Fermentation is among the oldest food technologies, yet its relevance now extends well beyond preservation. Fermented foods are increasingly viewed as matrix-dependent biological systems whose microbial and chemical composition evolves during fermentation and post-fermentation processing, and whose functional component...
Tevfik Koçak, Tuba Eda Arpa Zemzemoğlu, Ö. Baran et al.· Fermentation· 0 citations
Klebsiella pneumoniae is an opportunistic Gram-negative pathogen of increasing global concern due to its expanding virulence potential and rapid acquisition of antimicrobial resistance. Traditionally associated with hospital-acquired infections such as pneumonia, urinary tract infections, and bloodstream infections, K....
Tülay Kandemir, Shiva Eivazi Bagheri, Gamze Ayakdaş et al.· Frontiers in Microbiology· 0 citations
This narrative review synthesizes mechanisms through which diet influences ISC self-renewal, proliferation, differentiation, metabolic programming, and regenerative capacity.
E. Akbaş, Beyza Nur Gürgen, Ecem Akgül et al.· Biomedicines· 0 citations
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