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Updated: May 5, 2026

Whole Genome Sequencing of Candida glabrata for Detection of Markers of Antifungal Drug Resistance
08:45

Whole Genome Sequencing of Candida glabrata for Detection of Markers of Antifungal Drug Resistance

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チョングクジャングのGliadin-Degrading Probiotic Bacillus amyloliquefaciens EG025のゲノムおよびフェノタイプ評価 целиакияの治療のために

Jinchul Jo1,2, Seoae Cho2, Heebal Kim3,4

  • 1Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Room 5219, Building 200, Gwanak-Ro, Gwanak-Gu, Seoul, 08826, Republic of Korea.

Probiotics and antimicrobial proteins
|September 2, 2025
PubMed
まとめ

バチルス・アミロリケファシエンス EG025は新しいプロバイオティクスで,グリアディンを効果的に分解し,胃腸に生き残ります. この菌株はグルテン耐性を改善し 腹腔疾患の管理に有望です

キーワード:
バシルス・アミロリケファシエンスセリアック病チョングクジャンググルテンプロバイオティクス全ゲノム配列

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Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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