[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Vaquiro et al., 2023 - Google Patents

Probiotic growth-stimulating capacity and antimicrobial activities of aqueous extracts of Lentinus crinitus (L.) Fr (polyporales, basidiomycota)

Vaquiro et al., 2023

View HTML @Full View
Document ID
1040610307180237818
Author
Vaquiro H
Suárez H
Murillo W
et al.
Publication year
Publication venue
Heliyon

External Links

Snippet

Lentinus crinitus (L.) Fr is a wild macrofungus that is popular as antimicrobial and various biological activities. This study aims to determine the capacity growth stimulation of Lactobacillus paracasei and antimicrobial activity of aqueous extracts of L. crinitus obtained …
Continue reading at www.cell.com (HTML) (other versions)

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
    • C12N1/14Fungi Culture media therefor
    • C12N1/16Yeasts; Culture media therefor
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RPROCESSES USING MICRO-ORGANISMS
    • C12R1/00Processes using micro-organisms
    • C12R1/645Processes using micro-organisms using fungi
    • C12R1/80Pencillium

Similar Documents

Publication Publication Date Title
Liu et al. A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods
Melanouri et al. Cultivating Pleurotus ostreatus and Pleurotus eryngii mushroom strains on agro-industrial residues in solid-state fermentation. Part I: Screening for growth, endoglucanase, laccase and biomass production in the colonization phase
Liu et al. Valorization of food waste to produce value-added products based on its bioactive compounds
Seghiri et al. Functional composition, nutritional properties, and biological activities of Moroccan Spirulina microalga
Kalyoncu et al. Antimicrobial and antioxidant activities of mycelia of 10 wild mushroom species
Jaszek et al. New bioactive fungal molecules with high antioxidant and antimicrobial capacity isolated from Cerrena unicolor idiophasic cultures
Salgado et al. Valorization and upgrading of the nutritional value of seaweed and seaweed waste using the marine fungi Paradendryphiella salina to produce mycoprotein
Fernandez et al. Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
Corbu et al. Current insights in fungal importance—a comprehensive review
Economou et al. Spent mushroom substrate for a second cultivation cycle of Pleurotus mushrooms and dephenolization of agro-industrial wastewaters
Taherzadeh et al. Current Developments in Biotechnology and Bioengineering: Filamentous Fungi Biorefinery
Lettera et al. Low impact strategies to improve ligninolytic enzyme production in filamentous fungi: The case of laccase in Pleurotusáostreatus
Ammar et al. Improved production of kojic acid by mutagenesis of Aspergillus flavus HAk1 and Aspergillus oryzae HAk2 and their potential antioxidant activity
Solomon et al. Importance of fungi in the petroleum, agro-allied, agriculture and pharmaceutical industries
Rizal et al. The Growth of Yeast and Fungi, the Formation of β‐Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh
Ismaiel et al. Detoxification of patulin by kombucha tea culture
Téllez-Téllez et al. Mycosphere Essay 11: Fungi of Pycnoporus: morphological and molecular identification, worldwide distribution and biotechnological potential
Naraian et al. Differential response of oyster shell powder on enzyme profile and nutritional value of oyster mushroom Pleurotus florida PF05
KR101138684B1 (en) Method for culturing effective microorganisms and food using the same
da Silva et al. Mycelial growth of Pleurotus Spp in Se-enriched culture media
Wani et al. Contribution of yeast and its biomass for the preparation of industrially essential materials: A boon to circular economy
Bai et al. Postharvest quality maintenance of wax apple and guava fruits by use of a fermented broth of an ε-poly-l-lysine-producing Streptomyces strain
Chioru et al. Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties
Vaquiro et al. Probiotic growth-stimulating capacity and antimicrobial activities of aqueous extracts of Lentinus crinitus (L.) Fr (polyporales, basidiomycota)
Cavalcante et al. The hidden rainbow: the extensive biotechnological potential of Antarctic fungi pigments