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Skip to Search Results- 1Curtis, Jonathan (Agricultural, Food, and Nutritional Science)
- 1Ganzle, Michael (Agricultural, Food and Nutritional Science)
- 1Gänzle, Michael (Agricultural, Food, and Nutritional Science)
- 1Jens Walter (Department of Agricultural, Food and Nutritional Science)
- 1McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 1Otto, Simon (School of Public Health)
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Characterization of Mahewu, a Traditional Fermented Cereal Beverage from Zimbabwe, as a Source of Functional Lactobacilli
DownloadSpring 2022
Mahewu is a non-alcoholic fermented maize and finger millet malt beverage produced in Zimbabwe. Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, non-alcoholic and alcoholic beverages with live microbiota and the widespread use of fermented...
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Functional Characterization of Plant Patatin-like Phospholipase A III in Transgenic Arabidopsis thaliana Producing 18 Carbon Hydroxy Fatty Acids
DownloadFall 2016
Hydroxy fatty acid (HFA)-enriched oils are valuable in many oleo-chemical industries. The major natural source of HFA, however, is castor (Ricinus communis) seed, which is poisonous to human beings and animals. Although over-expressing a castor OLEATE 12-HYDROXYLASE (RcFAH12) in Arabiodpsis...
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Fall 2017
Bacteria of the genus Lactobacillus can be found associated with plants, insects and vertebrate hosts, and their lifestyle can range from free-living to strictly host specific. Of the lactobacilli associated with vertebrates, the lifestyle of L. reuteri is particularly well understood. The...