المؤلفون: Jordyn Bergsveinson, Ilkka Kajala, Barry Ziola

المصدر: AIMS Microbiology, Vol 3, Iss 1, Pp 8-24 (2017)

مصطلحات موضوعية: beer, cereal, fermentation, fruit juice, genomics, lactic acid bacteria, legume, metagenomics, soy, transcriptomics, wine, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: http://www.aimspress.com/microbiology/article/1214/fulltext.html; https://doaj.org/toc/2471-1888

URL الوصول: https://doaj.org/article/66b041a7df47421ead0098db56343642

المؤلفون: Ilkka Kajala, Qiao Shi, Antti Nyyssölä, Ndegwa Henry Maina, Yaxi Hou, Kati Katina, Maija Tenkanen, Riikka Juvonen

المصدر: PLoS ONE, Vol 10, Iss 1, p e0116418 (2015)

مصطلحات موضوعية: Medicine, Science

وصف الملف: electronic resource

Relation: http://europepmc.org/articles/PMC4300183?pdf=render; https://doaj.org/toc/1932-6203

URL الوصول: https://doaj.org/article/cacb76cbdec54a19b69f71a6c6ec9942

المؤلفون: Markus, Nikinmaa, Ilkka, Kajala, Xia, Liu, Emilia, Nordlund, Nesli, Sozer

المصدر: Food research international (Ottawa, Ont.). 137

مصطلحات موضوعية: Dietary Fiber, Secale, Weissella, Dextrans, Hydrogen-Ion Concentration

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::e697dc20bb9c060848da41610b8c117e
https://pubmed.ncbi.nlm.nih.gov/33233119

المؤلفون: Scott Goerzen, Ilkka Kajala, Barry Ziola, Jordyn Bergsveinson

المصدر: Bergsveinson, J, Kajala, I, Goerzen, S & Ziola, B 2017, ' Detection of a hop-tolerance gene horA insertion variant in lactic acid bacteria that results in a truncated horA lacking the walker B motif necessary for transport function ', Journal of the American Society of Brewing Chemists, vol. 75, no. 4, pp. 339-344 . https://doi.org/10.1094/ASBCJ-2017-4682-01

مصطلحات موضوعية: 0301 basic medicine, Gram-positive bacteria, education, Biology, Applied Microbiology and Biotechnology, 03 medical and health sciences, chemistry.chemical_compound, Plasmid, Lactobacillus, pediococcus, Gene, horA, protein modeling, Genetics, food and beverages, hop-tolerance gene, biology.organism_classification, humanities, gene variance, Lactic acid, lactic acid bacteria, lactobacillus, 030104 developmental biology, chemistry, Pediococcus, Hora, Bacteria, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e76765ba22310da4401f0ad7f1fcb9a
https://cris.vtt.fi/en/publications/b7ffdf48-84fe-48d5-ba76-05271a974680

المؤلفون: Carlo Giuseppe Rizzello, Kati Katina, Ilkka Kajala, Yaqin Wang, Arja Laitila, Michela Verni, Rossana Coda

المساهمون: Department of Food and Nutrition, Helsinki Institute of Sustainability Science (HELSUS), Grain Technology, Food Sciences

المصدر: Rizzello, C G, Coda, R, Wang, Y, Verni, M, Kajala, I, Katina, K & Laitila, A 2019, ' Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing ', International Journal of Food Microbiology, vol. 302, pp. 24-34 . https://doi.org/10.1016/j.ijfoodmicro.2018.08.014

مصطلحات موضوعية: Sucrose, Food Handling, Flour, Faba bean fermentation, chemistry.chemical_compound, Lactobacillales, Lactic acid bacteria, Food science, Raffinose, Weissella cibaria, PHENOLICS, Fermentation in food processing, PHYTASE ACTIVITY, 2. Zero hunger, 0303 health sciences, dextrans, biology, Viscosity, food and beverages, PROTEIN-QUALITY, PEPTIDES, Dextrans, General Medicine, faba bean fermentation, lactic acid bacteria, food science, microbiology, Vicia faba, EXOPOLYSACCHARIDES, Phytic Acid, LACTIC-ACID BACTERIA, Microbiology, DEXTRAN, 03 medical and health sciences, Food microbiology, Leuconostoc, SDG 2 - Zero Hunger, 030304 developmental biology, Pediococcus pentosaceus, Phytic acid, PURIFICATION, 030306 microbiology, ta1182, biology.organism_classification, 416 Food Science, chemistry, Weissella, Fermentation, Food Microbiology, Protein quality, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f72b54acd85cb1fea7faff98f0ccd811
https://cris.vtt.fi/en/publications/66a361af-6c8a-4563-89ea-d70141bc5117

المؤلفون: Liisa Virkki, Antti Nyyssölä, Maija Tenkanen, Qiao Shi, Minna Juvonen, Ndegwa Henry Maina, Ilkka Kajala, Hannu Maaheimo, Yaxi Hou

المصدر: Shi, Q, Juvonen, M, Hou, Y, Kajala, I, Nyyssölä, A, Maina, N H, Maaheimo, H, Virkki, L & Tenkanen, M 2016, ' Lactose-and cellobiose-derived branched trisaccharides and a sucrose-containing trisaccharide produced by acceptor reactions of Weissella confusa dextransucrase ', Food Chemistry, vol. 190, pp. 226-236 . https://doi.org/10.1016/j.foodchem.2015.05.090

