Zobrazeno 1 - 10
of 164
pro vyhledávání: '"Yaya, Rukayadi"'
Autor:
Nur Isti’anah Ramli, Faridah Abas, Intan Safinar Ismail, Yaya Rukayadi, Nuramiratul Hafizah Jurime
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 18, Iss 3, Pp 1903-1919 (2024)
This study aims to isolate and characterise the Pink Pigmented Facultative Methylotrophs (PPFM) bacteria from the leaves of common Malaysian table salad (ulam). The colonies of PPFM bacteria were obtained using selectively modified Pseudomonas agar b
Externí odkaz:
https://doaj.org/article/1828b49036d14bb4aee0b7ce0a51b6d5
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 18, Iss 3, Pp 1566-1579 (2024)
Various microorganisms can grow in egg-based food products, and yeast is among the microorganisms that thrive in egg products. Yeasts naturally produce large enzymes by breaking down organic materials during growth. Yeast has a great biotechnological
Externí odkaz:
https://doaj.org/article/37cf3a451f314d9bb3ad5390b7527983
Autor:
Meiske Naomi Mamuaja, Tati Herlina, Rymond Jusuf Rumampuk, Iman Permana Maksum, Yaya Rukayadi
Publikováno v:
ADMET and DMPK, Vol 12, Iss 6 (2024)
Background and purpose: Many studies have been performed to identify new sources, their optimal isolation, and the biological activities of flavonoids due to nutraceutical, pharmaceutical, and cosmeceutical properties. Experimental approach: This rev
Externí odkaz:
https://doaj.org/article/be13344572904263a56cdc44ec8bad41
Autor:
Mansura Rahman Trisha, Vyenna Deavyndra Gunawan, Jun Xian Wong, Mohd Sabri Pak Dek, Yaya Rukayadi
Publikováno v:
Heliyon, Vol 10, Iss 16, Pp e35691- (2024)
Gnetum gnemon L. is an evergreen tree that belongs to the Gnetaceae family and is commonly used as a vegetable and medicinal plant among indigenous people. The key goal of this study was to assess the antibacterial efficacy of ethanolic G. gnemon lea
Externí odkaz:
https://doaj.org/article/18ae0672b1cd40259d91a195b380f3fd
Autor:
Muhammad Nizam Hayat, Mohammad Rashedi Ismail-Fitry, Ubedullah Kaka, Yaya Rukayadi, Mohd Zainal Abidin Ab Kadir, Mohd Amran Mohd Radzi, Pavan Kumar, Nurul Ain Nurulmahbub, Awis Qurni Sazili
Publikováno v:
Poultry Science, Vol 103, Iss 7, Pp 103764- (2024)
ABSTRACT: The implementation of the head-only electrical stunning procedure in poultry processing has been aimed at enhancing eating, ethical, and religious quality. However, inconsistencies in voltage and frequency standardization, along with variat
Externí odkaz:
https://doaj.org/article/538e9efe01ef45cd8d7419637fe544a9
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 18, Iss 1, Pp 614-625 (2024)
Sesame seed dregs or residue refers to the byproduct that is left after sesame seeds have been processed to extract oil and can used in a variety of ways. The residues were subjected to spontaneous fermentation for 7 days at room temperature (23-27°
Externí odkaz:
https://doaj.org/article/8baea2cd519b40dc95166060679faaff
Publikováno v:
Hayati Journal of Biosciences, Vol 31, Iss 5 (2024)
Euphorbia tirucalli, commonly known as the pencil cactus or milk bush plant, is used as an alternative medicine. The current study evaluated the phytochemical contents, antibacterial, anticandidal, and antisporicidal potential of the E. tirucalli met
Externí odkaz:
https://doaj.org/article/d53dba050d4d4ffca8d722d12996b6ef
Autor:
Khadija Ahmed Mousa, Khairul Naim Md. Padzil, Yaya Rukayadi, Nik Iskandar Putra Shamsudin, Faridah Abas
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 17, Iss 3, Pp 1495-1508 (2023)
Raw foods contain harmful microorganisms that can infect processed foods and cause them to spoilage. To ensure safety and sustainability, processed foods are categorized depending on the required level of heat treatment and pH levels. This study aime
Externí odkaz:
https://doaj.org/article/23516a8e3d844436b857eb2d154f1534
Publikováno v:
Heliyon, Vol 9, Iss 12, Pp e22771- (2023)
Foodborne diseases continue to pose a significant global health concern, causing a considerable number of deaths worldwide. In response to concerns surrounding bacterial resistance and the limitations of traditional antibiotics, there is a growing in
Externí odkaz:
https://doaj.org/article/7cc4eb9b43b5439cae13da002d7deb7f
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 45, Iss 1, Pp 138-145 (2023)
Bacterial and fungal resistance to chemical preservatives is a major food safety issue with significant health and economic ramifications. The efficacy of food preservatives in inhibiting the growth of fungi and bacteria is crucial to ensure the sa
Externí odkaz:
https://doaj.org/article/c8744cd80d22450bbf6d73587e27b7dc