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Rachid Ezzouggari, Jamila Bahhou, Mohammed Taoussi, Najwa Seddiqi Kallali, Kamal Aberkani, Essaid Ait Barka and Rachid Lahlali
Citrus fruits stand as pivotal and extensively cultivated fruit crops on a global scale, boasting substantial economic and nutritional significance. Despite their paramount importance, citrus growers and the industry face a formidable obstacle in the for...
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Konstantina Kassoumi, Dimitrios Sevastos and Athanasia Koliadima
Reversed-flow gas chromatography (R.F.G.C.) was employed to assess the impact of genetic modification on Saccharomyces cerevisiae yeast strains during the process of alcoholic fermentation, utilizing fig syrup. Multiple fermentations were carried out at ...
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Ortansa Elisabeta Csutak, Nicoleta-Oana Nicula, Eduard-Marius Lungulescu, Virgil Marinescu and Viorica Maria Corbu
The yeast Yarrowia lipolytica degrades petroleum compounds, including alkanes, via the monoterminal oxidation pathway, the hydrophobic carbon substrate assimilation is mediated by biosurfactants, and extracellular amphiphilic molecules are produced by th...
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Andrea Maria Patelski, Urszula Dziekonska-Kubczak and Maciej Ditrych
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermenta...
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Valentin Romanovski, Andrei Paspelau, Maksim Kamarou, Vitaly Likhavitski, Natalia Korob and Elena Romanovskaia
Disinfection of surfaces with various functional purposes is a relevant measure for the inactivation of microorganisms and viruses. This procedure is used almost universally, from water treatment facilities to medical institutions and public spaces. Some...
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Angelika Bieniek and Krzysztof Buksa
Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research the ...
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Pedro Celard, Adrián Seara Vieira, José Manuel Sorribes-Fdez, Eva Lorenzo Iglesias and Lourdes Borrajo
In this study, we propose a novel Temporal Development Generative Adversarial Network (TD-GAN) for the generation and analysis of videos, with a particular focus on biological and medical applications. Inspired by Progressive Growing GAN (PG-GAN) and Tem...
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Rantao Zuo, Xiangying Wu, Ziyao Wang, Xiaohui Zhou, Yaqing Chang, Zhilong Yang, Zuqiang Huang and Jun Ding
This study was performed to investigate the effects of selenium yeast (Se-yeast) on the growth, intestinal health, immune status and body composition of juvenile Apostichopus japonicus before and after aestivation. Five experimental diets were formulated...
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Artur Rybarczyk, Elzbieta Boguslawska-Was, Kamil Sierzant and Izabella Tobolska
The aim of this research was to assess the influence of partially substituting post-extraction soybean meal with distillers dried yeast on the efficiency of broiler chicken fattening and the intestinal microflora.I Inactive distillers dried yeast Sacchar...
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Anas Raffak, Youssef Chafai, Allal Hamouda, Amina Ouazzani Touhami and Majid Mounir
The fermentative activity of sourdoughs and their stabilities are some of the main concerns of professionals in food science. The aim of this study was to evaluate the fermenting capacity of three traditional fresh sourdoughs and their freeze-dried forms...
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