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Due to permanently changing environmental conditions during the ripening process of smear-ripened cheeses, the bacteria of the cheese microbiota are constantly exposed to several external stresses, such as pH stress and osmotic stress [ 110, 126].
The expression of the rest three genes (SlbHLH025, SlbHLH095, and SlbHLH113) was gradually upregulated during the ripening process, suggesting that they may function in fruit ripening.
This will prevent ethylene gas, which is produced naturally during the ripening process, from reaching other parts of the fruit and making it ripen too fast.
nuts have a thick, leathery husk called a pericarp that splits along one side during the ripening process.
A small amount of starch may also be present in fruit, but starches are typically converted to sugars during the ripening process.
Traditional cheeses may be contaminated by aflatoxin-producing Aspergillus flavus during the ripening process, which has not been sufficiently taken into account.
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The increased transcript abundance of VvCCD4a could be related to the presence of apocarotenoids during the end of the ripening process.
In addition to this, the clusterization of the Au layer is expected to follow the ripening process during the early stages of synthesis.
The specific quality is obtained during the fermentation and in the ripening process due to reaction of metabolism of probiotic starter cultures.
Both corynebacteria also metabolize the lactate produced by the starter bacteria, implying that they can grow from the beginning of cheese ripening and may therefore not depend on significant yeast growth during the initial stages of the ripening process [ 17].
In a previous study, the enhanced expression of GPP, as monitored by northern blot analysis, has been correlated with increased AsA concentrations during the later stages of the ripening process in 'Ailsa Craig' fruits [ 11].
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