Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Konstantin V Moiseenko"'
Autor:
Olga A Glazunova, Natalia V Shakhova, Nadezhda V Psurtseva, Konstantin V Moiseenko, Sergei Y Kleimenov, Tatiana V Fedorova
Publikováno v:
PLoS ONE, Vol 13, Iss 6, p e0197667 (2018)
White-rot basidiomycetes from the poorly studied residual polyporoid clade of Polyporales order Junghuhnia nitida (Pers.) Ryvarden and Steccherinum bourdotii Saliba & A. David grow as secondary xylotrohps on well decomposed woody materials. The main
Externí odkaz:
https://doaj.org/article/8b63e8aeafd64cef8fae94f1682b3ab6
Publikováno v:
PLoS ONE, Vol 12, Iss 3, p e0173813 (2017)
Ligninolytic heme peroxidases comprise an extensive family of enzymes, which production is characteristic for white-rot Basidiomycota. The majority of fungal heme peroxidases are encoded by multigene families that differentially express closely relat
Externí odkaz:
https://doaj.org/article/b3baac8e908546acb7f429ba4bd9a897
Publikováno v:
Foods, Vol 13, Iss 15, p 2414 (2024)
Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention to cereal-based non-alcoholic fermented products. In contrast to fermented dairy products, there is no defined and standardized starter culture fo
Externí odkaz:
https://doaj.org/article/0a1eae2c457142b2939ae91863005f44
Publikováno v:
Water, Vol 16, Iss 1, p 133 (2023)
As a toxic xenobiotic compound, the anthraquinone dye Remazol Brilliant Blue R (RBBR) poses a serious threat to aquatic ecosystems. In the present study, the ability of Trametes hirsuta to remove RBBR from the medium was investigated, and the role of
Externí odkaz:
https://doaj.org/article/81c2ebfba4e74bfe8cdc6b58e44ee969
Autor:
Konstantin V. Moiseenko, Olga A. Glazunova, Olga S. Savinova, Alexander V. Shabaev, Tatyana V. Fedorova
Publikováno v:
Foods, Vol 12, Iss 23, p 4238 (2023)
Incorporation of probiotic Lacticaseibacillus paracasei into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can sig
Externí odkaz:
https://doaj.org/article/f23b32fceaf048e298a3c10bc34fb2d4
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 17, p 13115 (2023)
Being an abundant renewable source of aromatic compounds, lignin is an important component of future bio-based economy. Currently, biotechnological processing of lignin through low molecular weight compounds is one of the conceptually promising ways
Externí odkaz:
https://doaj.org/article/6b11bcb7f42a45fd962d61ca199f021b
Autor:
Konstantin V. Moiseenko, Anna V. Begunova, Olga S. Savinova, Olga A. Glazunova, Irina V. Rozhkova, Tatyana V. Fedorova
Publikováno v:
Foods, Vol 12, Iss 1, p 223 (2023)
Lacticaseibacillus paracasei (formerly Lactobacillus paracasei) is a nomadic lactic acid bacterium (LAB) that inhabits a wide variety of ecological niches, from fermented foodstuffs to host-associated microenvironments. Many of the isolated L. paraca
Externí odkaz:
https://doaj.org/article/ebd3256097c047bfaca44872fb831ea2
Publikováno v:
Nutrients, Vol 14, Iss 24, p 5357 (2022)
Currently, functional dairy products pave a promising way for the prophylaxis of essential hypertension, and the search for new strains capable of producing such products is a constant challenge for scientists around the world. In this study, the ant
Externí odkaz:
https://doaj.org/article/05f863d9c359482ba0dc5e27c0820b70
Autor:
Alexander V. Shabaev, Konstantin V. Moiseenko, Olga A. Glazunova, Olga S. Savinova, Tatyana V. Fedorova
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 18, p 10322 (2022)
White-rot basidiomycete fungi are a unique group of organisms that evolved an unprecedented arsenal of extracellular enzymes for an efficient degradation of all components of wood such as cellulose, hemicelluloses and lignin. The exoproteomes of whit
Externí odkaz:
https://doaj.org/article/a4c2845745d248d2828f0dfae5cc426a
Autor:
Konstantin V. Moiseenko, Olga A. Glazunova, Olga S. Savinova, Betty O. Ajibade, Oluwatosin A. Ijabadeniyi, Tatyana V. Fedorova
Publikováno v:
Foods, Vol 10, Iss 12, p 3082 (2021)
In this study, four commercialized indigenous fermented beverages most highly consumed in Russia (kefir and ryazhenka) and South Africa (amasi and mahewu) were analyzed for their potential health-promoting properties and flavor-forming volatile organ
Externí odkaz:
https://doaj.org/article/24f77bfaf7864962b2ac235f80be61f5