Zobrazeno 1 - 10
of 770
pro vyhledávání: '"microbial succession"'
Autor:
Emily M. Mercer, Hena R. Ramay, Shirin Moossavi, Isabelle Laforest-Lapointe, Myrtha E. Reyna, Allan B. Becker, Elinor Simons, Piush J. Mandhane, Stuart E. Turvey, Theo J. Moraes, Malcolm R. Sears, Padmaja Subbarao, Meghan B. Azad, Marie-Claire Arrieta
Publikováno v:
Microbiome, Vol 12, Iss 1, Pp 1-21 (2024)
Abstract Background The gut microbiome undergoes primary ecological succession over the course of early life before achieving ecosystem stability around 3 years of age. These maturational patterns have been well-characterized for bacteria, but limite
Externí odkaz:
https://doaj.org/article/6d5b7cf42e534271a8e8c9505bf9a994
Publikováno v:
PeerJ, Vol 12, p e17051 (2024)
Fishes are hosts for many microorganisms that provide them with beneficial effects on growth, immune system development, nutrition and protection against pathogens. In order to avoid spreading of infectious diseases in aquaculture, prevention include
Externí odkaz:
https://doaj.org/article/c55e6e45d5a247f0923618156b1cfda0
Autor:
Qingxi Liang, Xiangfei Hu, Bizhen Zhong, Xiaoliang Huang, Hui Wang, Chengwei Yu, Zongcai Tu, Jinlin Li
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101188- (2024)
Low salt dry-curing (LSD), as a healthier pre-treatment for the preservation of fishery products, is a potential technique substitute for excessively salty curing. The regulatory effects of 2 % and 3 % LSD on the quality evolution through an intrinsi
Externí odkaz:
https://doaj.org/article/e4717b34cb1f4b9abff3c744553df6b2
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 11, Pp 7432-7446 (2023)
ABSTRACT: Milk fan is an acid-curd cheese with strong national characteristics (a traditional dairy product of the Bai nationality with a shape like a piece of paper) and a long history in Yunnan province, China. In our previous study, we characteriz
Externí odkaz:
https://doaj.org/article/1d5ebb21909149749e99f1064b84aff2
Publikováno v:
mSystems, Vol 9, Iss 2 (2024)
ABSTRACTMicrobial inoculation is an effective way to improve the quality of fermented foods via affecting the microbiota structure. However, it is unclear how the inoculation regulates the microbiota structure, and it is still difficult to directiona
Externí odkaz:
https://doaj.org/article/3e0383dde8a24fe9bf4f20f37b7a0b4d
Publikováno v:
Environment International, Vol 184, Iss , Pp 108469- (2024)
Biochar promotes microbial metabolic activities and reduces N2O on aerobic composting. However, the effects of magnetic biochar (MBC) on the microbial succession and N2O emissions during pig manure composting remain unclear. Herein, a 42-day composti
Externí odkaz:
https://doaj.org/article/19c9e5930c644479b7885e6b6559cf41
Autor:
Teng Wang, Ruo-yu Li, Kun-yi Liu, Qiu-yue Chen, Nian-guo Bo, Qi Wang, Yan-qin Xiao, Gen Sha, Si-qin Chen, Xin Lei, Yi Lu, Yan Ma, Ming Zhao
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101003- (2023)
“Ancient tea plants” are defined as tea trees > 100 years old, or with a trunk diameter > 25 cm; their leaves are manufactured to high - quality, valuable ancient plants pu-erh tea (APPT). In this study, a fermentation of APPT were developed, and
Externí odkaz:
https://doaj.org/article/39063de7d7d445b3900be70b5cee5f83
Publikováno v:
Biofilm, Vol 6, Iss , Pp 100145- (2023)
Granular sludge is a biofilm process used for wastewater treatment which is currently being implemented worldwide. It is important to understand how disturbances affect the microbial community and performance of reactors. Here, two acetate-fed replic
Externí odkaz:
https://doaj.org/article/e0747430ea20464ea067ce3b9db1c7de
Autor:
Emily M. Mercer, Marie-Claire Arrieta
Publikováno v:
Gut Microbes, Vol 15, Iss 1 (2023)
ABSTRACTGut microbiome maturation in infants born prematurely is uniquely influenced by the physiological, clinical, and environmental factors surrounding preterm birth and early life, leading to altered patterns of microbial succession relative to t
Externí odkaz:
https://doaj.org/article/14ac091a78fe47209a24d8e2dcfcaf92
Publikováno v:
Foods, Vol 13, Iss 10, p 1552 (2024)
Dry-aged beef has been long favored by people due to its unique flavor and taste. However, the inner relationship between its overall quality formation and microbial changes during dry aging has not yet received much attention and research. To deeply
Externí odkaz:
https://doaj.org/article/66dbfd4bf5db48cba93b144db0a92ec4