Suchergebnisse - "Precision fermentation"

Production of phosphorylated and functional αs1-casein in Escherichia coli

Autoren: Balasubramanian, Suvasini Mobasseri, Golnaz Lei, Shi et al.

Quelle: Trends in Biotechnology. 43(9):2304-2322

Schlagwörter: casein, kinases, phosphorylation, co-expression, precision fermentation, intrinsic fluorescence, Escherichia coli, phosphomimetic modification

Dateibeschreibung: electronic

Zugangs-URL: https://research.chalmers.se/publication/547454
https://research.chalmers.se/publication/547454/file/547454_Fulltext.pdf

Future food court in an urban shopping center can supply feedstocks for microbial protein production

Autoren: Haajanen Eevi Nordlund Emilia Viinikanoja Terhi et al.

Quelle: New Biotechnology. 89:152-162

Schlagwörter: side streams, precision fermentation, artificial urine, mycoprotein, recycling, food production

Zugangs-URL: https://cris.vtt.fi/en/publications/b20b40e5-217e-4d48-b5bc-7803f22d1fcf
https://doi.org/10.1016/j.nbt.2025.07.007

Addressing semantic ambiguity in biotechnology: Proposals from the European research infrastructure IBISBA: Proposals from the European research infrastructure IBISBA

Autoren: Ancelin, Marie Martins dos Santos, Vitor A.P. Morrissey, John P. et al.

Weitere Verfasser: Ancelin, Marie Martins dos Santos, Vitor A.P. Morrissey, John P. et al.

Quelle: New Biotechnology

Schlagwörter: [SDV] Life Sciences [q-bio], Engineering biology, and Infrastructure, [SHS] Humanities and Social Sciences, Cellular agriculture, Terminology, Innovation, SDG 9 - Industry, Precision fermentation, Synthetic biology, Biotechnology Biomanufacturing Precision fermentation Cellular agriculture Synthetic biology Engineering biology Terminology, Biomanufacturing, Biotechnology

Dateibeschreibung: application/pdf

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/40280273
https://cris.vtt.fi/en/publications/f915e664-308c-4b2f-824e-94153a14e9e5
https://doi.org/10.1016/j.nbt.2025.04.010
https://hal.inrae.fr/hal-05053127v1
https://hal.inrae.fr/hal-05053127v1/document
https://doi.org/10.1016/j.nbt.2025.04.010
https://research.wur.nl/en/publications/addressing-semantic-ambiguity-in-biotechnology-proposals-from-the
https://doi.org/10.1016/j.nbt.2025.04.010

Beyond CEN.PK - parallel engineering of selected S. cerevisiae strains reveals that superior chassis strains require different engineering approaches for limonene production

Autoren: Yanmei Zhu Sasha Yogiswara Anke Willekens et al.

Quelle: METABOLIC ENGINEERING

Schlagwörter: AROMA, mevalonate pathway, Biology and Life Sciences, chassis strain, Saccharomyces cerevisiae, ERG20, SACCHAROMYCES-CEREVISIAE, GERANIOL, precision fermentation, limonene, YEAST, CITRUS WASTE, TOOLKIT, microbial cell factory, EFFICIENT PRODUCTION

Dateibeschreibung: application/pdf

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/40334774
https://biblio.ugent.be/publication/01JTT4MRR46ZVY4GQMFVJH833S
http://hdl.handle.net/1854/LU-01JTT4MRR46ZVY4GQMFVJH833S
https://biblio.ugent.be/publication/01JTT4MRR46ZVY4GQMFVJH833S/file/01JWV2F57JY2WG1JMR851ZGKTH
http://doi.org/10.1016/j.ymben.2025.04.011

Novel functional plant-based yoghurt designed and analysed using conventional and AI techniques

Autoren: STOJANOVA, Monika STOJANOVA, Marina T. ŞATANA, Aziz et al.

