Zobrazeno 1 - 10
of 9 434
pro vyhledávání: '"acetobacter"'
Autor:
Yang S; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China., Li K; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China., Peng M; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China., Wang H; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China., Lu J; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China. Electronic address: jlu@jiangnan.edu.cn., Cai G; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China. Electronic address: glcai@jiangnan.edu.cn., Wu D; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China. Electronic address: wudianhui@jiangnan.edu.cn.
Publikováno v:
Food microbiology [Food Microbiol] 2025 Jan; Vol. 125, pp. 104657. Date of Electronic Publication: 2024 Oct 09.
Autor:
Kurata A; Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 204-3327 Nakamachi, Nara, Nara 631-8505, Japan. Electronic address: kurata090401@nara.kindai.ac.jp., Aimatsu K; Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 204-3327 Nakamachi, Nara, Nara 631-8505, Japan., Kimura Y; Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 204-3327 Nakamachi, Nara, Nara 631-8505, Japan., Hashiguchi H; Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 204-3327 Nakamachi, Nara, Nara 631-8505, Japan., Maeda A; Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 204-3327 Nakamachi, Nara, Nara 631-8505, Japan., Imai T; Research Institute for Sustainable Humanosphere, Kyoto University, Uji, Kyoto 611-0011, Japan., Yamasaki-Yashiki S; Department of Life Science and Biotechnology, Faculty of Chemistry, Materials and Bioengineering, Kansai University, 3-3-35 Yamate-cho, Suita, Osaka 564-8680, Japan., Hamada K; Sakamoto Kurozu, Inc., 21-15 Uenosono-cho, Kagoshima, Kagoshima 890-0052, Japan., Fujimoto Y; Sakamoto Kurozu, Inc., 21-15 Uenosono-cho, Kagoshima, Kagoshima 890-0052, Japan., Fujii A; Sakamoto Kurozu, Inc., 21-15 Uenosono-cho, Kagoshima, Kagoshima 890-0052, Japan., Uegaki K; Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 204-3327 Nakamachi, Nara, Nara 631-8505, Japan; Agricultural Technology and Innovation Research Institute, Kindai University, 204-3327 Nakamachi, Nara, Nara 631-8505, Japan.
Publikováno v:
Journal of bioscience and bioengineering [J Biosci Bioeng] 2024 Dec; Vol. 138 (6), pp. 495-500. Date of Electronic Publication: 2024 Sep 05.
Autor:
Majumder TR; College of Life Sciences, Ritsumeikan University, Kusatsu, Shiga, Japan., Inoue M; College of Life Sciences, Ritsumeikan University, Kusatsu, Shiga, Japan.; R-GIRO, Ritsumeikan University, Kusatsu, Shiga, Japan., Aono R; College of Life Sciences, Ritsumeikan University, Kusatsu, Shiga, Japan., Ochi A; College of Life Sciences, Ritsumeikan University, Kusatsu, Shiga, Japan., Mihara H; College of Life Sciences, Ritsumeikan University, Kusatsu, Shiga, Japan.
Publikováno v:
Bioscience, biotechnology, and biochemistry [Biosci Biotechnol Biochem] 2024 Aug 26; Vol. 88 (9), pp. 1069-1072.
Autor:
Sriphochanart W; Division of Fermentation Technology, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand., Krusong W; Division of Fermentation Technology, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand., Samuela N; Division of Fermentation Technology, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand., Somboon P; Division of Fermentation Technology, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand., Sirisomboon P; Department of Agricultural Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand., Onmankhong J; Department of Agricultural Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand., Pornpukdeewattana S; Division of Fermentation Technology, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand., Charoenrat T; Department of Biotechnology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand.
Publikováno v:
PeerJ [PeerJ] 2024 Jun 28; Vol. 12, pp. e17650. Date of Electronic Publication: 2024 Jun 28 (Print Publication: 2024).
