Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Megan N. Biango-Daniels"'
Autor:
Ina Bodinaku, Jason Shaffer, Allison B. Connors, Jacob L. Steenwyk, Megan N. Biango-Daniels, Erik K. Kastman, Antonis Rokas, Albert Robbat, Benjamin E. Wolfe
Publikováno v:
mBio, Vol 10, Iss 5 (2019)
ABSTRACT Fermented foods provide novel ecological opportunities for natural populations of microbes to evolve through successive recolonization of resource-rich substrates. Comparative genomic data have reconstructed the evolutionary histories of mic
Externí odkaz:
https://doaj.org/article/bab4d765bffe4fff973fe33cf46619c8
Publikováno v:
Journal of Dairy Science. 104:6283-6294
Production of artisan cheeses, including surface-ripened cheeses, has increased in the United States over the past 2 decades. Although many of these cheesemakers report unique quality and spoilage problems during production, a systematic assessment o
Publikováno v:
Assessment & Evaluation in Higher Education. 46:809-820
Introducing undergraduates to the peer-review process helps them understand how scientific evidence is evaluated and communicated. In a large biology course, technical writing was taught through mo...
Publikováno v:
Food Control. 97:81-86
Paecilomyces niveus has long been recognized as an important heat-resistant mold (HRM) causing spoilage in thermally processed apple products. With the recent discovery that P. niveus causes an apple disease called Paecilomyces rot, there is a need t
Publikováno v:
Plant Disease. 103:125-131
Paecilomyces rot of apples is a postharvest disease caused by the thermotolerant fungus Paecilomyces niveus (Byssochlamys nivea). The etiology of disease and the activity of fungicides against P. niveus are not yet well understood. This study evaluat
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 18:286-304
Fungal spoilage in processed foods remains a challenge for food manufacturers despite the increasing availability of diverse processing and formulation strategies used to control foodborne microorganisms. Physiological features of yeasts and molds co
Autor:
Anne A. Madden, Noah Fierer, Kinsey Drake, Matthew Morse Booker, Angela M. Oliverio, Shravya Sakunala, Elizabeth A Landis, Megan N. Biango-Daniels, Nicole Kfoury, Lauren M. Nichols, Albert Robbat, Benjamin E. Wolfe, Robert R. Dunn, Leonora K Shell, Erin A. McKenney, Lori R. Shapiro
Publikováno v:
eLife, Vol 10 (2021)
eLife
Landis, E A, Oliverio, A M, McKenney, E A, Nichols, L M, Kfoury, N, Biango-Daniels, M, Shell, L K, Madden, A A, Shapiro, L, Sakunala, S, Drake, K, Robbat, A, Booker, M, Dunn, R R, Fierer, N & Wolfe, B E 2021, ' The diversity and function of sourdough starter microbiomes ', eLife, vol. 10, 61644 . https://doi.org/10.7554/eLife.61644
eLife
Landis, E A, Oliverio, A M, McKenney, E A, Nichols, L M, Kfoury, N, Biango-Daniels, M, Shell, L K, Madden, A A, Shapiro, L, Sakunala, S, Drake, K, Robbat, A, Booker, M, Dunn, R R, Fierer, N & Wolfe, B E 2021, ' The diversity and function of sourdough starter microbiomes ', eLife, vol. 10, 61644 . https://doi.org/10.7554/eLife.61644
Humans have relied on sourdough starter microbial communities to make leavened bread for thousands of years, but only a small fraction of global sourdough biodiversity has been characterized. Working with a community-scientist network of bread bakers
Autor:
Nicole Kfoury, Megan N. Biango-Daniels, Anne A. Madden, Erin A. McKenney, Kinsey Drake, Robert R. Dunn, Benjamin E. Wolfe, Albert Robbat, Matthew Morse Booker, Noah Fierer, Shravya Sakunala, Leonora K Shell, Angela M. Oliverio, Lori R. Shapiro, Lauren M. Nichols, Elizabeth A Landis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4c93d86e14baf5242248fe19c09ac48
https://doi.org/10.7554/elife.61644.sa2
https://doi.org/10.7554/elife.61644.sa2
Publikováno v:
Plant Disease. 102:1581-1587
Paecilomyces niveus is an important food spoilage fungus that survives thermal processing in fruit products, where it produces the mycotoxin patulin. Spoilage of products has been attributed to soil contamination; however, little is known about the e
Autor:
Megan N. Biango-Daniels, Antonis Rokas, Jason Shaffer, Allison B. Connors, Albert Robbat, Benjamin E. Wolfe, Jacob L. Steenwyk, Erik K. Kastman, Ina Bodinaku
Publikováno v:
mBio, Vol 10, Iss 5 (2019)
mBio, Vol 10, Iss 5, p e02445-19 (2019)
mBio
mBio, Vol 10, Iss 5, p e02445-19 (2019)
mBio
Industrial cultures of filamentous fungi are used to add unique aesthetics and flavors to cheeses and other microbial foods. How these microbes adapted to live in food environments is generally unknown as most microbial domestication is unintentional