A5091438247- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Fungal and yeast genetics research
- Biofuel production and bioconversion
- Plant-Microbe Interactions and Immunity
- Plant Disease Resistance and Genetics
- Microbial Metabolic Engineering and Bioproduction
- Microbial Natural Products and Biosynthesis
- Agriculture Sustainability and Environmental Impact
- Plant Pathogens and Fungal Diseases
- Advanced Chemical Sensor Technologies
- Probiotics and Fermented Foods
- Antibiotics Pharmacokinetics and Efficacy
- Microbial Metabolites in Food Biotechnology
- Olfactory and Sensory Function Studies
- Enzyme Production and Characterization
- Food composition and properties
- Pediatric health and respiratory diseases
- Metabolomics and Mass Spectrometry Studies
- Plant Molecular Biology Research
- Metalloenzymes and iron-sulfur proteins
- Chromosomal and Genetic Variations
- Oxidative Organic Chemistry Reactions
- Microbial Metabolism and Applications
- Polysaccharides and Plant Cell Walls
DSM (Netherlands)
2013-2024
DSM (France)
2007
The filamentous fungus Aspergillus niger is widely exploited by the fermentation industry for production of enzymes and organic acids, particularly citric acid. We sequenced 33.9-megabase genome A. CBS 513.88, ancestor currently used enzyme strains. A high level synteny was observed with other aspergilli sequenced. Strong function predictions were made 6,506 14,165 open reading frames identified. detailed description components protein secretion pathway striking differences in hydrolytic...
Plasmids are mobile genetic elements that play a key role in the evolution of bacteria by mediating genome plasticity and lateral transfer useful information. Although originally considered to be exclusively circular, linear plasmids have also been identified certain bacterial phyla, notably actinomycetes. In some cases, engage with chromosomes an intricate evolutionary interplay, facilitating emergence new configurations recombination or plasmid integration. Genome sequencing Streptomyces...
Dietary carbohydrate fibers are known to prevent immunological diseases common in Western countries such as allergy and asthma but the underlying mechanisms largely unknown. Until now beneficial effects of dietary mainly attributed fermentation products anti-inflammatory short-chain fatty acids (SCFAs). Here, we found present a new mechanism by which can be anti-inflammatory: commonly consumed fiber, pectin, blocks innate immune receptors. We show that pectin binds inhibits, toll-like...
Scope We aimed to investigate the effects of three different soluble pectins on digestion other consumed carbohydrates, and consequent alterations microbiota composition SCFA levels in intestine pigs. Methods results Piglets were fed a low‐methyl esterified pectin enriched diet (LMP), high‐methyl (HMP), hydrothermal treated soybean meal (aSBM) or control (CONT). LMP significantly decreased ileal digestibility starch resulting more fermentation proximal colon. In ileum, present was...
Trapping volatiles is a convenient way to study aroma compounds but it important determine which volatile trapping method most comprehensive in extracting the relevant components when investigating complex food products. Awareness of their limitations also crucial. (Un)targeted metabolomic approaches were used profiles two commercial flavourings. Four techniques tested as was addition salt mixture. Comprehensiveness and repeatability compared SBSE proved particularly suitable for such...
Consumption of non-starch polysaccharides (NSP) is associated with reduced risk obesity. This study aimed to compare the effects cereals (oats) and legumes (soybean), rich in different classes NSP, on appetite regulation fat accumulation rats. Soy pectin fermented more efficient than cereal arabinoxylan oat β-glucan were utilized mainly caecum Only small amount maltodextrin, cello-oligosaccharides xylo-oligosaccharides detected digesta. Caecal fermentation soy produced significantly higher...
The haze-forming peptides and proteins present in beer mainly originate from the grains used. Such grains, typically barley wheat, also incorporate gluten. Although partially hydrolyzed during brewing, glutencontaining protein material remains final beers. Glutensensitive people might therefore not be able to consume without an adverse response. AN-PEP, proline-specific peptidase Brewers Clarex, is commercially applied selectively degrade proline-rich, fermentation. unusually high percentage...
Aspergillus nidulans amine oxidase (ANAO) has the unusual ability among family of copper and trihydroxyphenylalanine quinone-containing oxidases being able to oxidize side chains lysine residues in large peptides proteins. We show here that common with related enzyme from yeast Pichia pastoris, ANAO can promote cross-linking tropoelastin α-casein proteins tropoelastin. The crystal structure ANAO, first for a fungal this family, been determined resolution 2.4 Å. is dimer archetypal fold...
Electrochemistry and exploiting electrochemical fingerprints is a potent approach to address newly emerging surveillance needs, for instance, antibiotics. However, comprehensive insight into the oxidation behavior mechanism required this sensing strategy. To lack of knowledge voltammetric cephalosporin antibiotics, selection antibiotics two main intermediates were subjected an study their redox by means pulsed techniques small-scale electrolysis combined with HPLC–MS/MS analyses....
Popularity of meat analogs is rising. Several causes for that were identified. On one side, more sustainable products with lower environmental impact are needed. Consumers also demand these because their ethical and health benefits. However, sensory perception still a great obstacle wider acceptance.Chewiness has been identified as crucial qualities burgers. It was recognized the main drawbacks analogs. In regards to that, we strived investigate mechanical properties chewiness beef...
Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed investigate texture and four burger a beef when consumed in portions or as part model meals buns sides. Texture profile analysis indicated burgers analog E were toughest. Two (B S) showed textures close beef, while one (analog D)...