“…Additionally, barley carries great significance in the Western world, serving not only as a fundamental crop for animal feed and malting but also as a nutritious food source. The broad adaptability of barley and its ability to withstand various biotic and abiotic stresses often make this species the sole cereal that can be cultivated in arid regions. …”
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“…His trailblazing work extends from developing the first integrated RFLP map of barley, establishing the foundation of barley genome sequencing, and advancing functional genomics of malting quality, to pioneering the use of high‐throughput phenomics. …”
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“…The process of beer manufacture consists of malting, brewing and fermentation followed by maturation before filtration and finally storage. …”
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“…A subgroup of SS patients develops malignant B cell non-Hodgkin's lymphoma (NHL), usually of the mucosa-associated lymphoid tissue (MALT) type and very often located in the major salivary glands. …”
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“…On the other hand, gastric T cells from MALT lymphoma exhibit defective perforin- and Fas-Fas ligand-mediated killing of B cells, with consequent abnormal help for B-cell proliferation, suggesting that deregulated and exhaustive H. pylori-induced T cell-dependent B-cell activation can support both the onset and the promotion of low-grade B-cell lymphoma.…”
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“…METHODS: This work used 188 DH lines from a cross between a Chinese landrace variety, TX9425 (waterlogging and salinity tolerant), and a Japanese malting barley, Naso Nijo (waterlogging and salinity sensitive), to identify QTLs associated with the tolerance. …”
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“…CASE PRESENTATION: Most ocular adnexal lymphomas are extranodal marginal zone B-cell lymphomas of mucosa-associated lymphoid tissue (MALT). A few cases of ocular adnexal mantle cell lymphomas have been reported in the literature. …”
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“…Two-stage viable impactor samplers were used with malt extract agar medium as the collection media. …”
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“…Maximum lovastatin production of 2.84 mg g(-1) was predicted in solid medium containing 20 g rice and 40 ml liquid nutrients medium (malt extract 9.68 g l(-1), dextrose 38.90 g l(-1), MnSO(4).H(2)O 1.96 g l(-1), and MgSO(4).7H(2)O 0.730 g l(-1)) by point prediction tool of Design Expert 7.1 software (Statease Inc. …”
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“…Fluorescence in situ hybridization studies revealed API2-MALT1 fusion signals consistent with t(11;18)(q21;q21), which confirmed the diagnosis of extranodal marginal zone lymphoma, also known as mucosa associated lymphoid tissue lymphoma.…”
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“…BACKGROUND: Limit dextrinase inhibitor (LDI) inhibits starch degradation in barley grains during malting because it binds with limit dextrinase (LD). …”
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“…Under optimal conditions, a maximum AMVL production of 250 mg/L in the complex medium and 200 mg/L in the defined medium was achieved, which represents an increase of approximately 3-4-fold compared to the commonly used malt extract medium.…”
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“…Purified organisms were subjected to in vitro fermentation in malt extract broth for 8 weeks under anaerobic conditions at room temperature (25°C), in order to simulate the conditions under which traditional fermented noni juice is prepared. …”
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“…Despite the potential relevance of this enzyme for malting and the production of alcoholic beverages, neither the nature nor the role of maltase is fully understood. …”
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“…Barley (Hordeum vulgare L.) is the fourth most-produced cereal in the world and is mainly utilized as animal feed and malts. Recently barley attracts considerable attentions as healthy food rich in dietary fiber. …”
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“…Chronic H. pylori colonization results in gastritis in nearly all patients; however in a subset of people, persistent infection with H. pylori is associated with an increased risk for more severe disease outcomes including B-cell lymphoma of mucosal-associated lymphoid tissue (MALT lymphoma) and invasive adenocarcinoma. Research aimed at elucidating determinants that mediate disease progression has revealed genetic differences in both humans and H. pylori which increase the risk for developing gastric cancer. …”
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“…The isolate grows fast on Czapek yeast autolysate agar (CYA) and malt extract agar (MEA) incubated at 25°C, 30°C and 37°C. …”
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“…We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. …”
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“…In addition, other compounds such as malt extract, glutamine, and sodium chloride concentrations (2.5, 5 and 7.5%) and parameters such as pH 7.0 and temperature range 30 °C to 40 °C enhanced the production of antifouling metabolite. …”
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“…One isolate, the fungus Penicillium citrinum strain WK-P9, showed activity against Bacillus subtilis JH642 when cultivated in malt extract medium. One new and three known citrinin derivatives were isolated from the extract of this fungus. …”
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