Zobrazeno 1 - 10
of 140
pro vyhledávání: '"FRUCTOBACILLUS"'
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 54, Iss 3, Pp 808-816 (2023)
The study was undertaken to isolate and characterize fructophilic lactic acid bacteria from the fruit Manilkara zapota (chikoo). Microscopic, phenotypic, biochemical and molecular characterisation of the isolates was done. The Gram-positive thin rods
Externí odkaz:
https://doaj.org/article/d652e75f5e6c4d1cb986034e96573e09
Publikováno v:
NFS Journal, Vol 31, Iss , Pp 110-122 (2023)
Opuntia ficus-indica fruits are outstanding for their sensory attributes and multiple health benefits. However, this fruit is highly perishable, and substantial efforts have been carried out to extend its shelf-life. Lactic fermentation of fruits by-
Externí odkaz:
https://doaj.org/article/3917e32371fd40329638ca59400fe050
Publikováno v:
Foods, Vol 12, Iss 12, p 2312 (2023)
Using culture enrichment methods, 100 strains of bacilli of lactic acid bacteria (LAB) were isolated from honeybee Apis mellifera intermissa and fresh honey, collected from apiaries located in the north-east of Algeria. Amongst all of the isolated LA
Externí odkaz:
https://doaj.org/article/700a5efa17c342a5a426aac43b4c5e6d
Autor:
Shintaro Maeno, Hiroya Nishimura, Yasuhiro Tanizawa, Leon Dicks, Masanori Arita, Akihito Endo
Publikováno v:
BMC Microbiology, Vol 21, Iss 1, Pp 1-14 (2021)
Abstract Background Fructophilic lactic acid bacteria (FLAB) found in D-fructose rich niches prefer D-fructose over D-glucose as a growth substrate. They need electron acceptors for growth on D-glucose. The organisms share carbohydrate metabolic prop
Externí odkaz:
https://doaj.org/article/4b76d79d989742749776580353b9e5ab
Akademický článek
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Publikováno v:
Iranian Journal of Microbiology, Vol 12, Iss 5 (2020)
Background and Objectives: Lontar (Borassus flabellifer L.) is widely grown in Indonesia and one of its products is palm sap. Palm sap contains a high level of sugar, making it suitable as a medium to increase the lactic acid bacteria (LAB) productio
Externí odkaz:
https://doaj.org/article/8dc3974473ad4c6ca8447acae24dd440
Autor:
Ronalds Krams, Dita Gudra, Sergejs Popovs, Jonathan Willow, Tatjana Krama, Maris Munkevics, Kaspars Megnis, Priit Jõers, Davids Fridmanis, Jorge Contreras Garduño, Indrikis A. Krams
Publikováno v:
Insects, Vol 13, Iss 1, p 98 (2022)
Bumblebees are key pollinators in agricultural landscapes. However, little is known about how gut microbial communities respond to anthropogenic changes. We used commercially produced colonies of buff-tailed bumblebees (Bombus terrestris) placed in t
Externí odkaz:
https://doaj.org/article/98b19c756c36422c8684ac778df3e078
Autor:
Dão Pedro de Carvalho Neto, Gilberto Vinícius de Melo Pereira, Júlio César de Carvalho, Vanete Thomaz Soccol, Carlos Ricardo Soccol
Publikováno v:
Food Technology and Biotechnology, Vol 56, Iss 1, Pp 90-95 (2018)
Coffee bean fermentation is a spontaneous, on-farm process involving the action of different microbial groups, including bacteria and fungi. In this study, high-throughput sequencing approach was employed to study the diversity and dynamics of bacter
Externí odkaz:
https://doaj.org/article/95849fef2086455d964d4462252200ec
Akademický článek
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