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Items: 1 to 20 of 905

1.
Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation
Claire Daval, Thierry Tran, François Verdier, Antoine Martin, Hervé Alexandre, Cosette Grandvalet, Raphaëlle Tourdot-Maréchal
Foods. 2024 Apr; 13(8): 1181. Published online 2024 Apr 12. doi: 10.3390/foods13081181
PMCID:
PMC11049054
ArticlePDF–2.0M
2.
Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma
Biying Zhang, Doudou Liu, Hui Liu, Jiaxin Shen, Jiaxuan Zhang, Ling He, Jin Li, Penghui Zhou, Xueqiang Guan, Shuwen Liu, Kan Shi
Food Chem X. 2024 Jun 30; 22: 101369. Published online 2024 Apr 9. doi: 10.1016/j.fochx.2024.101369
PMCID:
PMC11021843
ArticlePDF–9.8M
3.
The Listeria monocytogenes persistence factor ClpL is a potent stand-alone disaggregase
Valentin Bohl, Nele Merret Hollmann, Tobias Melzer, Panagiotis Katikaridis, Lena Meins, Bernd Simon, Dirk Flemming, Irmgard Sinning, Janosch Hennig, Axel Mogk
eLife. 2024; 12: RP92746. Published online 2024 Apr 10. doi: 10.7554/eLife.92746
PMCID:
PMC11006417
ArticlePDF–3.9M
4.
Functional Characterization of Endo- and Exo-Hydrolase Genes in Arabinan Degradation Gene Cluster of Bifidobacterium longum subsp. suis
Yewon Kang, Chang-Yun Choi, Jihun Kang, Ye-Rin Ju, Hye Bin Kim, Nam Soo Han, Tae-Jip Kim
Int J Mol Sci. 2024 Mar; 25(6): 3175. Published online 2024 Mar 9. doi: 10.3390/ijms25063175
PMCID:
PMC10970622
ArticlePDF–4.9M
5.
Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices
Camila Bernal-Castro, Elpidia Espinosa-Poveda, Carolina Gutiérrez-Cortés, Consuelo Díaz-Moreno
J Food Sci Technol. 2024 May; 61(5): 833–846. Published online 2023 Jul 16. doi: 10.1007/s13197-023-05779-z
PMCID:
PMC10933215
ArticlePDF–714K
6.
Bacteriophage Challenges in Industrial Processes: A Historical Unveiling and Future Outlook
Bartosz Kamiński, Jan Paczesny
Pathogens. 2024 Feb; 13(2): 152. Published online 2024 Feb 7. doi: 10.3390/pathogens13020152
PMCID:
PMC10893365
ArticlePDF–1.0M
7.
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
Shah Saud, Tang Xiaojuan, Shah Fahad
Food Chem X. 2024 Mar 30; 21: 101209. Published online 2024 Feb 10. doi: 10.1016/j.fochx.2024.101209
PMCID:
PMC10878862
ArticlePDF–11M
8.
Screening, Identification, and Fermentation Condition Optimization of a High-Yield 3-Methylthiopropanol Yeast and Its Aroma-Producing Characteristics
Yujiao Zhang, Qi Sun, Xiaoyan Liu, Rana Abdul Basit, Jinghao Ma, Zhilei Fu, Liujie Cheng, Guangsen Fan, Chao Teng
Foods. 2024 Feb; 13(3): 418. Published online 2024 Jan 27. doi: 10.3390/foods13030418
PMCID:
PMC10855053
ArticlePDF–2.8M
9.
Enhanced Expression of Alcohol Dehydrogenase I in Pichia pastoris Reduces the Content of Acetaldehyde in Wines
Kun Geng, Ying Lin, Xueyun Zheng, Cheng Li, Shuting Chen, He Ling, Jun Yang, Xiangyu Zhu, Shuli Liang
Microorganisms. 2024 Jan; 12(1): 38. Published online 2023 Dec 25. doi: 10.3390/microorganisms12010038
PMCID:
PMC10820543
ArticlePDF–3.8M
10.
Effects of small heat shock proteins from thermotolerant bacteria on the stress resistance of Escherichia coli to temperature, pH, and hyperosmolarity
Yu Sato, Kenji Okano, Kohsuke Honda
Extremophiles. 2024; 28(1): 12. Published online 2024 Jan 22. doi: 10.1007/s00792-023-01326-y
PMCID:
PMC10803503
ArticlePDF–1.1M
11.
Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 19: Suitability of taxonomic units notified to EFSA until September 2023
EFSA Panel on Biological Hazards (BIOHAZ), Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez‐Ordóñez, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, Alessandra De Cesare, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Romolo Nonno, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Ingvar Sundh, Fulvio Barizzone, Sandra Correia, Lieve Herman
EFSA J. 2024 Jan; 22(1): e8517. Published online 2024 Jan 11. doi: 10.2903/j.efsa.2024.8517
PMCID:
PMC10782250
ArticlePDF–473K
12.
Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability
Thinzar Aung, Mi Jeong Kim
Prev Nutr Food Sci. 2023 Dec 31; 28(4): 401–410. Published online 2023 Dec 31. doi: 10.3746/pnf.2023.28.4.401
PMCID:
PMC10764229
ArticlePDF–1.6M
13.
The Influence of Lactiplantibacillus plantarum and Oenococcus oeni Starters on the Volatile and Sensory Properties of Black Raspberry Wine
Changsen Wang, Shuyang Sun, Haoran Zhou, Zhenzhen Cheng
Foods. 2023 Dec; 12(23): 4212. Published online 2023 Nov 22. doi: 10.3390/foods12234212
PMCID:
PMC10706081
ArticlePDF–1.0M
14.
Significant influence of four highly conserved amino-acids in lipochaperon-active sHsps on the structure and functions of the Lo18 protein
Tiffany Bellanger, David da Silva Barreira, Frank Wien, Patrice Delarue, Patrick Senet, Aurélie Rieu, Fabrice Neiers, Paloma Fernández Varela, Sophie Combet, Stéphanie Weidmann
Sci Rep. 2023; 13: 19036. Published online 2023 Nov 3. doi: 10.1038/s41598-023-46306-6
PMCID:
PMC10624808
ArticlePDF–2.0M
15.
Development and Validation of a New Method for Detecting Acetic Bacteria in Wine
Alejandro Parra, Aroa Ovejas, Lucía González-Arenzana, Ana Rosa Gutiérrez, Isabel López-Alfaro
Foods. 2023 Oct; 12(20): 3734. Published online 2023 Oct 11. doi: 10.3390/foods12203734
PMCID:
PMC10606930
ArticlePDF–1.2M
16.
Advancing Insights into Probiotics during Vegetable Fermentation
Yingzi Yuan, Yutong Yang, Lele Xiao, Lingbo Qu, Xiaoling Zhang, Yongjun Wei
Foods. 2023 Oct; 12(20): 3789. Published online 2023 Oct 16. doi: 10.3390/foods12203789
PMCID:
PMC10606808
ArticlePDF–1.9M
17.
Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content
Maksim Yu. Shalamitskiy, Tatiana N. Tanashchuk, Sofia N. Cherviak, Egor A. Vasyagin, Nikolai V. Ravin, Andrey V. Mardanov
Foods. 2023 Oct; 12(20): 3816. Published online 2023 Oct 18. doi: 10.3390/foods12203816
PMCID:
PMC10606259
ArticlePDF–1.5M
18.
Strategies for the Development of Bioprotective Cultures in Food Preservation
Luana Virgínia Souza, Evandro Martins, Isabella Maria Fernandes Botelho Moreira, Antônio Fernandes de Carvalho
Int J Microbiol. 2022; 2022: 6264170. Published online 2022 Dec 14. doi: 10.1155/2022/6264170
PMCID:
PMC10462446
ArticlePDF–1.0M
19.
Transcriptomic and Metabolomic Profiling Uncovers Response Mechanisms of Alicyclobacillus acidoterrestris DSM 3922T to Acid Stress
Junnan Xu, Ning Zhao, Xuemei Meng, Jun Li, Tong Zhang, Ruoyun Xu, Xinyuan Wei, Mingtao Fan
Microbiol Spectr. 2023 Jul-Aug; 11(4): e00022-23. Published online 2023 Jun 15. doi: 10.1128/spectrum.00022-23
PMCID:
PMC10434157
ArticlePDF–2.7M
20.
Insight into the biochemical and cell biological function of an intrinsically unstructured heat shock protein, Hsp12 of Ustilago maydis
Aroni Mitra, Koustav Bhakta, Ankita Kar, Anisha Roy, Sk Abdul Mohid, Abhrajyoti Ghosh, Anupama Ghosh
Mol Plant Pathol. 2023 Sep; 24(9): 1063–1077. Published online 2023 Jul 11. doi: 10.1111/mpp.13350
PMCID:
PMC10423329
ArticlePDF–11M

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