Runx1+ vascular smooth muscle cells are essential for hematopoietic stem and progenitor cell development in vivo.

Hematopoietic stem cells (HSCs) produce all essential cellular components of the blood. Stromal cell lines supporting HSCs follow a vascular smooth muscle cell (vSMC) differentiation pathway, suggesting that some hematopoiesis-supporting cells originate from vSMC precursors. These pericyte-like precursors were recently identified in the aorta-gonad-mesonephros (AGM) region; however, their role in the hematopoietic development in vivo remains unknown.

Inter-strain variability on the cardinal parameters (pH and A) of clinical and food isolates of Listeria monocytogenes using turbidimetric measurements.

Listeria monocytogenes is a foodborne pathogen which, in 2021, was considered the fifth most commonly reported zoonosis in humans in the European Union (EU). Ready-to-eat (RTE) fishery products, deli meats or soft cheeses have been mostly involved in food safety alerts and outbreaks in the last years. Hurdle technology by food industries has been widely used to enhance the safety of foods.

Effects of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria.

The growth of six bacterial species (Carnobacterium maltaromaticum, Bacillus weihenstephanensis, Bacillus cereus, Paenibacillus spp., Leuconostoc mesenteroides and Pseudomonas fragi) was studied in various gas compositions. Growth curves were obtained at various oxygen concentrations (between 0.

Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during ITM21B Fermentation in Liquid Sourdough.

The application of mathematical modeling to study and characterize lactic acid bacterial strains with pro-technological and functional features has gained attention in recent years to solve the problems relevant to the variabilities of the fermentation processes of sourdough. Since the key factors contributing to the sourdough quality are relevant to the starter strain growth and its metabolic activity, in this study, the cardinal growth parameters for , temperature (), water activity (), and undissociated lactic acid of the sourdough strain ITM21B, were determined. The strain growth, , organic acids (lactic, acetic, phenyllactic, and hydroxy-phenyllactic), total free amino acids, and proteins were monitored during fermentation of a liquid sourdough based on wheat flour and gluten (Bio21B) after changing the starting , , and inoculum load.