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A Novel β-Galactosidase from Kluyvera intermedia and its Potential for Hydrolyzing Lactose in Milk 一种来自 Kluyvera intermedia 的新型 β-半乳糖苷酶及其水解牛奶中乳糖的潜力
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2024-08-15 DOI: 10.1080/08905436.2024.2382088
Yaxian Liu, Sabine Lutz-Wahl, Lucas Kettner, Lutz Fischer
{"title":"A Novel β-Galactosidase from Kluyvera intermedia and its Potential for Hydrolyzing Lactose in Milk","authors":"Yaxian Liu, Sabine Lutz-Wahl, Lucas Kettner, Lutz Fischer","doi":"10.1080/08905436.2024.2382088","DOIUrl":"https://doi.org/10.1080/08905436.2024.2382088","url":null,"abstract":"A new β-galactosidase (EC 3.2.1.23) discovered in Kluyvera intermedia (β-gal-Kli) was recombinantly produced in Escherichia coli BL21 (DE3). The bioreactor cultivation resulted in a maximum β-gal-K...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142182373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Differentiation of Saccharomyces boulardii from Saccharomyces cerevisiae Strains Using the qPCR-HRM Technique Targeting AAD15 Gene 利用针对 AAD15 基因的 qPCR-HRM 技术区分布拉氏酵母菌和酿酒酵母菌菌株
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2024-08-15 DOI: 10.1080/08905436.2024.2382862
Beyza Sayman, Remziye Yılmaz
{"title":"Differentiation of Saccharomyces boulardii from Saccharomyces cerevisiae Strains Using the qPCR-HRM Technique Targeting AAD15 Gene","authors":"Beyza Sayman, Remziye Yılmaz","doi":"10.1080/08905436.2024.2382862","DOIUrl":"https://doi.org/10.1080/08905436.2024.2382862","url":null,"abstract":"S. boulardii, the probiotic variety of S. cerevisiae, is known for its different characteristics, even though the two strains share more than 99% genomic relatedness. Therefore, S. boulardii has be...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142182377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of Probiotic Potential Lactic Acid Bacteria Isolated from Chinese Cabbage Brassica rapa subsp. Pekinensis 从大白菜甘蓝亚种中分离出的具有益生潜能的乳酸菌的特性分析
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2024-08-15 DOI: 10.1080/08905436.2024.2382853
Hieu Vu-Quang, Vu Ngo-Nguyen, Hong Phuc Nguyen, Trieu Vy Dang, Quang Khai Phan, Anh Duy Do
{"title":"Characterization of Probiotic Potential Lactic Acid Bacteria Isolated from Chinese Cabbage Brassica rapa subsp. Pekinensis","authors":"Hieu Vu-Quang, Vu Ngo-Nguyen, Hong Phuc Nguyen, Trieu Vy Dang, Quang Khai Phan, Anh Duy Do","doi":"10.1080/08905436.2024.2382853","DOIUrl":"https://doi.org/10.1080/08905436.2024.2382853","url":null,"abstract":"This study aimed to isolate and evaluate the probiotic potential of lactic acid bacteria (LAB) from Chinese cabbage (Brassica rapa subsp. pekinensis) that is typically used in Kimchi, a Korean ferm...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142182374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comprehensive in vitro and in silico Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum strain LFN10 植物乳杆菌菌株 LFN10 的安全性和益生潜力的体外和硅学综合评估
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2024-08-15 DOI: 10.1080/08905436.2024.2382859
Mohamed Amine Gomri, Nadia Bachtarzi, Meriem Meradji, Aridj Elyassamine Bouziani, Karima Kharroub
{"title":"Comprehensive in vitro and in silico Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum strain LFN10","authors":"Mohamed Amine Gomri, Nadia Bachtarzi, Meriem Meradji, Aridj Elyassamine Bouziani, Karima Kharroub","doi":"10.1080/08905436.2024.2382859","DOIUrl":"https://doi.org/10.1080/08905436.2024.2382859","url":null,"abstract":"The study aimed to assess the safety and probiotic potential of strain Lactiplantibacillus plantarum LFN10, isolated from Algerian fermented milk “Lben,” using genome-sequencing and in vitro approa...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142182375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Limosilactobacillus fermentum MYSY8, a Potential Probiotic Isolate from Fermented Rice Beverage for the Control of Microsporum canis 发酵米饮中的一种潜在益生菌--发酵柠檬乳杆菌MYSY8，可用于控制犬小孢子菌
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2024-08-15 DOI: 10.1080/08905436.2024.2383743
Padur Ramachandra Vanitha, Divyashree Shivakumar, Shruthi Basavaraj, Adithi Gunduraj, Dhanuja Janardanachar, Deepthi BV, Marikunte Yanjarappa Sreenivasa
{"title":"Limosilactobacillus fermentum MYSY8, a Potential Probiotic Isolate from Fermented Rice Beverage for the Control of Microsporum canis","authors":"Padur Ramachandra Vanitha, Divyashree Shivakumar, Shruthi Basavaraj, Adithi Gunduraj, Dhanuja Janardanachar, Deepthi BV, Marikunte Yanjarappa Sreenivasa","doi":"10.1080/08905436.2024.2383743","DOIUrl":"https://doi.org/10.1080/08905436.2024.2383743","url":null,"abstract":"Growing concerns about controlling dermatophytes due to antifungal drug toxicity and resistance are leading to increased interest in using probiotics to combat skin infections. Our study focussed o...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142182378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
