Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease.

Autor: Kunyeit L; Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA., Rao RP; Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA., Anu-Appaiah KA; Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (19), pp. 6660-6671. Date of Electronic Publication: 2023 Feb 02.

Genome shuffling for phenotypic improvement of industrial strains through recursive protoplast fusion technology.

Autor: Hospet R; Department of Botany, Karnatak University, Dharwad, Karnataka, India., Thangadurai D; Department of Botany, Karnatak University, Dharwad, Karnataka, India., Cruz-Martins N; Faculty of Medicine, University of Porto, Porto, Portugal.; Institute for Research and Innovation in Health (i3S), University of Porto, Porto, Portugal.; Institute of Research and Advanced Training in Health Sciences and Technologies (CESPU), Gandra PRD, Portugal., Sangeetha J; Department of Environmental Science, Central University of Kerala, Kasaragod, Kerala, India., Anu Appaiah KA; Department of Microbiology and Fermentation Technology, Central Food Technological Research Institute (CSIR), Mysore, Karnataka, India., Chowdhury ZZ; Nanotechnology and Catalysis Research Center (NANOCAT), Institute of Advanced Studies (IAS), University of Malaya, Kuala Lumpur, Malaysia., Bedi N; Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh, India., Soytong K; Department of Plant Production Technology, King Mongkut's Institute of Technology Ladkrabang (KMITL), Ladkrabang, Bangkok, Thailand., Al Tawaha ARM; Department of Biological Sciences, Al Hussein bin Talal University, Maan, Jordan., Jabeen S; Department of Botany, Karnatak University, Dharwad, Karnataka, India., Tallur MM; Department of Botany, Karnatak University, Dharwad, Karnataka, India.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2023; Vol. 63 (17), pp. 2960-2969. Date of Electronic Publication: 2021 Oct 01.

Secondary Metabolites from Food-Derived Yeasts Inhibit Virulence of Candida albicans.

Autor: Kunyeit L; Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute (CFTRI), Mysuru, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.; Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA., Kurrey NK; Department of Biochemistry, CSIR-Central Food Technological Research Institute (CFTRI), Mysuru, India., Anu-Appaiah KA; Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute (CFTRI), Mysuru, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India., Rao RP; Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA.

Publikováno v: MBio [mBio] 2021 Aug 31; Vol. 12 (4), pp. e0189121. Date of Electronic Publication: 2021 Aug 17.

Identification and characterization of novel transglycosylating α-glucosidase from Aspergillus neoniger.

Autor: Kumar S; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.; Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, India., Basu A; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.; Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, India., Anu-Appaiah KA; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.; Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, India., Gnanesh Kumar BS; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.; Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, India., Mutturi S; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.; Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, India.

Publikováno v: Journal of applied microbiology [J Appl Microbiol] 2020 Dec; Vol. 129 (6), pp. 1644-1656. Date of Electronic Publication: 2020 Jul 16.

Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation.

Autor: Devi A; Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), CSIR-CFTRI Campus, Mysuru, Karnataka, India., Anu-Appaiah KA; Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), CSIR-CFTRI Campus, Mysuru, Karnataka, India. Electronic address: anuappaiah@cftri.res.in.

Publikováno v: Food chemistry [Food Chem] 2018 Dec 01; Vol. 268, pp. 101-109. Date of Electronic Publication: 2018 Jun 19.