مصطلحات موضوعية: Models, Molecular, 0106 biological sciences, 0301 basic medicine, Sucrose, Cellobiose, Magnetic Resonance Spectroscopy, Weissella, Tandem mass spectrometry, Stereochemistry, 01 natural sciences, Oligosaccharide, Analytical Chemistry, Dextransucrase, Isomelezitose, 03 medical and health sciences, chemistry.chemical_compound, 010608 biotechnology, Organic chemistry, Trisaccharide, Lactose, ta116, chemistry.chemical_classification, biology, Dextrans, General Medicine, Maltose, biology.organism_classification, NMR, Alternansucrase, 030104 developmental biology, chemistry, Glucosyltransferases, Trisaccharides, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ad6a94e667e57d5612dc928f21f79a5
https://doi.org/10.1016/j.foodchem.2015.05.090

المؤلفون: Shraddha Shukla, Arun Goyal, Qiao Shi, Ilkka Kajala, Maija Tenkanen, Päivi Ekholm, Rossana Coda, Ndegwa Henry Maina, Kati Katina, Riikka Juvonen, Jari Mäkelä

المصدر: Kajala, I, Mäkelä, J, Coda, R, Shukla, S, Shi, Q, Maina, N, Juvonen, R, Ekholm, P, Goyal, A, Tenkanen, M & Katina, K 2016, ' Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran ', Applied Microbiology and Biotechnology, vol. 100, no. 8, pp. 3499-3510 . https://doi.org/10.1007/s00253-015-7189-6

مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, Dietary Fiber, Weissella, Starch, 030106 microbiology, Raw material, 01 natural sciences, Applied Microbiology and Biotechnology, 03 medical and health sciences, chemistry.chemical_compound, Exopolysaccharide, 010608 biotechnology, Bran, Food science, Dextran, Triticum, biology, Isomaltooligosaccharide, Secale, digestive, oral, and skin physiology, food and beverages, Dextrans, General Medicine, biology.organism_classification, Lactic acid, Culture Media, chemistry, Fermentation, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b9e87d3b26e7cfa298a15af6820b527
https://cris.vtt.fi/en/publications/e8c02866-7541-4c92-9432-c93106580c45

المؤلفون: Anna Redekop, Erna Storgårds, Barry Ziola, Vanessa Friesen, Ilkka Kajala, Jordyn Bergsveinson, Riikka Juvonen

المصدر: Kajala, I, Bergsveinson, J, Friesen, V, Redekop, A, Juvonen, R, Storgårds, E & Ziola, B 2018, ' Lactobacillus backii and Pediococcus damnosus isolated from 170-year-old beer recovered from a shipwreck lack the metabolic activities required to grow in modern lager beer ', FEMS Microbiology Ecology, vol. 94, no. 1, fix152 . https://doi.org/10.1093/femsec/fix152

مصطلحات موضوعية: 0301 basic medicine, 030106 microbiology, Applied Microbiology and Biotechnology, Microbiology, Cell wall, 03 medical and health sciences, chemistry.chemical_compound, Plasmid, Lactobacillus, Pediococcus, Food science, Finland, Base Sequence, Ecology, biology, Polysaccharides, Bacterial, Biofilm, Beer, food and beverages, Biological Transport, biology.organism_classification, Lactic acid, 030104 developmental biology, Pediococcus damnosus, chemistry, Biofilms, Food Microbiology, Acids, Genome, Bacterial, Bacteria, Plasmids

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a03b5f6f6f79af017e778590fe16baf
https://doi.org/10.1093/femsec/fix152

المؤلفون: Barry Ziola, Ilkka Kajala, Jordyn Bergsveinson

المصدر: Bergsveinson, J, Kajala, I & Ziola, B 2017, ' Next-generation sequencing approaches for improvement of lactic acid bacteria-fermented plant-based beverages ', AIMS Microbiology, vol. 3, no. 1, pp. 8-24 . https://doi.org/10.3934/microbiol.2017.1.8
AIMS Microbiology
AIMS Microbiology, Vol 3, Iss 1, Pp 8-24 (2017)

مصطلحات موضوعية: 0301 basic medicine, Microbiology (medical), cereal, 030106 microbiology, lcsh:QR1-502, Dairy industry, Review, Microbiology, fruit juice, lcsh:Microbiology, 03 medical and health sciences, chemistry.chemical_compound, soy, transcriptomics, genomics, wine, fermentation, Wine, metagenomics, biology, business.industry, Plant based, legume, biology.organism_classification, Biotechnology, Lactic acid, lactic acid bacteria, 030104 developmental biology, chemistry, Metagenomics, Fruit juice, Fermentation, beer, business, Bacteria

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38dc4aa322f7c5120824bf920f45b280
https://cris.vtt.fi/en/publications/a33c72fa-2bf6-4fa7-97b0-50a734f395fd

المؤلفون: Mari Raulio, Markus Nikinmaa, Ilkka Kajala, Kati Katina, Syed Ariful Alam, Nesli Sozer, Emilia Nordlund

المصدر: Nikinmaa, M, Alam, S A, Raulio, M, Katina, K, Kajala, I, Nordlund, E & Sözer, N 2017, ' Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content ', LWT-Food Science and Technology, vol. 77, pp. 170-177 . https://doi.org/10.1016/j.lwt.2016.11.041

مصطلحات موضوعية: ta222, Endosperm, Hydrolysis, 0404 agricultural biotechnology, Food science, ta215, ta415, 2. Zero hunger, biology, Bran, Lactobacillus brevis, Chemistry, bioprocessing, exopolysaccharides, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Yeast, Kazachstania exigua, extrusion, Extrusion, Fermentation, texture, Food Science, high dietary fiber

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbcee427f7084052573db7b6cad08087
https://cris.vtt.fi/en/publications/a8cb7ae8-f445-477d-a5e9-105105dd9e8c