Quelle: Journal of Central European Agriculture, Vol 26, Iss 2, Pp 471-483 (2025)
Journal of Central European Agriculture
Volume 26
Issue 2

Schlagwörter: subcritical extraction, novel functional yoghurt, smart sensory evaluation, precision fermentation, Agriculture, green extraction methods

Dateibeschreibung: application/pdf

Zugangs-URL: https://doaj.org/article/4c706bd21a42497aa43631d898c37b2b
https://avesis.erciyes.edu.tr/publication/details/9b089ebe-c66b-4e5f-8542-2a7804ee261a/oai
https://hrcak.srce.hr/332726
https://doi.org/10.5513/jcea01/26.2.4618
https://hrcak.srce.hr/332726
https://hrcak.srce.hr/file/481305
https://doi.org/10.5513/JCEA01/26.2.4618

Scientific and technological challenges of recombinant egg protein production

Autoren: Franziska Beck Philipp Noll Ute Schweiggert-Weisz et al.

Quelle: BMC Biotechnology, Vol 25, Iss 1, Pp 1-19 (2025)

Schlagwörter: Precision fermentation, Alternative protein, Recombinant food protein, Functional protein, Microbial food biotechnology, Recombinant egg protein, Biotechnology, TP248.13-248.65

Dateibeschreibung: electronic resource

Relation: https://doaj.org/toc/1472-6750

Zugangs-URL: https://doaj.org/article/e8391badf0254ea282f468a6e8bf1fce

Safety, efficacy, gastrointestinal tolerance, and digestibility of brewed chicken protein in healthy adult dogs

Autoren: Meredith A. Smola Patrícia M. Oba Julio C. Mioto et al.

Quelle: Front Vet Sci
Frontiers in Veterinary Science, Vol 12 (2025)

Schlagwörter: canine nutrition, Veterinary medicine, SF600-1100, pet food, precision fermentation, novel protein, Veterinary Science, sustainability

Zugangs-URL: https://doaj.org/article/b5861efc71434c5ebfd5465b6a03b86e

Exploring public perceptions of precision fermentation technology: A streamlined and labor-saving consumer perception analysis approach using YouTube data

Autoren: Johnny Chan Yilong Wang Brice Valentin Kok-Shun et al.

Quelle: Future Foods, Vol 12, Iss , Pp 100739- (2025)

Schlagwörter: Precision fermentation, Topic modelling, Sentiment analysis, Consumer perception, YouTube, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666833525001984; https://doaj.org/toc/2666-8335

Zugangs-URL: https://doaj.org/article/27e0ca4e7ca947ba863b9d03bed8bf23

Artificial intelligence and fermentation: applications, publications and trend analysis

Autoren: Hugo César Enríquez García Fernando de Jesús Salcedo Medina Juan Carlos Mateo Díaz

Quelle: Revista de Ciencias Tecnológicas, Vol 8, Iss 4 (2025)

Schlagwörter: Artificial intelligence (AI), Fermentation, Deep learning, Machine learning, Precision fermentation, Forecast, Engineering (General). Civil engineering (General), TA1-2040, Technology (General), T1-995

Dateibeschreibung: electronic resource

Relation: https://recit.uabc.mx/index.php/revista/article/view/423; https://doaj.org/toc/2594-1925

Zugangs-URL: https://doaj.org/article/5cdd5cac203c471cb9759653281a5d1a

Scaling precision fermentation : value creation, capture, and the role of strategic partnerships

Expansão da fermentação de precisão : criação de captura de valor e o papel das parcerias estratégicas

Autoren: Liedl, Isabel Marie Juliette Flórido, João Luís Veritati

Weitere Verfasser: Liedl, Isabel Marie Juliette Flórido, João Luís Veritati

Quelle: urn:tid:203941543

Schlagwörter: Alianças estratégicas, Alternative proteins, Captura de valor, Criação de valor, Estratégia de crescimento, Fermentação de precisão, Growth strategy, Precision fermentation, Proteínas alternativa, Strategic alliances, Sustainability, Sustentabilidade, Value capture, Value creation

Dateibeschreibung: application/pdf

Verfügbarkeit: http://hdl.handle.net/10400.14/55090

Mutagenesis techniques for evolutionary engineering of microbes – exploiting CRISPR-Cas, oligonucleotides, recombinases, and polymerases

Autoren: Anna Zimmermann Julian E. Prieto-Vivas Karin Voordeckers et al.

