Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Ruirui Lv"'
Autor:
Lijun You, Chengcong Yang, Hao Jin, Lai-Yu Kwok, Ruirui Lv, Teng Ma, Zhixin Zhao, Heping Zhang, Zhihong Sun
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 10, Pp 7619-7630 (2024)
ABSTRACT: Traditional fermented milks are produced through an inoculation process that involves the deliberate introduction of microorganisms that have been adapted and perpetuated across successive generations. However, the changes in the microbiota
Externí odkaz:
https://doaj.org/article/444433e56696463280d876ad63fd8efb
Publikováno v:
Journal of Food Protection, Vol 87, Iss 3, Pp 100223- (2024)
Bacillus spp. are often used as probiotics; however, they can be infected by phages, leading to significant economic losses. Biocidal and thermal treatments are considered rapid and effective methods for controlling microbial contamination. To preven
Externí odkaz:
https://doaj.org/article/aea60d9ab8814b069e723eb908f87dc9
Publikováno v:
Foods, Vol 12, Iss 14, p 2716 (2023)
Limosilactobacillus fermentum is a bacterium widely used in food production, medicine, and industrial fermentation. However, fermentation could fail due to phage contamination. L. fermentum bacteriophage LFP02 can be induced from L. fermentum IMAU 32
Externí odkaz:
https://doaj.org/article/b2f7472e7f5949c1876224624ec24163
Autor:
Qiangchuan Hou, Feiyan Zhao, Wenjun Liu, Ruirui Lv, Wei Wei Thwe Khine, Jia Han, Zhihong Sun, Yuan-Kun Lee, Heping Zhang
Publikováno v:
Gut Microbes, Vol 12, Iss 1 (2020)
As an effective means to improve quality of life and prevent diseases, the demand for probiotics and related products has increased in recent years. However, it is still unclear whether a particular probiotic strain will have similar beneficial effec
Externí odkaz:
https://doaj.org/article/51b89eb2d69944e6bcc1b731805945bc
Autor:
Meng Zhang, Na Dang, Dongyan Ren, Feiyan Zhao, Ruirui Lv, Teng Ma, Qiuhua Bao, Bilige Menghe, Wenjun Liu
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Koumiss is a traditional fermented raw mare’s milk product. It contains high nutritional value and is well-known for its health-promoting effect as an alimentary supplement. This study aimed to investigate the bacterial diversity, especially lactic
Externí odkaz:
https://doaj.org/article/c1581c2135ce43398a3c3f245f80e199
Autor:
Baoyu Tian, Chunxiang Wang, Ruirui Lv, Junxiong Zhou, Xin Li, Yi Zheng, Xiangyu Jin, Mengli Wang, Yongxia Ye, Xinyi Huang, Ping Liu
Publikováno v:
The Scientific World Journal, Vol 2014 (2014)
The study aims to investigate fungal community structures and dynamic changes in forest soil lignocellulose-degrading process. rRNA gene clone libraries for the samples collected in different stages of lignocellulose degradation process were construc
Externí odkaz:
https://doaj.org/article/6d7cec7c221a41bd91319b5381c50430
Publikováno v:
Polish Journal of Microbiology. 72:21-28
Phage contamination is one of the significant problems in the food fermentation industry, which eventually causes economic losses to the industry. Here, we investigated the viability of Lactobacillus plantarum phage P1 and P2 using various biocides t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa081ec25066dda98d859daed3c084a3
https://doi.org/10.33073/pjm-2023-004
https://doi.org/10.33073/pjm-2023-004
Publikováno v:
Polish Journal of Microbiology. 71:421-428
Phage P2 was isolated from failed fermentation broth carried out by Lactiplantibacillus plantarum IMAU10120. A previous study in our laboratory showed that this phage belonged to the Siphoviridae family. In this study, this phage’s genomic characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::181c30510b01af7a038822d6b3c53fb1
https://doi.org/10.33073/pjm-2022-037
https://doi.org/10.33073/pjm-2022-037
Publikováno v:
IEEE Journal of Photovoltaics. 12:1036-1042
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6aaa35309219030098675758e7ff4c5d
https://doi.org/10.1109/jphotov.2022.3141343
https://doi.org/10.1109/jphotov.2022.3141343
Autor:
Ruirui Lv, Ming Xu, She Guo, Jingwei Yao, Hafiz Arbab Sakandar, Jing Guo, Can Zhang, Xia Chen
Publikováno v:
Food Quality and Safety. 7
Bacillus species have been widely used as probiotics in a number of food products. However, these are vulnerable to bacteriophage infections, which poses fermentation failure and eventually result in economic losses. Given this, we designed this stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bdd6b335f70a129163598ad378b5ec9
https://doi.org/10.1093/fqsafe/fyad016
https://doi.org/10.1093/fqsafe/fyad016