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Select item 108391131.

Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu

Jia Zhao, Zhenfeng Gao

Front Microbiol. 2024; 15: 1333466. Published online 2024 Jan 22. doi: 10.3389/fmicb.2024.1333466

PMCID:: PMC10839113

Abstract Article PDF–19M

Select item 101802342.

Biological Selenite Reduction, Characterization and Bioactivities of Selenium Nanoparticles Biosynthesised by Pediococcus acidilactici DSM20284

Qingdong Wang, Chunyue Wang, Shanshan Kuang, Dezhen Wang, Yuhua Shi

Molecules. 2023 May; 28(9): 3793. Published online 2023 Apr 28. doi: 10.3390/molecules28093793

PMCID:: PMC10180234

Abstract Article PDF–14M

Select item 101713023.

Wide-genome selection of lactic acid bacteria harboring genes that promote the elimination of antinutritional factors

Hai-Ha-Thi Pham, Do-Hyung Kim, Thanh Luan Nguyen

Front Plant Sci. 2023; 14: 1145041. Published online 2023 Apr 26. doi: 10.3389/fpls.2023.1145041

PMCID:: PMC10171302

Abstract Article PDF–2.8M

Select item 100343934.

Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics

Ayse Sevgili, Canan Can, Derya Isler Ceyhan, Osman Erkmen

Curr Res Food Sci. 2023; 6: 100479. Published online 2023 Mar 15. doi: 10.1016/j.crfs.2023.100479

PMCID:: PMC10034393

Abstract Article PDF–4.6M

Select item 97518295.

Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics

Qingmei Zhang, Guocheng Du, Jian Chen, Jianghua Li, Zongwei Qiao, Jia Zheng, Dong Zhao, Xinrui Zhao

Front Microbiol. 2022; 13: 1062547. Published online 2022 Dec 1. doi: 10.3389/fmicb.2022.1062547

PMCID:: PMC9751829

Abstract Article PDF–3.5M

Select item 91784716.

Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

Cennet Pelin Boyaci Gunduz, Bilal Agirman, Raimondo Gaglio, Elena Franciosi, Nicola Francesca, Luca Settanni, Huseyin Erten

Food Chem X. 2022 Jun 30; 14: 100357. Published online 2022 Jun 3. doi: 10.1016/j.fochx.2022.100357

PMCID:: PMC9178471

Abstract Article PDF–793K

Select item 91521937.

Functional Mechanism of Ginsenoside Compound K on Tumor Growth and Metastasis

Jinlong Liu, Yuchen Wang, Zhun Yu, Guangfu Lv, Xiaowei Huang, He Lin, Chao Ma, Zhe Lin, Peng Qu

Integr Cancer Ther. 2022; 21: 15347354221101203. Published online 2022 May 26. doi: 10.1177/15347354221101203

PMCID:: PMC9152193

Abstract Article PDF–664K

Select item 90313448.

Insights into Recent Studies on Biotransformation and Pharmacological Activities of Ginsenoside Rd

Xiaoping Song, Lina Wang, Daidi Fan

Biomolecules. 2022 Apr; 12(4): 512. Published online 2022 Mar 28. doi: 10.3390/biom12040512

PMCID:: PMC9031344

Abstract Article PDF–1.7M

Select item 89081599.

A narrative review of the pharmacology of ginsenoside compound K

Tao Liu, Lu Zhu, Li Wang

Ann Transl Med. 2022 Feb; 10(4): 234. doi: 10.21037/atm-22-501

PMCID:: PMC8908159

Abstract Article PDF–715K

Select item 871494910.

Apple Pomace as a Sustainable Substrate in Sourdough Fermentation

Gheorghe Adrian Martău, Bernadette-Emőke Teleky, Floricuţa Ranga, Ioana Delia Pop, Dan Cristian Vodnar

Front Microbiol. 2021; 12: 742020. Published online 2021 Dec 15. doi: 10.3389/fmicb.2021.742020

PMCID:: PMC8714949

Abstract Article PDF–2.7M

Select item 806408111.

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

Maria K. Syrokou, Sofia Tziompra, Eleni-Efthymia Psychogiou, Sofia-Despoina Mpisti, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Panagiotis N. Skandamis, Eleftherios H. Drosinos

Microorganisms. 2021 Apr; 9(4): 671. Published online 2021 Mar 24. doi: 10.3390/microorganisms9040671

PMCID:: PMC8064081

Abstract Article PDF–3.6M

Select item 800469712.

Co-Occurrence of Regulated and Emerging Mycotoxins in Corn Silage: Relationships with Fermentation Quality and Bacterial Communities

Antonio Gallo, Francesca Ghilardelli, Alberto Stanislao Atzori, Severino Zara, Barbara Novak, Johannes Faas, Francesco Fancello

Toxins (Basel) 2021 Mar; 13(3): 232. Published online 2021 Mar 23. doi: 10.3390/toxins13030232

PMCID:: PMC8004697

Abstract Article PDF–3.5M

Select item 783769913.

The diversity and function of sourdough starter microbiomes

Elizabeth A Landis, Angela M Oliverio, Erin A McKenney, Lauren M Nichols, Nicole Kfoury, Megan Biango-Daniels, Leonora K Shell, Anne A Madden, Lori Shapiro, Shravya Sakunala, Kinsey Drake, Albert Robbat, Matthew Booker, Robert R Dunn, Noah Fierer, Benjamin E Wolfe

eLife. 2021; 10: e61644. Published online 2021 Jan 26. doi: 10.7554/eLife.61644

PMCID:: PMC7837699

Abstract Article PDF–5.8M

Select item 746508514.

Emulsion PCR (ePCR) as a Tool to Improve the Power of DGGE Analysis for Microbial Population Studies

Lucilla Iacumin, Francesca Cecchini, Marco Vendrame, Giuseppe Comi

Microorganisms. 2020 Aug; 8(8): 1099. Published online 2020 Jul 23. doi: 10.3390/microorganisms8081099

PMCID:: PMC7465085

Abstract Article PDF–916K

Select item 737744415.

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry

Vesna Milanović, Andrea Osimani, Cristiana Garofalo, Luca Belleggia, Antonietta Maoloni, Federica Cardinali, Massimo Mozzon, Roberta Foligni, Lucia Aquilanti, Francesca Clementi

PLoS One. 2020; 15(7): e0236190. Published online 2020 Jul 23. doi: 10.1371/journal.pone.0236190