Zobrazeno 1 - 10
of 180
pro vyhledávání: '"Takeshi, Zendo"'
Publikováno v:
Microbiology Spectrum, Vol 11, Iss 6 (2023)
ABSTRACT Sourdough starters are spontaneously generated multispecies communities consisting of lactic acid bacteria (LAB) and yeasts. Traditionally used to make baked goods, these communities of microorganisms can be propagated through successive tra
Externí odkaz:
https://doaj.org/article/2037c6d17a574a7d861b911fc7530e8e
Publikováno v:
Biology, Vol 12, Iss 9, p 1218 (2023)
Frozen chicken breast was hydrolyzed by treatment with thermolysin enzyme to obtain a chicken hydrolysate containing bioactive peptides. After that, a peptide was purified from the chicken hydrolysate utilizing a Sep-Pak C18 cartridge and reversed-ph
Externí odkaz:
https://doaj.org/article/0be7fd42f2c04e7385fa4e0d5d39b966
Publikováno v:
Microbiology Spectrum, Vol 9, Iss 2 (2021)
ABSTRACT The spontaneous microbiota of wheat sourdough, often comprising one yeast species and several lactic acid bacteria (LAB) species, evolves over repeated fermentation cycles, which bakers call backslopping. The final product quality largely de
Externí odkaz:
https://doaj.org/article/560188cf89b7450cab6ec7b562e2d251
Autor:
Takeshi Zendo, Chihiro Ohashi, Shintaro Maeno, Xingguo Piao, Seppo Salminen, Kenji Sonomoto, Akihito Endo
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Apilactobacillus kunkeei FF30-6 isolated from healthy honey bees synthesizes the bacteriocin, which exhibits antimicrobial activity against Melissococcus plutonius. The bacteriocin, kunkecin A, was purified through three-step chromatography, and mass
Externí odkaz:
https://doaj.org/article/52edd6c1bf1a457ab6f2d269360da14d
Autor:
Yuh Shiwa, Haruko Fujiwara, Mao Numaguchi, Mohamed Ali Abdel-Rahman, Keisuke Nabeta, Yu Kanesaki, Yukihiro Tashiro, Takeshi Zendo, Naoto Tanaka, Nobuyuki Fujita, Hirofumi Yoshikawa, Kenji Sonomoto, Mariko Shimizu-Kadota
Publikováno v:
PLoS ONE, Vol 15, Iss 11, p e0242070 (2020)
Enterococcus mundtii QU25, a non-dairy lactic acid bacterium of the phylum Firmicutes, is capable of simultaneously fermenting cellobiose and xylose, and is described as a promising strain for the industrial production of optically pure l-lactic acid
Externí odkaz:
https://doaj.org/article/656151ec9003494fb666e1c0a9119595
Publikováno v:
Applied Sciences, Vol 11, Iss 21, p 10452 (2021)
Bioactive peptides were successfully produced from fish (Gadidae) and beef skeletal muscles after being hydrolyzed for 8 h with pepsin. Subsequently, they were purified using a Sep-Pak C18 cartridge and reversed-phase high-performance liquid chromato
Externí odkaz:
https://doaj.org/article/236aabc7184b4e6f9db731c1d0637af5
Publikováno v:
Microorganisms, Vol 9, Iss 11, p 2276 (2021)
Enterocin F4-9 belongs to the glycocin family having post-translational modifications by two molecules of N-acetylglucosamine β-O-linked to Ser37 and Thr46. In this study, the biosynthetic gene cluster of enterocin F4-9 was cloned and expressed in E
Externí odkaz:
https://doaj.org/article/462444ca16cc4e758c49ce9ed72e0f70
Autor:
Ghoson M, Daba, Faten A, Mostafa, Shireen A A, Saleh, Waill A, Elkhateeb, Ghada, Awad, Taisei, Nomiyama, Takeshi, Zendo, Asmaa Negm, El-Dein
Publikováno v:
International Journal of Biological Macromolecules. 213:651-662
The bacteriocins produced by lactic acid bacteria (LAB) are attracting attention due to their promising applications in food and pharmaceuticals fields. Hence, a LAB strain, GCNRC_GA15, was isolated from Egyptian goat cheese, and molecularly identifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::598adbfad07a48c37ba532ce6ec26c69
https://doi.org/10.1016/j.ijbiomac.2022.06.003
https://doi.org/10.1016/j.ijbiomac.2022.06.003
Publikováno v:
Journal of Bioscience and Bioengineering. 133:444-451
The multiple bacteriocins produced by Lactiplantibacillus plantarum PUK6 isolated from misozuke-tofu (tofu pickled in miso) were identified as plantaricins A, EF, and NC8. The pln locus (21,847 bp) containing the three plantaricin structural genes an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e32380fed7cc89210b6aa816723a240
https://doi.org/10.1016/j.jbiosc.2022.01.008
https://doi.org/10.1016/j.jbiosc.2022.01.008
Publikováno v:
Food Science and Technology Research. 28:195-205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c78de56f64a0fb0f6b2185c41cd9cf1
https://doi.org/10.3136/fstr.fstr-d-21-00294
https://doi.org/10.3136/fstr.fstr-d-21-00294