Neurospora intermedia from a traditional fermented food enables waste-to-food conversion

to related objects

Location: Deutsche Nationalbibliothek Frankfurt am Main

Extent: 1 Online-Ressource.

Language: Englisch

Bibliographic citation: Neurospora intermedia from a traditional fermented food enables waste-to-food conversion ; volume:9 ; number:10 ; day:29 ; month:8 ; year:2024 ; pages:2666-2683 ; date:10.2024
Nature microbiology ; 9, Heft 10 (29.8.2024), 2666-2683, 10.2024

Creator: Maini Rekdal, Vayu
Villalobos-Escobedo, José Manuel
Rodriguez-Valeron, Nabila
Olaizola Garcia, Mikel
Prado Vásquez, Diego
Rosales, Alexander
Sörensen, Pia M.
Baidoo, Edward E. K.
Calheiros de Carvalho, Ana
Riley, Robert
Lipzen, Anna
He, Guifen
Yan, Mi
Haridas, Sajeet
Daum, Christopher
Yoshinaga, Yuko
Ng, Vivian
Grigoriev, Igor V.
Munk, Rasmus
Wijaya, Christofora Hanny
Nuraida, Lilis
Damayanti, Isty
Cruz-Morales, Pablo
Keasling, Jay. D.

Contributor: SpringerLink (Online service)

DOI: 10.1038/s41564-024-01799-3

URN: urn:nbn:de:101:1-2412122122041.575328500149

Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 15.08.2025, 7:21 AM CEST

Data provider

This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.

Show original at data provider

Associated

Maini Rekdal, Vayu
Villalobos-Escobedo, José Manuel
Rodriguez-Valeron, Nabila
Olaizola Garcia, Mikel
Prado Vásquez, Diego
Rosales, Alexander
Sörensen, Pia M.
Baidoo, Edward E. K.
Calheiros de Carvalho, Ana
Riley, Robert
Lipzen, Anna
He, Guifen
Yan, Mi
Haridas, Sajeet
Daum, Christopher
Yoshinaga, Yuko
Ng, Vivian
Grigoriev, Igor V.
Munk, Rasmus
Wijaya, Christofora Hanny
Nuraida, Lilis
Damayanti, Isty
Cruz-Morales, Pablo
Keasling, Jay. D.
SpringerLink (Online service)

Other Objects (12)

Anti-wrinkle effects of fermented and non-fermented Cyclopia intermedia in hairless mice

Mycelial pellet formation by edible ascomycete filamentous fungi, Neurospora intermedia

Aufsatzsammlung

Indigenous fermented food of non-western origin

Fermented food consumption modulates the oral microbiota

Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe

Deep learning enables fast, gentle STED microscopy

Trockenpräparat

Selaginella intermedia var. intermedia

Trockenpräparat

Selaginella intermedia var. intermedia

Fermented food consumption in wild nonhuman primates and its ecological drivers

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food

Anti-wrinkle effects of fermented and non-fermented Cyclopia intermedia in hairless mice

Mycelial pellet formation by edible ascomycete filamentous fungi, Neurospora intermedia

Aufsatzsammlung

Indigenous fermented food of non-western origin

Fermented food consumption modulates the oral microbiota

Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe

Deep learning enables fast, gentle STED microscopy

Trockenpräparat

Selaginella intermedia var. intermedia

Trockenpräparat

Selaginella intermedia var. intermedia

Fermented food consumption in wild nonhuman primates and its ecological drivers

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food

Anti-wrinkle effects of fermented and non-fermented Cyclopia intermedia in hairless mice

Mycelial pellet formation by edible ascomycete filamentous fungi, Neurospora intermedia

Aufsatzsammlung

Indigenous fermented food of non-western origin

Fermented food consumption modulates the oral microbiota

Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe

Deep learning enables fast, gentle STED microscopy

Trockenpräparat

Selaginella intermedia var. intermedia

Trockenpräparat

Selaginella intermedia var. intermedia

Fermented food consumption in wild nonhuman primates and its ecological drivers

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food

Cultural heritage institutions wishing to register will find more information here.

Fields marked * need to be filled in.

Username*

Please enter your username

Email*

Please enter your email address

Please do not fill this field

First name

Last name

Password*

Please enter your password

Confirm password*

Please enter the same password

I have read the terms of use and the privacy policy for the collection of personal data and accept them. *

This field is required.

I would like to subscribe to the newsletter of the Deutsche Digitale Bibliothek. See newsletter subscription info.

Account created

Your "My DDB" account has been successfully created. Before you can log in to your account, you must click the confirmation link in the message we just sent to the email address you provided.

Neurospora intermedia from a traditional fermented food enables waste-to-food conversion

Object Details

References and Relationships

Contributors, Places and Time

Further information

Data provider

Associated

Other Objects (12)

Anti-wrinkle effects of fermented and non-fermented Cyclopia intermedia in hairless mice

Mycelial pellet formation by edible ascomycete filamentous fungi, Neurospora intermedia

Indigenous fermented food of non-western origin

Fermented food consumption modulates the oral microbiota

Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe

Deep learning enables fast, gentle STED microscopy

Selaginella intermedia var. intermedia

Selaginella intermedia var. intermedia

Fermented food consumption in wild nonhuman primates and its ecological drivers

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food

Anti-wrinkle effects of fermented and non-fermented Cyclopia intermedia in hairless mice

Mycelial pellet formation by edible ascomycete filamentous fungi, Neurospora intermedia

Indigenous fermented food of non-western origin

Fermented food consumption modulates the oral microbiota

Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe

Deep learning enables fast, gentle STED microscopy

Selaginella intermedia var. intermedia

Selaginella intermedia var. intermedia

Fermented food consumption in wild nonhuman primates and its ecological drivers

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food

Anti-wrinkle effects of fermented and non-fermented Cyclopia intermedia in hairless mice

Mycelial pellet formation by edible ascomycete filamentous fungi, Neurospora intermedia

Indigenous fermented food of non-western origin

Fermented food consumption modulates the oral microbiota

Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe

Deep learning enables fast, gentle STED microscopy

Selaginella intermedia var. intermedia

Selaginella intermedia var. intermedia

Fermented food consumption in wild nonhuman primates and its ecological drivers

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food

Related objects

Reset password