swette Center for Environmental Biotechnology, Arizona State University, Tempe, AZ, PO Box 85287-3005, USA. Electronic address: .
Rittmann BE; Biodesign Swette Center for Environmental Biotechnology, Arizona State University, Tempe, AZ, PO Box 85287-3005, USA. Electronic address: .
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Źródło:
Journal of environmental management [J Environ Manage] 2022 Apr 01; Vol. 307, pp. 114522. Date of Electronic Publication: 2022 Jan 20.
Typ publikacji:
Journal Article
MeSH Terms:
Bibliometrics*
Fermentation*
Carbon Cycle ; China ; Germany
Czasopismo naukowe
Tytuł:
Extracellular electron transfer increases fermentation in lactic acid bacteria via a hybrid metabolism.
Autorzy:
Tejedor-Sanz S; Department of BioSciences, Rice University, Houston, United States.; Biological Nanostructures Facility, The Molecular Foundry, Lawrence Berkeley National Laboratory, Berkeley, United States.
Stevens ET; Department of Food Science & Technology, University of California-Davis, Davis, United States.
Li S; Department of BioSciences, Rice University, Houston, United States.
Finnegan P; Department of Food Science & Technology, University of California-Davis, Davis, United States.
Nelson J; Department of Electrical and Computer Engineering, University of California-Davis, Davis, United States.
Knoesen A; Department of Electrical and Computer Engineering, University of California-Davis, Davis, United States.
Light SH; Department of Microbiology, University of Chicago, Chicago, United States.
Ajo-Franklin CM; Department of BioSciences, Rice University, Houston, United States.; Biological Nanostructures Facility, The Molecular Foundry, Lawrence Berkeley National Laboratory, Berkeley, United States.
Marco ML; Department of Food Science & Technology, University of California-Davis, Davis, United States.
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Źródło:
ELife [Elife] 2022 Feb 11; Vol. 11. Date of Electronic Publication: 2022 Feb 11.
Typ publikacji:
Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
MeSH Terms:
Fermentation*
Electron Transport/*physiology
Lactobacillaceae/*metabolism
Albinism, Oculocutaneous ; Biomass ; Brassica/chemistry ; Fruit and Vegetable Juices ; Lactobacillaceae/enzymology ; Lactobacillaceae/genetics ; Lactobacillales/metabolism ; Lipoproteins ; NADH Dehydrogenase/metabolism ; Phosphorylation
Czasopismo naukowe
Tytuł:
Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum.
Autorzy:
Mendoza Salazar MM; Grupo de Investigación en Ecología Microbiana y Bioprospección, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 67 No. 53 - 108, 050010, Medellín, Antioquia, Colombia. Electronic address: .
Martínez Álvarez OL; Grupo de Investigación en Ciencia Sensorial, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53 - 108, 050010, Medellín, Antioquia, Colombia. Electronic address: .
Ardila Castañeda MP; Grupo de Investigación en Ciencia Sensorial, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53 - 108, 050010, Medellín, Antioquia, Colombia. Electronic address: .
Lizarazo Medina PX; Grupo de Investigación en Ecología Microbiana y Bioprospección, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 67 No. 53 - 108, 050010, Medellín, Antioquia, Colombia. Electronic address: .
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Źródło:
Food microbiology [Food Microbiol] 2022 Feb; Vol. 101, pp. 103896. Date of Electronic Publication: 2021 Sep 03.
Typ publikacji:
Journal Article
MeSH Terms:
Bioprospecting*
Cacao*
Chocolate*/microbiology
Fermentation*
Yeasts*
Hanseniaspora ; Pichia ; Saccharomyces cerevisiae ; Saccharomycetales
SCR Organism:
Hanseniaspora thailandica; Pichia kluyveri; Wickerhamomyces anomalus
Czasopismo naukowe
Tytuł:
Applicability and information value of biocalorimetry for the monitoring of fungal solid-state fermentation of lignocellulosic agricultural by-products.
Autorzy:
Duong HL; Department of Environmental Microbiology, Helmholtz-Centre for Environmental Research - UFZ, Permoserstraβe 15, 04318, Leipzig, Germany; Vietnamese-German University (VGU), Le Lai Street, Hoa Phu Ward, Thu Dau Mot City, Binh Duong Province, Viet Nam. Electronic address: .
Paufler S; Department of Environmental Microbiology, Helmholtz-Centre for Environmental Research - UFZ, Permoserstraβe 15, 04318, Leipzig, Germany. Electronic address: .
