Human interferons have been classified into three types (Hu IFN-alpha, -beta, -gamma). Recently, relatively large amounts of their crude materials are being prepared using cell culture or recombinant DNA techniques. Consequently study or purification and clinical trials have been successfully performed. In this paper, the status quo and further problems on these works are reviewed.
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Food Microbiol
August 2025
Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Ackerstr. 76, 13355, Berlin, Germany.
Consumers increasingly seek more complex and tropical flavors in their alcoholic beverages. In beer and wine, yeast can release glutathione and cysteine-bound thiols from hops and grapes enhancing their tropical and fruity aromas. This study aimed to enhance cider aroma by combining yeast strains, hop and apple varieties.
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August 2025
Laboratory of Animal Food Products Hygiene-Veterinary Public Health, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece. Electronic address:
Listeria monocytogenes, the leading cause of fatalities among foodborne pathogens, exhibits remarkable resilience in food industry environments. This study aims to isolate and characterize L. monocytogenes strains along the beef production chain of a vertically integrated industry.
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August 2025
Institute of Microbiology, Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangzhou, Guangdong, 510070, China; Key Laboratory of Big Data Technologies for Food Microbiological Safety, State Administration for Market Regulation, NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development, Guangzhou, Guangdong, 510070, China. Electronic address:
Human norovirus (HuNoV) and human sapovirus (HuSaV) are the common foodborne viruses that can be transmitted through the consumption of contaminated shellfish. With the rise of e-commerce, these platforms have become an important channel for Chinese consumers to purchase seafood products. However, the potential impact of this new commercial model on viral contamination necessitates further investigation.
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August 2025
Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, China. Electronic address:
The construction of synthetic microbial communities is a crucial strategy for improving the stability of microbial populations and the quality of fermented foods. Jiuyao, an essential saccharification and fermentation starter in Huangjiu production, was the focus of this study. Using metagenomics combined with culture-dependent methods, we identified 11 microbial species involved in Huangjiu fermentation.
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August 2025
Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350, Jouy-en-Josas, France. Electronic address:
Although isolating microorganisms from food microbiota may appear less challenging than from the gut or environmental sources, recovering all representative species from food remains a difficult task. Here, we showed by metagenomic analysis that several abundant species had escaped isolation in a previous study of ten cheeses, including several previously uncharacterized species. This highlights the ongoing challenge of achieving a comprehensive recovery of microbes from food.
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