摘要:

Ribosomally synthesized antimicrobial peptides are found both in prokaryotes and eukaryotes. They possess a low molecular weight and are characterized by compact structures, thermal stability and potent antimicrobial activity. Their typical amphipathic character is responsible for their detergent‐like mode of action. Since these peptides are directly gene‐encoded, it is possible to modify their structure by mutagenesis to produce structure analogues with an expanded spectrum of antimicrobial activity. Furthermore, the production of these peptides in heterologous expression systems could enable yield improvement to make them accessible for industrial application and to reduce the processing costs by using optimized isolation procedures. They might be useful as effective natural food preservatives because of their chemical and physical properties.

ISSN:0890-5436    

DOI:10.1080/08905439509549888

出版商:Taylor & Francis Group    

年代:1995

数据来源: Taylor

摘要:

The enzyme transglutaminase is able to modify proteins by catalyzing crosslinking reactions, deamidation and incorporation of amines. These possibilities of changing the structure of proteins have been the subject of an increasing number of papers during the last 10 years. This work has shown that the reaction is dependent on the source of transglutaminase as well as substrate and conformation of the substrate. Also parameters such as pH, temperature, concentration of substrate and enzyme, salt etc. have been discussed.

ISSN:0890-5436    

DOI:10.1080/08905439509549889

出版商:Taylor & Francis Group    

年代:1995

数据来源: Taylor

摘要:

Immobilized lactase and glucose oxidase were used to produce H2O2to activate the lactoperoxidase system in milk. The enzymes were immobilized on nylon pellets. With a ratio of 35 g of catalyst/L of milk, a concentration of 0.75 mM was produced in 3 min. Raw milk treatment with the catalyst reduced coliforms by 79%;Staphylococcus aureusreduction was 68%, psychrotrophs 91%, and fungi 100%. Results were similar when milk was treated by addition of H2O2. Thiocyanate was not limiting because addition of NaSCN did not increase the effectiveness of the lactoperoxidase system.

ISSN:0890-5436    

DOI:10.1080/08905439509549890

出版商:Taylor & Francis Group    

年代:1995

数据来源: Taylor

摘要:

Production of capsaicin in free and immobilized placenta was compared in order to assess their capsaicin production ability. In immobilized placenta, maximum accumulation of capsaicin was on the 14th day of culture with a production of 2045 ug/culture, whereas in free placenta, the accumulation reached maximum on the 7th day (2050ug/culture). It was found that there was no significant difference between free and immobilized placenta in terms of capsaicin production, suggesting that immobilization is not necessary to enhance capsaicin accumulation in piacentai tissue. Pungency threshold of capsaicin produced inin vitrogrown free piacentai tissues ofCapsicum frutescenswas done by Scoville heat units (SHU) method. Pungency analysis of capsaicin produced in free piacentai tissue showed that on day zero, pungency of tissue culture produced capsaicin (0.2267x105SHU) was comparable to standard natural capsaicin (0.222×105SHU), while on the 3rd day pungency of tissue culture produced capsaicin (0.3639×105SHU) was slightly lower than standard natural capsaicin (0.4415×105SHU).

ISSN:0890-5436    

DOI:10.1080/08905439509549891

出版商:Taylor & Francis Group    

年代:1995

数据来源: Taylor

摘要:

The production of ethanol from carob pod extract by immobilizedS. cerevisiaecells on the mineral kissiris was investigated. The optimum conditions for carob pod extract fermentations were pH 3.5 ‐ 6.5, temperature 30°C and initial sugar concentration of 250g/l. A maximum ethanol concentration (64.5g/l), ethanol yield (28.3%) and sugar utilization (94%) was achieved at an initial sugar concentration of 250, 200 and 250g/l, respectively. In repeated batch fermentations, the immobilizedS. cerevisiaecells on kissiris retained their ability to produce ethanol for 30 days.

ISSN:0890-5436    

DOI:10.1080/08905439509549892

出版商:Taylor & Francis Group    

年代:1995

数据来源: Taylor

摘要:

Summary

ISSN:0890-5436    

DOI:10.1080/08905439509549893

出版商:Taylor & Francis Group    

年代:1995

数据来源: Taylor

摘要:

Two baker's and two brewer's yeast strains ofSaccharomyces cerevisiaewere compared. Regarding their cell composition there was almost no difference in proteins and nucleic acids. Differences were observed in total lipid amounts as well as in lipid composition. Baker's yeasts contained only about one half as much lipids as the brewer's yeasts. Among phospholipids phosphatidylethanolamine prevailed in all strains tested. The phosphatidylcho‐line content was almost ten times higher in brewer's yeasts whereas the amounts of phosphatidylserine and phosphatidylinosi‐tol were two to three times higher in baker's yeast strains. The ratio of saturated to unsaturated fatty acids was always lower with brewer's yeasts. The differences in fatty acid composition were less pronounced than the differences in phospholipid composition.

ISSN:0890-5436    

DOI:10.1080/08905439509549894

出版商:Taylor & Francis Group    

年代:1995

数据来源: Taylor

摘要:

Title: Bioprocess Production of Flavor, Fragrance, and Color Ingredients Alan Gabelman John Wiley & Sons, New York, 1994 $ 64.95, 361 pgs., ISBN 0–471–03821–0

ISSN:0890-5436    

DOI:10.1080/08905439509549895

出版商:Taylor & Francis Group    

年代:1995

数据来源: Taylor

ISSN:0890-5436    

DOI:10.1080/08905439509549887

出版商:Taylor & Francis Group    

年代:1995

数据来源: Taylor