His-Tag Effect on Biochemical Properties of B. Subtilis US572 α-Amylase Produced in E. coli: Application of the Recombinant Enzyme in Breadmaking His-Tag 对在大肠杆菌中生产的 B. Subtilis US572 α 淀粉酶生化特性的影响：重组酶在面包制作中的应用
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2024-06-06 DOI: 10.1080/08905436.2024.2345768
Karima Salem, Fatma Elgharbi, Hajer Ben Hlima, Othman A. Alghamdi, Massimiliano Perduca, Adel Sayari, Aïda Hmida-Sayari
{"title":"His-Tag Effect on Biochemical Properties of B. Subtilis US572 α-Amylase Produced in E. coli: Application of the Recombinant Enzyme in Breadmaking","authors":"Karima Salem, Fatma Elgharbi, Hajer Ben Hlima, Othman A. Alghamdi, Massimiliano Perduca, Adel Sayari, Aïda Hmida-Sayari","doi":"10.1080/08905436.2024.2345768","DOIUrl":"https://doi.org/10.1080/08905436.2024.2345768","url":null,"abstract":"The gene encoding Bacillus subtilis α-amylase was cloned into pET-21a (+). The expression level of the recombinant enzyme was 10.7-fold higher than the expression level of the native one (0.13 mg m...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141549891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii 用五味子球菌和 Pichia kudriavzevii 生产的 Kunun-zaki（一种不含酒精的小米饮料）的功能特性和抗氧化潜力
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2024-06-06 DOI: 10.1080/08905436.2024.2345775
Kolawole Banwo, Omotolani Jimoh, Ayoyinka Olojede, Taiwo Ogundiran
{"title":"Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii","authors":"Kolawole Banwo, Omotolani Jimoh, Ayoyinka Olojede, Taiwo Ogundiran","doi":"10.1080/08905436.2024.2345775","DOIUrl":"https://doi.org/10.1080/08905436.2024.2345775","url":null,"abstract":"Kunun-zaki is an African fermented millet beverage, rich in lactic acid bacteria (LAB) and yeasts. The indigenous LAB and yeasts were evaluated for the in vitro production of exopolysaccharide, fol...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141508631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
CTAB DNA Extraction Method Optimization for Quantification of Lard Content in Cheese and Butter Using Real-Time PCR 利用实时 PCR 对奶酪和黄油中猪油含量定量的 CTAB DNA 提取方法优化
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2024-06-06 DOI: 10.1080/08905436.2024.2345054
N. A. Mohamad, N. F. Khairil Mokhtar, N. N. Rosman, S. Mustafa
{"title":"CTAB DNA Extraction Method Optimization for Quantification of Lard Content in Cheese and Butter Using Real-Time PCR","authors":"N. A. Mohamad, N. F. Khairil Mokhtar, N. N. Rosman, S. Mustafa","doi":"10.1080/08905436.2024.2345054","DOIUrl":"https://doi.org/10.1080/08905436.2024.2345054","url":null,"abstract":"Porcine adulteration in dairy products for economic purposes has been tackled mostly by protein- and lipid-based porcine detection methods. In this study, a DNA-based approach was used to determine...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141508633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Functional Food for Sarcopenia: Investigating the Impact of Myostatin Epitope Fusion Protein in Elderly Mice using Probiotic Bacillus subtilis 治疗 "肌肉疏松症 "的功能性食品：利用益生菌枯草芽孢杆菌研究肌生长抑素表位融合蛋白对老年小鼠的影响
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2024-06-06 DOI: 10.1080/08905436.2024.2345769
Jhih-Jyun Hong, Chuan-Mei Yeh, Chia-Ming Lin, Ying-Shao Lu, Pei-Jun Wen, Pei-Fen Liu
{"title":"Functional Food for Sarcopenia: Investigating the Impact of Myostatin Epitope Fusion Protein in Elderly Mice using Probiotic Bacillus subtilis","authors":"Jhih-Jyun Hong, Chuan-Mei Yeh, Chia-Ming Lin, Ying-Shao Lu, Pei-Jun Wen, Pei-Fen Liu","doi":"10.1080/08905436.2024.2345769","DOIUrl":"https://doi.org/10.1080/08905436.2024.2345769","url":null,"abstract":"Probiotics have a well-established history of positively impacting human health, particularly concerning immune function. Utilizing Generally Recognized as Safe (GRAS) strains to produce epitopes a...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141508632","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Rerouting the Metabolic Pathway in Lactococcus lactis ATCC 11454 to Improve Nisin Productivity by Disrupting Lactate Dehydrogenase (ldh) 通过破坏乳酸脱氢酶（ldh）重新规划乳酸乳球菌 ATCC 11454 的代谢途径以提高尼生素的生产率
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2024-06-06 DOI: 10.1080/08905436.2024.2345772
Nur Hidayah Mohd Rasid, Nadrah Abdul Halid, Adelene Song Ai-Lian, Suriana Sabri, Muhamad Hafiz Abd Rahim, Nazamid Saari, Hanan Hasan
{"title":"Rerouting the Metabolic Pathway in Lactococcus lactis ATCC 11454 to Improve Nisin Productivity by Disrupting Lactate Dehydrogenase (ldh)","authors":"Nur Hidayah Mohd Rasid, Nadrah Abdul Halid, Adelene Song Ai-Lian, Suriana Sabri, Muhamad Hafiz Abd Rahim, Nazamid Saari, Hanan Hasan","doi":"10.1080/08905436.2024.2345772","DOIUrl":"https://doi.org/10.1080/08905436.2024.2345772","url":null,"abstract":"Nisin is an effective biopreservative, however its wide application in food is restricted due to its low productivity. Therefore, the present work aimed to increase its yield by disrupting lactate ...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141549888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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