Quelle: Trends in Microbiology. 32:884-901

Schlagwörter: Biochemistry & Molecular Biology, 3101 Biochemistry and cell biology, Oligonucleotides, metabolic optimization, Microbiology, PRECISE, Recombinases, 1108 Medical Microbiology, engineering microbes, precision fermentation, directed evolution, 1S25923N#56755567, SCALE, REPAIR, Science & Technology, CONTINUOUS DIRECTED EVOLUTION, Bacteria, targeted mutagenesis, REARRANGEMENTS, TRANSFORMATION, 3. Good health, GENOME, 3107 Microbiology, Metabolic Engineering, Mutagenesis, Synthetic Biology, CRISPR-Cas Systems, Directed Molecular Evolution, Genetic Engineering, Life Sciences & Biomedicine, SYSTEM, 0605 Microbiology

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/38493013

Characterization of the exopolysaccharides produced by the industrial yeast Komagataella phaffii.

Autoren: Fischer, Amanda Castagna, Vanessa Omer, Shafraz et al.

Schlagwörter: Komagataella phaffii (K. phaffii), Pichia pastoris (P. pastoris), Exopolysaccharide (EPS), Precision fermentation, Recombinant protein production, Saccharomycetales, Fermentation, Industrial Microbiology, Molecular Weight, Recombinant Proteins

Dateibeschreibung: application/pdf

Zugangs-URL: https://escholarship.org/uc/item/34b3n6st
https://escholarship.org/content/qt34b3n6st/qt34b3n6st.pdf

Precision to plate: AI-driven innovations in fermentation and hyper-personalized diets

Autoren: D. Priyadharshini I. Muthuvel S. Saraswathy et al.

Quelle: Frontiers in Nutrition, Vol 12 (2025)

Schlagwörter: precision fermentation, CRISPR-microbe engineering, hyper-personalized nutrition, algorithmic bias, sustainable food systems, Nutrition. Foods and food supply, TX341-641

Dateibeschreibung: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fnut.2025.1659511/full; https://doaj.org/toc/2296-861X

Zugangs-URL: https://doaj.org/article/585bb784966f4ccc832698074cb4250a

Recent trends in the production of proteins by precision fermentation for improving the quality and attributes of food: Role of genetic engineering towards next generation of food production

Autoren: Srutee Rout Prem Prakash Srivastav

Quelle: The Microbe, Vol 8, Iss , Pp 100551- (2025)

Schlagwörter: Precision Fermentation, Protein Engineering, Genome Sequencing, Alternative Proteins, Industry 4.0, Microbiology, QR1-502

Dateibeschreibung: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S295019462500319X; https://doaj.org/toc/2950-1946

Zugangs-URL: https://doaj.org/article/8e0c64e386754c36a2c55e3166fd91ab

Hybrid alternative protein-based foods: designing a healthier and more sustainable food supply

Autoren: David L. Kaplan David Julian McClements

Quelle: Frontiers in Science, Vol 3 (2025)

Schlagwörter: plant-based foods, cultivated meat, precision fermentation, hybrid food products, insect foods, Science

Dateibeschreibung: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fsci.2025.1599300/full; https://doaj.org/toc/2813-6330

Zugangs-URL: https://doaj.org/article/b7e845462cbe4f47929187896d07fe7f

Revolutionizing dairy : analysing the drivers of consumer willingness to pay for precision fermentation cheese

