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Use of kombucha consortium to transform soy whey into a novel functional beverage

Journal of functional foods, 2019-01, Vol.52, p.81-89

2019

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Modular co-culture engineering of Yarrowia lipolytica for amorphadiene biosynthesis

Microbial cell factories, 2022-12, Vol.21 (1), p.279-10, Article 279

2022

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Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells

European journal of nutrition, 2022-03, Vol.61 (2), p.779-792

2022

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Deciphering the Crucial Roles of the Quorum-Sensing Transcription Factor SdiA in NADPH Metabolism and ( S )-Equol Production in Escherichia coli Nissle 1917

Antioxidants, 2024-02, Vol.13 (3), p.259

2024

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Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells

Molecules (Basel, Switzerland), 2021-05, Vol.26 (10), p.2983

2021

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The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties

Food science and human wellness, 2023-03, Vol.12 (2), p.669-679

2023

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Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans

Frontiers in nutrition (Lausanne), 2022-09, Vol.9, p.972860-972860

2022

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Optimization and characterization of exopolysaccharides from Leuconostoc citreum BH10 and its functional properties in vitro

Food production, processing and nutrition, 2023-05, Vol.5 (1), p.1-17, Article 23

2023

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Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation

Food science and human wellness, 2020-12, Vol.9 (4), p.355-362

2020

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Soybean Whey Bio-Processed Using Weissella hellenica D1501 Protects Neuronal PC12 Cells Against Oxidative Damage

Frontiers in nutrition (Lausanne), 2022-03, Vol.9, p.833555-833555

2022

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Mechanism of Cr(VI) removal by polyphenols-rich bacterial cellulose gel produced from fermented wine pomace

npj clean water, 2024-03, Vol.7 (1), p.21-11, Article 21

2024

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Transcriptomic analysis reveals the antibacterial mechanism of phenolic compounds from kefir fermented soy whey against Escherichia coli 0157:H7 and Listeria monocytogenes

International journal of food microbiology, 2022-12, Vol.383, p.109953-109953, Article 109953

2022

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Developing Ganoderma lucidum as a next-generation cell factory for food and nutraceuticals

Trends in biotechnology (Regular ed.), 2024-02, Vol.42 (2), p.197-211

2024

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Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium

Food chemistry, 2021-04, Vol.342, p.128225, Article 128225

2021

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Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains

Food science & technology, 2019-10, Vol.113, p.108258, Article 108258

2019

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Synthetic consortium of Ganoderma lucidum and Lactobacillus plantarum for enhanced natural products biosynthesis

Biochemical engineering journal, 2023-07, Vol.196, p.108950, Article 108950

2023

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Engineering Escherichia coli for cost-effective production of medium-chain fatty acids from soy whey using an optimized galactose-based autoinduction system

Bioresource technology, 2024-02, Vol.393, p.130145-130145, Article 130145

2024

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Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)‑Naringenin

Journal of agricultural and food chemistry, 2024-03, Vol.72 (11), p.5849-5859

2024

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Microbial and Heavy Metal Analysis of Irrigation Water and Vegetables Grown and Consumed in Abakaliki Metropolis

Journal of pure & applied microbiology : an international research journal of microbiology, 2017-12, Vol.11 (4), p.1855-1862

2017

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Sustainable production of genistin from glycerol by constructing and optimizing Escherichia coli

Metabolic engineering, 2022-11, Vol.74, p.206-219

2022

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Inhibition of biofilm formation and quorum sensing by soy isoflavones in Pseudomonas aeruginosa

Food control, 2022-03, Vol.133, p.108629, Article 108629

2022

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Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota

International journal of food science & technology, 2020-04, Vol.55 (4), p.1689-1697

2020

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Biosynthesis of (S)‑Equol from Soy Whey by Metabolically Engineered Escherichia coli

Journal of agricultural and food chemistry, 2023-04, Vol.71 (15), p.6110-6119

2023

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The optimization of in situ exopolysaccharides production in Lactobacillus helveticus MB2-1 fermented milk and its functional characteristics in vitro

International dairy journal, 2024-08, Vol.155, p.105969, Article 105969

2024

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Recent progress in high-throughput droplet screening and sorting for bioanalysis

Biosensors & bioelectronics, 2023-04, Vol.225, p.115107-115107, Article 115107

2023

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Use of kombucha consortium to transform soy whey into a novel functional beverage

Modular co-culture engineering of Yarrowia lipolytica for amorphadiene biosynthesis

Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells

Deciphering the Crucial Roles of the Quorum-Sensing Transcription Factor SdiA in NADPH Metabolism and ( S )-Equol Production in Escherichia coli Nissle 1917

Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells

The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties

Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans

Optimization and characterization of exopolysaccharides from Leuconostoc citreum BH10 and its functional properties in vitro

Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation

Soybean Whey Bio-Processed Using Weissella hellenica D1501 Protects Neuronal PC12 Cells Against Oxidative Damage

Mechanism of Cr(VI) removal by polyphenols-rich bacterial cellulose gel produced from fermented wine pomace

Transcriptomic analysis reveals the antibacterial mechanism of phenolic compounds from kefir fermented soy whey against Escherichia coli 0157:H7 and Listeria monocytogenes

Developing Ganoderma lucidum as a next-generation cell factory for food and nutraceuticals

Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium

Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains

Synthetic consortium of Ganoderma lucidum and Lactobacillus plantarum for enhanced natural products biosynthesis

Engineering Escherichia coli for cost-effective production of medium-chain fatty acids from soy whey using an optimized galactose-based autoinduction system

Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)‑Naringenin

Microbial and Heavy Metal Analysis of Irrigation Water and Vegetables Grown and Consumed in Abakaliki Metropolis

Sustainable production of genistin from glycerol by constructing and optimizing Escherichia coli

Inhibition of biofilm formation and quorum sensing by soy isoflavones in Pseudomonas aeruginosa

Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota

Biosynthesis of (S)‑Equol from Soy Whey by Metabolically Engineered Escherichia coli

The optimization of in situ exopolysaccharides production in Lactobacillus helveticus MB2-1 fermented milk and its functional characteristics in vitro

Recent progress in high-throughput droplet screening and sorting for bioanalysis

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