Autor:
Yamaura H; Department of Chemistry, Graduate School of Science, Osaka University, 1-1 Machikaneyama, 560-0043, Toyonaka, Osaka, Japan.; Laboratory of Vaccine Materials and Laboratory of Gut Environmental System, Microbial Research Center for Health and Medicine, National Institutes of Biomedical Innovation, Health and Nutrition, 567-0085, Osaka, Japan., Shimoyama A; Department of Chemistry, Graduate School of Science, Osaka University, 1-1 Machikaneyama, 560-0043, Toyonaka, Osaka, Japan.; Center for Advanced Modalities and DDS, Osaka University, 1-1 Yamadaoka, 565-0871, Suita, Osaka, Japan.; Forefront Research Center for Fundamental Sciences, Osaka University, 1-1 Machikaneyama, 560-0043, Toyonaka, Osaka, Japan., Hosomi K; Laboratory of Vaccine Materials and Laboratory of Gut Environmental System, Microbial Research Center for Health and Medicine, National Institutes of Biomedical Innovation, Health and Nutrition, 567-0085, Osaka, Japan., Kabayama K; Department of Chemistry, Graduate School of Science, Osaka University, 1-1 Machikaneyama, 560-0043, Toyonaka, Osaka, Japan.; Forefront Research Center for Fundamental Sciences, Osaka University, 1-1 Machikaneyama, 560-0043, Toyonaka, Osaka, Japan., Kunisawa J; Laboratory of Vaccine Materials and Laboratory of Gut Environmental System, Microbial Research Center for Health and Medicine, National Institutes of Biomedical Innovation, Health and Nutrition, 567-0085, Osaka, Japan.; Forefront Research Center for Fundamental Sciences, Osaka University, 1-1 Machikaneyama, 560-0043, Toyonaka, Osaka, Japan., Fukase K; Department of Chemistry, Graduate School of Science, Osaka University, 1-1 Machikaneyama, 560-0043, Toyonaka, Osaka, Japan.; Center for Advanced Modalities and DDS, Osaka University, 1-1 Yamadaoka, 565-0871, Suita, Osaka, Japan.; Forefront Research Center for Fundamental Sciences, Osaka University, 1-1 Machikaneyama, 560-0043, Toyonaka, Osaka, Japan.
Publikováno v:
Angewandte Chemie (International ed. in English) [Angew Chem Int Ed Engl] 2024 Jun 10; Vol. 63 (24), pp. e202402922. Date of Electronic Publication: 2024 Apr 29.
Autor:
Liu D; Hebei Key Laboratory of Material Near-Net Forming Technolog, School of Materials Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050000, China., Liang Y; Hebei Key Laboratory of Material Near-Net Forming Technolog, School of Materials Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050000, China., Wei H; Hebei Key Laboratory of Material Near-Net Forming Technolog, School of Materials Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050000, China., Liu P; Hebei Key Laboratory of Material Near-Net Forming Technolog, School of Materials Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050000, China., Jin D; The Third Hospital of Dalian Medical University, Dalian 116044, China., Yassir L; Department of Microbiology, University of Massachusetts, Amherst, MA 01003, USA., Han B; Hebei Key Laboratory of Material Near-Net Forming Technolog, School of Materials Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050000, China. Electronic address: hbchebust@163.com., Li J; Hebei Key Laboratory of Material Near-Net Forming Technolog, School of Materials Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050000, China. Electronic address: lijianhui_97@163.com., Xu D; Corrosion and Protection Division, Shenyang National Laboratory for Materials Science, Northeastern University, Shenyang 110819, China. Electronic address: xudake@mail.neu.edu.cn.
Publikováno v:
Bioelectrochemistry (Amsterdam, Netherlands) [Bioelectrochemistry] 2024 Jun; Vol. 157, pp. 108665. Date of Electronic Publication: 2024 Feb 10.
Autor:
Yang S; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China., Li K; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China., Liu H; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China., Lu J; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China., Yang H; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China., Wu D; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China.
Publikováno v:
Journal of food science [J Food Sci] 2024 May; Vol. 89 (5), pp. 2581-2596. Date of Electronic Publication: 2024 Mar 29.
Autor:
Zhang W; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China., Feng C; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China., Zhang C; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China., Song J; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China., Li L; College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China., Xia M; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China., Ding W; Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, China., Zheng Y; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.; Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, China.; Haihe Laboratory of Synthetic Biology, Tianjin 300308, China., Wang M; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Publikováno v:
Journal of industrial microbiology & biotechnology [J Ind Microbiol Biotechnol] 2024 Jan 09; Vol. 51.
Autor:
Jayalakshmi, T.1, Gayathry, G.2 gayathryg@tnau.ac.in, Kumutha, K.1, Sabarinathan, K. G.1, Amutha, R.3, Veeramani, P.4
Publikováno v:
Journal of Pure & Applied Microbiology. 2024, Vol. 18 Issue 3, p1489-1501. 13p.
Autor:
Ahmed M; Centre of Food Technology, University of Allahabad, Prayagraj - 211002, India., Saini P; Centre of Food Technology, University of Allahabad, Prayagraj - 211002, India., Iqbal U; Centre of Food Technology, University of Allahabad, Prayagraj - 211002, India.
Publikováno v:
Recent advances in food, nutrition & agriculture [Recent Adv Food Nutr Agric] 2024; Vol. 15 (3), pp. 215-227.