Empirical evaluation of rural farmers′ preparedness and intention to use a dairy application for collaboration with A higher education institution in Uganda

Autor: Nanyanzi Alice Sheila, Chang Zhu, Mugenyi Justice Kintu, Ivo De Pauw, Andrew Ronnie Mugenyi, Ilse Marien, Leo Van Audenhove

Publikováno v: Social Sciences and Humanities Open, Vol 6, Iss 1, Pp 100363- (2022)

The current study evaluates rural farmers' preparedness and intentions to use a dairy application through a broadened Technology Acceptance Model. Data was gathered from 466 respondents from the Rwenzori region of Uganda by way of a survey. The aspir

Externí odkaz: https://doaj.org/article/1cac1d2fd5a04f418fc2b2c8ebb7d4d0

Lifestyle, metabolism and environmental adaptation in Lactococcus lactis

Autor: Eunice van Pelt-KleinJan, Eddy J. Smid, Bas Teusink, Sieze Douwenga, Herwig Bachmann, Oscar van Mastrigt, Michiel Kleerebezem

Publikováno v: Kleerebezem, M, Bachmann, H, van Pelt-KleinJan, E, Douwenga, S, Smid, E J, Teusink, B & van Mastrigt, O 2020, ' Lifestyle, metabolism and environmental adaptation in Lactococcus lactis ', FEMS Microbiology Reviews, vol. 44, no. 6, pp. 804-820 . https://doi.org/10.1093/femsre/fuaa033
FEMS Microbiology Reviews 44 (2020) 6
FEMS Microbiology Reviews, 44(6), 804-820

Lactococcus lactis serves as a paradigm organism for the lactic acid bacteria (LAB). Extensive research into the molecular biology, metabolism and physiology of several model strains of this species has been fundamental for our understanding of the L

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43d3fb689a6f6285a4ea7425e9e349f9
https://pubmed.ncbi.nlm.nih.gov/32990728

Probiotic Properties of

Autor: Kariyawasam Majuwana Gamage Menaka Menike, Kariyawasam, Seo Jin, Yang, Na-Kyoung, Lee, Hyun-Dong, Paik

Publikováno v: Food Science of Animal Resources

This study aims to evaluate the probiotic properties of Lactobacillus brevis (L. brevis) KU200019 and the synergistic activity with prebiotics on antimicrobial activity, and the potential application as an adjunct culture in fermented dairy products.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::bd1891bebd1b411a71c911a73c824bfc
https://pubmed.ncbi.nlm.nih.gov/32161924

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