Harms H; Department of Environmental Microbiology, Helmholtz-Centre for Environmental Research - UFZ, Permoserstraβe 15, 04318, Leipzig, Germany. Electronic address: .
Maskow T; Department of Environmental Microbiology, Helmholtz-Centre for Environmental Research - UFZ, Permoserstraβe 15, 04318, Leipzig, Germany. Electronic address: .
Schlosser D; Department of Environmental Microbiology, Helmholtz-Centre for Environmental Research - UFZ, Permoserstraβe 15, 04318, Leipzig, Germany. Electronic address: .
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Źródło:
New biotechnology [N Biotechnol] 2022 Jan 25; Vol. 66, pp. 97-106. Date of Electronic Publication: 2021 Nov 09.
Typ publikacji:
Journal Article
MeSH Terms:
Ascomycota*/metabolism
Fermentation*
Lignin*/metabolism
Calorimetry/*methods
Biomass ; Industrial Microbiology
Czasopismo naukowe
Tytuł:
Synergetic Fermentation of Glucose and Glycerol for High-Yield N-Acetylglucosamine Production in Escherichia coli .
Autorzy:
Wang K; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Wang X; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Luo H; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Wang Y; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Wang Y; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Tu T; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Qin X; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Bai Y; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Huang H; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Yao B; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Su X; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Zhang J; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Źródło:
International journal of molecular sciences [Int J Mol Sci] 2022 Jan 11; Vol. 23 (2). Date of Electronic Publication: 2022 Jan 11.
Typ publikacji:
Journal Article
MeSH Terms:
Fermentation*
Acetylglucosamine/*biosynthesis
Escherichia coli/*metabolism
Glucose/*metabolism
Glycerol/*metabolism
Culture Media ; Escherichia coli/genetics ; Kinetics ; Metabolic Engineering ; Metabolic Networks and Pathways ; Mutation
Czasopismo naukowe
Tytuł:
Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest.
Autorzy:
Rivas GA; Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina.
Valdés La Hens D; Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina.
Delfederico L; Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina.
Olguin N; Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina.
Bravo-Ferrada BM; Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina.
Tymczyszyn EE; Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina.
Semorile L; Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina.
Brizuela NS; Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina. .
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Źródło:
World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2022 Jan 06; Vol. 38 (2), pp. 19. Date of Electronic Publication: 2022 Jan 06.
Typ publikacji:
Journal Article; Review
MeSH Terms:
Fermentation*
Lactobacillales*/classification
Lactobacillales*/genetics
Lactobacillales*/metabolism
Microbiota/*genetics
Molecular Typing/*methods
Wine/*microbiology
Biodiversity ; Malates/metabolism ; Microbiological Techniques ; RNA, Ribosomal, 16S/genetics ; Whole Genome Sequencing ; Yeasts
Czasopismo naukowe
Tytuł:
The production of laccases by white-rot fungi under solid-state fermentation conditions.
Autorzy:
Chmelová D; Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, J. Herdu 2, 917 01, Trnava, Slovak Republic.
Legerská B; Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, J. Herdu 2, 917 01, Trnava, Slovak Republic.
Kunstová J; Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, J. Herdu 2, 917 01, Trnava, Slovak Republic.
Ondrejovič M; Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, J. Herdu 2, 917 01, Trnava, Slovak Republic. .
Miertuš S; Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, J. Herdu 2, 917 01, Trnava, Slovak Republic.
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Źródło:
World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2022 Jan 06; Vol. 38 (2), pp. 21. Date of Electronic Publication: 2022 Jan 06.
Typ publikacji:
Journal Article; Review
MeSH Terms:
Fermentation*
Basidiomycota/*metabolism
Biotechnology/*methods
Laccase/*biosynthesis
Basidiomycota/enzymology ; Basidiomycota/genetics ; Bioreactors ; Culture Media ; Hydrogen-Ion Concentration ; Laccase/genetics ; Temperature ; Waste Water
Czasopismo naukowe
Tytuł:
Effect of ultrasonication on the metabolome and transcriptome profile changes in the fermentation of Ganoderma lucidum.
Autorzy:
Sun L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Liu LP; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Wang YZ; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Yang L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Zhang C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Yue MX; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Dabbour M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Mintah BK; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Wang L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China. Electronic address: wangliang_.
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Źródło:
Microbiological research [Microbiol Res] 2022 Jan; Vol. 254, pp. 126916. Date of Electronic Publication: 2021 Nov 10.
