Purification of Inclusion Bodies Produced in Bacteria and Yeast.
Sign Up to like & getrecommendations! Published in 2022 at "Methods in molecular biology"
DOI: 10.1007/978-1-0716-1859-2_24
Abstract: Purification of inclusion bodies (IBs) is gaining importance due to the raising of novel applications for these submicron particulate protein clusters, with potential uses in the biomedical and biotechnological fields among others. Here, we present… read more here.
Keywords: bodies produced; inclusion bodies; bacteria yeast; purification inclusion ... See more keywords
Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108875
Abstract: Abstract Sorghum, being gluten-free, is often recommended as a safe food for celiac patients as gluten is associated with celiac disease. However, gluten absence in cereals causes technological inadequacies. Sourdough fermentation using functional starter cultures… read more here.
Keywords: gluten free; bacteria yeast; sorghum; acid bacteria ... See more keywords
The Use of Selected Bacteria and Yeasts to Control Vibrio spp. in Live Food
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DOI: 10.3390/antibiotics8030095
Abstract: Vibrio species are a significant causative of mass mortality in mariculture worldwide, which can quickly accumulate in live food and transmit into the larval gut. With restrictions on the use of antibiotics in aquaculture, finding… read more here.
Keywords: live food; bacteria yeast; vibrio; live foods ... See more keywords