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Updated: Jun 29, 2026

Au-Interaction of Slp1 Polymers and Monolayer from Lysinibacillus sphaericus JG-B53 - QCM-D, ICP-MS and AFM as Tools for Biomolecule-metal Studies
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Au-Interaction of Slp1 Polymers and Monolayer from Lysinibacillus sphaericus JG-B53 - QCM-D, ICP-MS and AFM as Tools for Biomolecule-metal Studies

Published on: January 19, 2016

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人工智能辅助的分析揭示了氨基酸对Limosilactobacillus fermentum生长的影响和相互作用

Yoshimi Kobayashi1,2, Tai-Ying Chiou3, Masaaki Konishi3

  • 1Cold Regions, Environmental and Energy Engineering Course, Graduate School of Engineering, Kitami Institute of Technology, Kitami, Hokkaido, Japan.

Bioscience, biotechnology, and biochemistry
|June 25, 2023
PubMed
概括

深度神经网络优化了Limosilactobacillus fermentum生长的媒介. 该研究确定了关键的氨基酸,包括酸,对于增强乳酸细菌增殖至关重要.

关键词:
贝叶斯优化的贝叶斯优化氨基酸是氨基酸中的一种.文化媒介文化媒介文化媒介深度神经网络是一个神经网络.乳酸细菌是一种乳酸细菌.

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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective04:40

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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...
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...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...