Typ publikacji:
Journal Article
MeSH Terms:
Fermentation*/radiation effects
Reishi*/metabolism
Ultrasonics*
Metabolome/radiation effects ; Transcriptome/radiation effects
Czasopismo naukowe
Tytuł:
Production of fermented spicy rabbit meat using Lactobacillus paracasei.
Autorzy:
Zhao X; College of Bioengineering, Sichuan University of Science and Engineering, Number 188, University Town, Lingang District,, Yibin, 644000, Sichuan, People's Republic of China. .
Li S; College of Bioengineering, Sichuan University of Science and Engineering, Number 188, University Town, Lingang District,, Yibin, 644000, Sichuan, People's Republic of China.
Liu Y; College of Bioengineering, Sichuan University of Science and Engineering, Number 188, University Town, Lingang District,, Yibin, 644000, Sichuan, People's Republic of China.
He Y; College of Bioengineering, Sichuan University of Science and Engineering, Number 188, University Town, Lingang District,, Yibin, 644000, Sichuan, People's Republic of China.
Hu R; College of Bioengineering, Sichuan University of Science and Engineering, Number 188, University Town, Lingang District,, Yibin, 644000, Sichuan, People's Republic of China.
Yang J; College of Bioengineering, Sichuan University of Science and Engineering, Number 188, University Town, Lingang District,, Yibin, 644000, Sichuan, People's Republic of China.
Wang Q; College of Bioengineering, Sichuan University of Science and Engineering, Number 188, University Town, Lingang District,, Yibin, 644000, Sichuan, People's Republic of China.
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Źródło:
Bioprocess and biosystems engineering [Bioprocess Biosyst Eng] 2022 Jan; Vol. 45 (1), pp. 87-95. Date of Electronic Publication: 2021 Oct 15.
Typ publikacji:
Journal Article
MeSH Terms:
Fermentation*
Meat Products*
Lactobacillus/*metabolism
Animals ; Rabbits
Czasopismo naukowe
Tytuł:
Increasing buffering capacity enhances rumen fermentation characteristics and alters rumen microbiota composition of high-concentrate fed Hanwoo steers.
Autorzy:
Ramos, Sonny C. (AUTHOR)
Kim, Seon Ho (AUTHOR)
Jeong, Chang Dae (AUTHOR)
Mamuad, Lovelia L. (AUTHOR)
Son, A-Rang (AUTHOR)
Kang, Seung Ha (AUTHOR)
Cho, Yong Il (AUTHOR)
Kim, Tae Gyu (AUTHOR)
Lee, Jin Sung (AUTHOR)
Cho, Kwang Keun (AUTHOR)
Lee, Sung Sill (AUTHOR)
Lee, Sang Suk (AUTHOR)
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Źródło:
Scientific Reports. 12/1/2022, Vol. 12 Issue 1, p1-12. 12p.
Czasopismo naukowe
Tytuł:
Recycling of Citric Acid Waste for Potential Use as Animal Feed through Fermentation with Lactic Acid Bacteria and a Mixture of Fibrolytic Enzymes.
Autorzy:
Tanpong, Sirisak (AUTHOR)
Wongtangtintharn, Sawitree (AUTHOR)
Cherdthong, Anusorn (AUTHOR)
Prachumchai, Rittikeard (AUTHOR)
Tengjaroenkul, Bundit (AUTHOR)
Chanjula, Pin (AUTHOR)
Suntara, Chanon (AUTHOR)
Wachirapakorn, Chalong (AUTHOR)
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Źródło:
Animals (2076-2615). Nov2022, Vol. 12 Issue 21, p3049. 9p.
Czasopismo naukowe
Tytuł:
Lentilactobacillus buchneri domination during the fermentation of Japanese traditional fermented fish (funazushi).
Autorzy:
Tanabe, Koichi (AUTHOR)
Monguchi, Masaki (AUTHOR)
Inoue, Ryoga (AUTHOR)
Zamami, Rio (AUTHOR)
Nakanishi, Ryo (AUTHOR)
Manabe, Ayano (AUTHOR)
Oe, Kaho (AUTHOR)
Komatsuzaki, Noriko (AUTHOR)
Shima, Jun (AUTHOR)
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Źródło:
Food Science & Nutrition. Nov2022, Vol. 10 Issue 11, p4073-4079. 7p.
Czasopismo naukowe

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