We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acidbacteria with probiotic potential isolated from the beverage. (frontiersin.org)
Yeasts2
2 2 Webb SR, Lee H. Regulation of d-xylose utilization by hexoses in pentose-fermenting yeasts. (scielo.br)
Bioethanol or first generation ethanol in Brazil is obtained by fermenting glucose from sugar cane juice and molasses (a residue from sugar making) using Saccharomyces cerevisiae . (scielo.br)
Growth and fermentation of D-xylose by Saccharomyces cerevisiae expressing a novel D-xylose isomerase originating from the bacterium Prevotella ruminicola TC2-24. (scielo.br)
Broad in-silico modeling of microbial growth was applied on communities composed of yeast (Saccharomyces cerevisiae) and different Lactic AcidBacteria (LAB) species, which mainly predominate in sourdough starters. (bvsalud.org)
Species3
L. plantarum has one of the largest genomes known among the lactic acidbacteria and is a very flexible and versatile species. (wikipedia.org)
Here, we developed an innovative nanoLC-ESI-MS/MS-based methodology for profiling lactic acidbacteria in commercial and artisanal milk kefir products as well as in kefir grains at the genus, species and subspecies level. (bvsalud.org)
Lb. sakei group members and S. cerevisiae through bidirectional nutrient dependencies, and further underlined that these bacteria compete with the yeast over nutrients to a lesser extent than the rest LAB species. (bvsalud.org)
Organic1
The fermented material was then subjected to ultrasound-assisted extraction, and the resulting extracts were analysed for their composition (phenolic compounds, triterpenoids, simple organic acids), and antioxidant activity. (bvsalud.org)
Potential3
An overview of the composition of lactic acidbacteria was also obtained for unlabelled kefir highlighting, for the first time, the great potential of LC-MS/MS as a sensitive tool to assess the authenticity of fermented foods. (bvsalud.org)
Herein, we demonstrated for the first time in this field the potential of genome-scale metabolic modeling (GEMs) in the study of sourdough microbial communities. (bvsalud.org)
Conclusions The comparative whole-genome along with transcriptome analysis indicated that G. stearothermophilus B5 owned the ability of lignocellulose degradation and could be considered as a potential inoculant in composting efficiency, thus are also valuable for the lignocellulosic bioenergy industry. (researchsquare.com)
Food3
The peroxide, it is presumed, acts as a weapon to exclude competing bacteria from the food source. (wikipedia.org)
MALDI-TOF MS proved to be useful for the detection/identification of bacteria in clinical diagnostics and agri-food applications. (bvsalud.org)
Recently, LC-MS/MS approaches have also been applied to the identification of proteins and proteotypic peptides of lactic acidbacteria in fermented food matrices. (bvsalud.org)
Technology1
Lactic Acid Bacteria (LAB) fermentation can be a simple technology to increase the content of phenolic compounds, as well as the antioxidant activity of plant material. (bvsalud.org)
Anaerobic1
During the anaerobic conditions of ensilage, these organisms quickly dominate the microbial population, and, within 48 hours, they begin to produce lactic and acetic acids via the Embden-Meyerhof Pathway, further diminishing their competition. (wikipedia.org)
Ethanol1
they are responsible for the conversion of sugars to ethanol and carbon dioxide, which make a relatively small contribution to flavour, and hundreds of by-products, some of them not yet identified, that greatly contribute to the fermentation bouquet. (moam.info)
Carbon1
Sucrose and other sugars, such as xylose, rhamnose and arabinose, are present in very low concentrations, and it is widely accepted that S. cerevisiae strains do not use these sugars as carbon or energy sources during alcoholic fermentation (Bisson, 1993). (moam.info)
Glucose3
Over 200 structurally distinct HMOs have been identified 7 with chain lengths from 3 to 15 carbohydrate units, composed of five monosaccharides: glucose, galactose, N -acetylglucosamine, fucose, and N -acetylneuraminic acid (also known as sialic acid). (nature.com)
To identify the linkage created by the FucT of B. fragilis, we elucidated the full structure of its nine-sugar O-glycan and found that l-fucose is linked ß1,4 to glucose. (bvsalud.org)
1996). Glucose and fructose are the major sugars in berry and grape-must, with concentrations ranging from 150 to 300 g l-1. (moam.info)
Cells1
B. fragilis decreased the interleukin-6 induced by dendritic cells through some heat-resistant component rather than nucleic acids or proteins. (bvsalud.org)
Present2
In wine, some aroma compounds arise from the must with minor or no modifications, while others are products of yeast metabolism, in particular from the sugar and nitrogen compounds initially present in the grapes. (moam.info)
The shikimate pathway is present in BACTERIA and PLANTS but not in MAMMALS. (nih.gov)