Zobrazeno 1 - 10
of 2 122
pro vyhledávání: '"Nitrogen sources"'
Autor:
Guilherme Rocha, Melissa Gómez, Camila Baeza, Francisco Salinas, Claudio Martínez, Eduardo I. Kessi-Pérez
Publikováno v:
Biological Research, Vol 57, Iss 1, Pp 1-12 (2024)
Abstract Domestication can be understood as a symbiotic relationship that benefits both domesticator and domesticated species, involving multiple genetic changes that configure the phenotype of the domesticated species. One of the most important dome
Externí odkaz:
https://doaj.org/article/f850f624f0a64d14a26c89afee4cc45c
Autor:
Feitao Chen, Huan Fang, Jianghua Zhao, Pingtao Jiang, Huina Dong, Ying Zhao, Huiying Wang, Tongcun Zhang, Dawei Zhang
Publikováno v:
Synthetic and Systems Biotechnology, Vol 9, Iss 3, Pp 453-461 (2024)
Vitamin B12 is a complex compound synthesized by microorganisms. The industrial production of vitamin B12 relies on specific microbial fermentation processes. E. coli has been utilized as a host for the de novo biosynthesis of vitamin B12, incorporat
Externí odkaz:
https://doaj.org/article/a721a38d0fdf40d1b79f2665401a8f6b
Autor:
Catherine Mathenge, Stephen Mureithi, Soul-Kifouly Midingoyi, Benjamin Nyilitya, Geoffrey Kironchi, Cargele Masso
Publikováno v:
Environmental and Sustainability Indicators, Vol 24, Iss , Pp 100484- (2024)
As nitrogen pollution increasingly threatens water quality in the Lake Victoria Basin, it is essential to investigate the spatial factors influencing nitrogen source use. Understanding these determinants is crucial to inform effective strategies to c
Externí odkaz:
https://doaj.org/article/51f4fe8d85da4636ab4197b473f6b658
Autor:
Firda Dimawarnita, Azzakiyya Salsabila Syifa Kusuma, Urip Perwitasari, Elok Zubaidah, Yora Faramitha, Pijar Religia, Ario Betha Juanssilfero
Publikováno v:
Menara Perkebunan, Vol 92, Iss 1, Pp 56-69 (2024)
Bioflavor is a type of natural flavor that is obtained from microbial metabolites during the process of fermentation. Most of the bacteria involved in food fermentation are lactic acid bacteria, including Lactobacillus sp. The optimal medium for Lact
Externí odkaz:
https://doaj.org/article/412e4e3930fc442dbe5625ad57d56827
Autor:
Anna Bzducha-Wróbel, Pavol Farkaš, Sandra Bieliková, Alžbeta Čížová, Marzena Sujkowska-Rybkowska
Publikováno v:
Microbial Cell Factories, Vol 23, Iss 1, Pp 1-16 (2024)
Abstract Background The need to limit antibiotic therapy due to the spreading resistance of pathogenic microorganisms to these medicinal substances stimulates research on new therapeutic agents, including the treatment and prevention of animal diseas
Externí odkaz:
https://doaj.org/article/d4ff42f690274690b7b81d80767f0f88
Autor:
Luis Gonzaga Santesteban, Maite Loidi, Inés Urretavizcaya, Mónica Galar, Sara Crespo-Martínez, José Bernardo Royo, Carlos Miranda
Publikováno v:
OENO One, Vol 58, Iss 2 (2024)
The study of the natural abundance of nitrogen-stable isotopes is an aspect of viticulture research that has received limited attention. While stable isotopes of carbon, oxygen and hydrogen have received significant attention, nitrogen isotope ratio
Externí odkaz:
https://doaj.org/article/3e9f5cd1a38644dc9a5de20eccabbf95
Autor:
Muhammad Mobeen Tahir, Xinyue He, Yandong Liu, Humayun Raza, Usman Aziz, Li Fan, Zohaib Asghar, Shaohuan Li, Sinuo Sun, Dong Zhang, Lu Bao
Publikováno v:
Horticulture Advances, Vol 1, Iss 1, Pp 1-13 (2023)
Abstract Adventitious root (AR) formation is critical for cutting survival and nutrient absorption re-establishment. This complex genetic trait involves the interplay of nitrogen, endogenous hormones, and several key genes. In this study, we treated
Externí odkaz:
https://doaj.org/article/cb688221a1b24fafa6ceafceed78e246
Publikováno v:
Soil and Water Research, Vol 18, Iss 4, Pp 269-280 (2023)
This study investigates the effects of repeated applications of the non-ionic soil surfactant H2Flo (ICL-SF Inc., Israel) on the soil water content, hydraulic conductivity, nutrient distribution, and organic carbon fractions (OCFs) in non-hydrophobic
Externí odkaz:
https://doaj.org/article/0b7f1b2fa0214c648cce6e2a2464fd1e
Akademický článek
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Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 27, Iss 1, Pp 83-90 (2023)
This study investigated the effects of various nitrogen sources (peptone, casein hydrolysate) and inorganic salts (KH2PO4, MgSO4 and NaCl) on the antioxidant activity (specifically, DPPH and superoxide anion scavenging rate), acidity, and pH of pepti
Externí odkaz:
https://doaj.org/article/1ae88a1786e045f3a62caf0482f22452