Zobrazeno 1 - 10
of 812
pro vyhledávání: '"microbial dynamics"'
Autor:
Michael Joe Xavier Sneha, Myithili Thangavel, Israel Mani, Pandy Rajapriya, Nagendraprabhu Ponnuraj, Mohan Pandi
Publikováno v:
Microbiology Research, Vol 15, Iss 2, Pp 823-840 (2024)
Endophytic fungus is crucial for maintaining plant health and defense mechanisms, acting as protective barriers against pathogens, and producing medicinally beneficial bioactive compounds. Genome sequencing and metagenomics have significantly enhance
Externí odkaz:
https://doaj.org/article/248f23ecb7ac4f7db38ff33df00e1855
Autor:
Maria Joana Allievi, Maurício Egídio Cantão, Tiago Palladino Delforno, Luana Mattos de Oliveira Cruz, Daniele Damasceno Silveira, Paulo Belli Filho
Publikováno v:
Revista DAE, Vol 244, Pp 01-14 (2024)
A eficiência dos biofiltros depende da comunidade microbiana, portanto é crucial conhecer a dinâmica estrutural/funcional e identificar os principais gêneros microbianos ligados ao tratamento de gases tóxicos, como o sulfeto de hidrogênio (H2S)
Externí odkaz:
https://doaj.org/article/8858d461b9354c2191de8ba485654638
Autor:
M. Meyneng, H. Lemonnier, R. Le Gendre, G. Plougoulen, F. Antypas, D. Ansquer, J. Serghine, S. Schmitt, R. Siano
Publikováno v:
Environmental Microbiome, Vol 19, Iss 1, Pp 1-24 (2024)
Abstract Background Coastal ecosystem variability at tropical latitudes is dependent on climatic conditions. During the wet, rainy season, extreme climatic events such as cyclones, precipitation, and winds can be intense over a short period and may h
Externí odkaz:
https://doaj.org/article/3d4f78c1cdda4b8e9914cb41c5dca4e5
Publikováno v:
Foods, Vol 13, Iss 16, p 2586 (2024)
Wheat starch fermentation slurry is the main substrate for producing Ganmianpi, a traditional Chinese fermented wheat starch-based noodle. In the present work, the microbial population dynamics and metabolite changes in wheat starch fermentation slur
Externí odkaz:
https://doaj.org/article/cce708e1bf7741e192a6e0f436a1f2a9
Publikováno v:
Frontiers in Systems Biology, Vol 4 (2024)
Introduction: Molecular communication is the transfer of information encoded by molecular structure and activity. We examine molecular communication within bacterial consortia as cells with diverse biosynthetic capabilities can be assembled for enhan
Externí odkaz:
https://doaj.org/article/b0ad34b8cceb40e8a89584e8ac77b881
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Viruses are infectious and abundant in the marine environment. Viral lysis of host cells releases organic matter and nutrients that affect the surrounding microbial community. Synechococcus are important primary producers in the ocean and they are su
Externí odkaz:
https://doaj.org/article/2c98edb4d59545b58cf1b8a7a08105b6
Autor:
Mengxi Liu, Yuanyuan Li, Zehui Zheng, Lin Li, Jianjun Hao, Shuang Liu, Yaya Wang, Chuanren Qi
Publikováno v:
Fermentation, Vol 10, Iss 4, p 201 (2024)
This study examined the impact of sodium propionate concentration (0–40 g/L) on the methanogenic archaea in an inoculum which was cultured in basal nutrient medium, exploring its mechanisms and nonlinear stress intensity. The results indicated that
Externí odkaz:
https://doaj.org/article/5c539df761ca4bc2a16a313bcbca4001
Autor:
Liza HANDIQUE, Vipin PARKASH
Publikováno v:
Nova Geodesia, Vol 3, Iss 4 (2023)
Mycobiota are a group of all fungi present in a particular geographic region or habitat type and the most richest type of mycoflora is found in the rhizosphere. This mycobiota along with the rhizospheric environment plays a significant role in growth
Externí odkaz:
https://doaj.org/article/fc9e224381864da1835c6d6b7b086af4
Autor:
Manoj Kumar Solanki, Krishan K. Verma, Khondoker M. G. Dastogeer, Freddy Mora-Poblete, Sunil Mundra
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Externí odkaz:
https://doaj.org/article/ea98ecf360764016a5bb8ae2d1ecb99b
Autor:
Di Zhang, Peng Yang, Kaihao Liu, Liu Wu, Guoliang Li, Huan Zhang, Xiaozhong Ma, Liangyan Rong, Ruren Li
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100838- (2023)
This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors i
Externí odkaz:
https://doaj.org/article/02d4f009499b487f8d548640f5630555