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  • 11
    Electronic Resource
    Electronic Resource
    Production and characterization of polygalacturonase fromGeotrichum candidum (1992)
    Springer
    World journal of microbiology and biotechnology 8 (1992), S. 480-482 
    Details
    ISSN: 1573-0972
    Keywords: Geotrichum candidum ; pectin-degrading enzyme ; polygalacturonase
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract An extracellular polygalacturonase (EC 3.2.1.15) fromGeotrichum candidum ATCC 34614 grown onsauerkraut brine was produced and characterized. Polygalacturonic acid markedly increased the enzyme yield in the brine. The fungus produced the highest activity (290 U/l) in brine with 0.3% (w/v) polygalacturonic acid. The pH and temperature optima of the enzymes were 4.5 to 5.0 and 30°C, respectively. It was stable from pH 4.0 to 5.8 and at 30°C but lost its activity at higher temperatures. The Km and Vmax values for polygalacturonic acid were 4.2 mg/ml and 0.19mm galacturonic acid/min, respectively. The enzyme was not substrate inhibited.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01201944
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  • 12
    Electronic Resource
    Electronic Resource
    Heat evolution in solid state fermentation of apple pomace (1985)
    Springer
    World journal of microbiology and biotechnology 1 (1985), S. 103-106 
    Details
    ISSN: 1573-0972
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Résumé La chaleur dégagée au cours de la fermentation en milieu solide de la pulpe de pomme pour la production d'éthanol a été mesurée à l'aide d'un système adiabatique. Le taux moyen du dégagement thermique est de 669 cal (2.8 kJ)/kg/h. La quantité totale de chaleur produite est de 12.4 kcal (52.1 kJ)/kg de pulpe fermentée.
    Abstract: Resumen Se ha medido mediante un sistema adiabático la evolución del calor en la fermentación etanólica de orujos de manzana secos. La media del incremento de calor en el sistema fue de 669 cal (2.8 kJ)/kg/h. El calor total generado en el proceso fue de 12.4 kcal (52.1kJ) por kilo de orujos fermentado.
    Notes: Summary The heat evolution in the solid state fermentation of apple pomace to produce ethanol was measured by means of an adiabatic system. The average rate of heat evolution in the fermentation system was 669 cal (2.8 kJ)/kg/h. The total amount of heat generated was 12.4 kcal (52.1 kJ)/kg of apple pomace fermented.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01748159
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  • 13
    Electronic Resource
    Electronic Resource
    Effect of inulin on yeast inulinase production in sauerkraut brine (1994)
    Springer
    World journal of microbiology and biotechnology 10 (1994), S. 354-355 
    Details
    ISSN: 1573-0972
    Keywords: Inulinase ; Kluyveromyces marxianus ; sauerkraut brine ; yeast
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Kluyveromyces marxianus NRRL Y-1196 produced the highest inulinase activity (38 U/mg protein) of six yeasts examined after 24 h growth in sauerkraut brine in shaking flasks at 30°C with 0.3% inulin as an enzyme inducer. The enzyme was recovered by acetone fractionation, with a yield of 81%. It had maximum activity at pH 4.4 and 55°C with K m values for inulin and sucrose of 3.92 mm and 11.9 mm, respectively. The yeast raised the pH from 3.4 to above 7.0, using all the lactic acid in the brine. Growth of K. marxianus in sauerkraut brine with a small amount of inulin may usefully decrease the BOD and concomitantly produce inulinase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00414881
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  • 14
    Electronic Resource
    Electronic Resource
    Kluyveromyces marxianus: a potential source of diacetyl reductase (1994)
    Springer
    World journal of microbiology and biotechnology 10 (1994), S. 385-387 
    Details
    ISSN: 1573-0972
    Keywords: Diacetyl reductase ; enzyme ; Kluyveromyces marxianus ; yeast
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Kluyveromyces marxianus had a higher specific activity of diacetyl reductase (EC 1.1.1.5) than all other organisms previously reported. The enzyme was NADH-dependent and irreversibly catalysed the conversion of diacetyl to acetoin with an optimum pH of 7.0. It was stable at 40°C but lost 50% of its activity at 50°C in 30 min. The K m and V max values for diacetyl were 1.8 mm and 0.053 mm/min, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00144456
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  • 15
    Electronic Resource
    Electronic Resource
    Toxic action of citric acid onGeotrichum candidum (1990)
    Springer
    World journal of microbiology and biotechnology 6 (1990), S. 73-75 
    Details
    ISSN: 1573-0972
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Résumé L'acide citrique a un effet toxique sur la croissance mycélienne deGeotrichum candidum. A même pH, l'acide citrique est plus toxique que l'HCl mais son effet est minimisé par l'ajout de CaCl2. Les résultats indiquent quel'effect de toxicité de l'acide citrique est dû à sa forme non dissociée et à sa capacité de séquestrer les cations essentiels presents dans le milieu de croissance.
    Notes: Abstract Citric acid had a toxic effect on the mycelial growth ofGeotrichum candidum. At equal pH, citric acid was more toxic than HCl but its effect was minimized by adding CaCl2. The results indicate that the toxic effect of citric acid is due to the undissociated component and its ability to sequester the essential cations present in the growth medium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01225359
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  • 16
    Electronic Resource
    Electronic Resource
    Inhibition ofGeotrichum candidum by bicarbonate (1989)
    Springer
    World journal of microbiology and biotechnology 5 (1989), S. 109-113 
    Details
    ISSN: 1573-0972
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Résumé La croissance mycélienne deGeotrichum candidum a été inhibée à plus de 90% dans le milieu liquide de Sabouraud contenant le NaHCO3 ou le KHCO3 à des concentrations aussi faibles que 0.1%. Le bicarbonate peut ainsi avoir un usage potentiel comme inhibiteur microbien dans divers systèmes nutritifs.
    Notes: Summary In a Sabouraud liquid medium system with NaHCO3 or KHCO3 at as low as 0.1% (w/v), the mycelial growth ofGeotrichum candidum was inhibited by greater than 90%. Bicarbonate may have a potential use as a microbial inhibitor in a variety of food systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01724966
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  • 17
    Electronic Resource
    Electronic Resource
    Amylolytic enzyme production byRhizopus oryzae grown on agricultural commodities (1990)
    Springer
    World journal of microbiology and biotechnology 6 (1990), S. 15-18 
    Details
    ISSN: 1573-0972
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Résumé On a déterminé la production d'enzymes amyloytiques parRhizopus oryzae NRRL 395. cultivé sur différents produits agricoies. La moisissure produit une activité enzymatique plus élevée à partir du malt. du maïs, de l'avoine et du riz qu'á partir du manioc. La température optimale pour la production d'enzyme est de 30°C. La neutralisation par al CaCO2 augmente fortement la vitesse de production de l'enzyme. L'ajout d'azote au manioc résulte en un accroissement du rendement enzymatique.
    Notes: Abstract The amylolytic enzyme production byRhizopus oryzae NRRL 395 grown on different agricultural commodities was datermined. The mould produced much higher enzyme activity from barley, corn, bats, and rice than from cassava. The optimal temperature for enzyme production was 30°C. Neutralization with CaCO3 greatly enhanced the rate of enzyme production. Nitrogen supplementation of cassava resulted in higher enzyme yields.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01225348
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