Autoren: Lopes, Lara Anabela Komarova Rita, Miguel Veritati

Weitere Verfasser: Lopes, Lara Anabela Komarova Rita, Miguel Veritati

Quelle: urn:tid:203905814

Schlagwörter: Precision fermentation, Willingness to pay, Consumer behaviour, German dairy market, Sustainable food innovation, Product innovation, Dairy alternatives, Fermentação de precisão, Disponibilidade de pagar, Comportamento do consumidor, Mercado alemão de lacticínios, Inovação alimentar sustentável, Inovação de produtos, Alternativas aos lacticínios

Dateibeschreibung: application/pdf

Verfügbarkeit: http://hdl.handle.net/10400.14/54094

α-Linolenic Acid Production in Aspergillus oryzae via the Overexpression of an Endogenous Omega-3 Desaturase Gene

Autoren: Hiroki Kikuta Hirotoshi Sushida Tsuyoshi Tanaka et al.

Quelle: Fermentation, Vol 11, Iss 10, p 585 (2025)

Schlagwörter: microbial lipids, metabolic engineering, filamentous fungal strains, precision fermentation, self-cloning, Fermentation industries. Beverages. Alcohol, TP500-660

Dateibeschreibung: electronic resource

Relation: https://www.mdpi.com/2311-5637/11/10/585; https://doaj.org/toc/2311-5637

Zugangs-URL: https://doaj.org/article/b1ded1405d3040ff9f6106421a058560

The second domestication of dairy and beef:Food 2.0 proteins without the animals

Autoren: Hughes, Lesley Lester, Michael dela Rama, Marie

Weitere Verfasser: Hughes, Lesley Lester, Michael dela Rama, Marie

Quelle: Hughes , L 2025 , The second domestication of dairy and beef : Food 2.0 proteins without the animals . in M Lester & M dela Rama (eds) , Innovation pathways to sustainability : conversations towards complex systems of governance . Routledge Frontiers of Business Management , London ; New York , pp. 185-194 . https://doi.org/10.4324/9781003280316-20

Schlagwörter: agriculture, animal protection, animal welfare, beef, bioengineers, biotechnology, cellular agriculture, cheese, designer food, dairy, (UN) Food and Agricultural Organisation (FAO), Food 2.0, food revolution, genetically modified yeast, lactose intolerance, livestock-based agriculture, meat substitute, milk, peak cow, plant-based food, precision fermentation, protein, second domestication, synthetic food products

Dateibeschreibung: application/pdf

Relation: urn:ISBN:9781032248295; urn:ISBN:9781032248318

Verfügbarkeit: https://researchers.mq.edu.au/en/publications/b3507e94-75d0-4d6f-ab09-9f04ffc6bf87
https://doi.org/10.4324/9781003280316-20
https://research-management.mq.edu.au/ws/files/414878502/The_Second_Domestication_of_Dairy_and_Beef_25_02_28_10_45_43.pdf
http://www.scopus.com/inward/record.url?scp=85203030958&partnerID=8YFLogxK
https://doi.org/10.4324/9781003280316

Use of a dual biosensor for identification of novel secretion signal peptides and efficient screening of precision fermentation production strains.

Autoren: Parastoo Karimian Ema Johnston Annette Kasprzak et al.

Quelle: Future Foods, Vol 11, Iss , Pp 100640- (2025)

Schlagwörter: Precision fermentation, Alternative food proteins, Strain engineering, Screening, Dual biosensor, Yeast, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666833525001029; https://doaj.org/toc/2666-8335

Zugangs-URL: https://doaj.org/article/e5edd44c5ef948a18e5a36fdfc2965bf

Applications of recombinant proteins in cultured meat production

Autoren: Bárbara Flaibam Gabriela Souza Alves Esteban Ivan da Silva Vejar et al.

Quelle: Future Foods, Vol 11, Iss , Pp 100582- (2025)

Schlagwörter: Cellular agriculture, Cultivated meat, Culture media, Expression hosts, Precision fermentation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666833525000450; https://doaj.org/toc/2666-8335

Zugangs-URL: https://doaj.org/article/87810ff7c8974e3a8b0d537e8aad5b8d