Chemostat culturing reduces fecal eukaryotic virus load and delays diarrhea after virome transplantation
Uncovering the potential of Bacillus licheniformis in the utilisation of lignin-derived aromatics: Insights from transcriptomic analysis
Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action
Nucleolin perturbation alters membrane lipid homeostasis
The design of unit cells by combining the self-reproduction systems and metabolic cushioning loads
Mapping Fermented Food Prevalence and Intake Across European Regions: Results from the PIMENTO Study
A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk
Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)
Leptin acutely increases hepatic triglyceride secretion in patients with lipodystrophy
Bakterirakkude ab initio disainist üherakumudeli kontseptuaalses raamistikus
Overcoming donor variability and risks associated with fecal microbiota transplants through bacteriophage-mediated treatments
Metaproteomics reveals parallel utilization of colonic mucin glycans and dietary fibers by the human gut microbiota
Transfer of modified gut viromes improves symptoms associated with metabolic syndrome in obese male mice
Prevotella enterotype associates with diets supporting acidic faecal pH and production of propionic acid by microbiota