Biotechnology Research and Innovation Journal
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Current Edition
Volume 8, Issue 2, 2024
8(2), 2024
Research paper
https://doi.org/10.4322/biori.00092024
vol.8 n2, e2024009
Quantitative test for COVID-19 in the cardiovascular process: in silico gene-target cluster evaluation
Luiz Henrique Pontes dos Santos; Chad Eric Grueter; Vânia Marilande Ceccatto
Abstract
https://doi.org/10.4322/biori.00122024
vol.8 n2, e2024012
Hypoglycemic and antioxidant potential of Myrcia splendens extract in diabetic rat models
Heloiza Cruz de Oliveira; Débora Delwing-Dal Magro; Scheila Medeiros; Karol Arias Fernandes; Michele Debiasi Alberton; Lucas Wippel; Vendelino Crisóstomo Salomon; Henrique César Bischoff; Liz Caroline de Oliveira Camilo; Camila Reinert; Anna Lydia Schuster; Sheila Wayszceyk; Katherine Plautz; Daniela Delwing-de Lima
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Abstract
Review Article
https://doi.org/10.4322/biori.00132024
vol.8 n2, e2024013
Environmental bacterial species with antimicrobial potential against ESKAPEE pathogens: a scoping review
Andreia Bueno da Silva; Eduardo Santos Biasi; Bruno Paulo Rodrigues Lustosa; Mariana Vieira Porsani; Guilherme Fonseca Reis; Géssica Slompo de Deus; Juliana Thaler; Lorena Carolina Peña; Arandi Ginane Bezerra Jr; Luciano Aparecido Panagio; Marconi Rodrigues de Farias; Ida Chapaval Pimentel; Keite da Silva Nogueira; Vânia Aparecida Vicente
PDF
Abstract
https://doi.org/10.4322/biori.00162024
vol.8 n2, e2024016
Analysis of innovations in kombucha production and the protection of intellectual property
Morena Senna Saito; Radharani Melo Serafim Ferreira; Ana Camile Assis de Jesus; Maria Eugênia de Oliveira Mamede
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Abstract
Short Communication
https://doi.org/10.4322/biori.00172024
vol.8 n2, e0172024
The downstream process choice interferes with the recovery of β-glucans of mushrooms cultured in submerged fermentation
Rafaela Caldas de Paula; Matheus Gonçalves da Costa Pereira; Crystian Bartsch Parodi; Pedro Cazetta da Cruz; Luiz Fernando Bianchini; Edvaldo Antonio Ribeiro Rosa
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Abstract
Technical note
https://doi.org/10.4322/biori.00182024
vol.8 n2, e2024018
Critical analysis of the use of preservatives sorbic acid and potassium sorbate in yogurts in light of Brazilian legislation
Juliano De Dea Lindnera
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Abstract
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