Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Olga S. Savinova"'
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
Autor:
Olga S. Savinova, Olga A. Glazunova, Konstantin V. Moiseenko, Anna V. Begunova, Irina V. Rozhkova, Tatyana V. Fedorova
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 20, p 10999 (2021)
The expansion of multiple drug resistant (MDR) strains of Klebsiella pneumoniae presents an immense threat for public health. Annually, this microorganism causes thousands of lethal nosocomial infections worldwide. Currently, it has been shown that c
Externí odkaz:
https://doaj.org/article/33086575456647209af49d41098d57c2
Autor:
Anna V. Begunova, Irina V. Rozhkova, Olga A. Glazunova, Konstantin V. Moiseenko, Olga S. Savinova, Tatyana V. Fedorova
Publikováno v:
Fermentation, Vol 7, Iss 3, p 101 (2021)
This article presents new data on Bifidobacterium longum MC-42—a strain that has been actively used for the preparation of commercial dairy products in Russia for almost 40 years. It was demonstrated that this strain possesses high activities of β
Externí odkaz:
https://doaj.org/article/20460a72f4a44186989a13cf67ff7f61
Autor:
Olga S. Savinova, Konstantin V. Moiseenko, Ekaterina A. Vavilova, Andrey M. Chulkin, Tatiana V. Fedorova, Tatiana V. Tyazhelova, Daria V. Vasina
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Laccase is one of the oldest known and intensively studied fungal enzymes capable of oxidizing recalcitrant lignin-resembling phenolic compounds. It is currently well established that fungal genomes almost always contain several non-allelic copies of
Externí odkaz:
https://doaj.org/article/1e1ba6065f384382ade2b100459d8cb9
Autor:
Alexandr G. Kruchinin, Olga S. Savinova, Olga A. Glazunova, Konstantin V. Moiseenko, Evgeniya Yu. Agarkova, Tatyana V. Fedorova
Publikováno v:
Nutrients, Vol 13, Iss 3, p 1031 (2021)
Whey protein hydrolysates (WPHs) are one of the most promising sources of biofunctional peptides with such beneficial properties as antioxidant, antihypertensive, anti-inflammatory and others. WPHs also could be used as foaming agents for aerated pro
Externí odkaz:
https://doaj.org/article/276a40f2a51c41f4b1d3ae818eb926e2