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  • Articles  (252,631)
  • Articles: DFG German National Licenses  (154,205)
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  • Articles  (252,631)
Source
  • Articles: DFG German National Licenses  (154,205)
  • Latest Papers from Table of Contents or Articles in Press  (98,426)
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  • 1
    Electronic Resource
    Electronic Resource
    Aroma production by spores ofPenicillium roqueforti on a synthetic medium (1988)
    Springer
    Journal of industrial microbiology and biotechnology 3 (1988), S. 1-8 
    Details
    ISSN: 1476-5535
    Keywords: Penicillium roqueforti ; Methyl ketone ; Aroma ; Buckwheat ; Volatile loss
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The synthesis of 2-heptanone from the sodium salt of octanoic acid by spores of five strains ofPenicillium roqueforti was studied. The strains showed a high disparity in kinetic behavior. The one selected, which was originally isolated from blue cheese, had a good resistance to substrate inhibition along with a good apparent biotransformation yield (close to 60%). An activator was needed in the incubation medium. The loss of activity of aging spores was reduced by the activator compounds; ethanol exhibited the highest efficiency. When spores were produced on buckwheat seeds with a solid state fermentation technique, the medium itself was an activator source. When the biotransformation reaction was carried out in a stirred aerated fermentor, the volatile loss by air-stream stripping had to be taken into account. No ketone metabolism occurred with the strain used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569435
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  • 2
    Electronic Resource
    Electronic Resource
    Fermentation of cheese whey by a mixed culture ofClostridium beijerinckii andBacillus cereus (1988)
    Springer
    Journal of industrial microbiology and biotechnology 3 (1988), S. 15-19 
    Details
    ISSN: 1476-5535
    Keywords: Cheese whey ; Clostridium beijerinckii ; Bacillus cereus ; Fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Fermentation of cheese whey to produce butanol and butyric acid was carried out using a mixed culture ofClostridium beijerinkii andBacillus cereus. Fermentation selectivities were studied by controlling the pH of the system. Controlled pH values higher than 6.5 as well as those below 5.0 were not conducive to butanol production. Maximum product formation was obtained by controlling the pH at 5.5. When compared with the results obtained using the pure culture ofC. beijerinckii, a higher butanol concentration was obtained in the mixed culture without sacrificing the level of butyric acid formed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569437
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  • 3
    Electronic Resource
    Electronic Resource
    Methionine inhibition of thienamycin formation (1988)
    Springer
    Journal of industrial microbiology and biotechnology 3 (1988), S. 57-59 
    Details
    ISSN: 1476-5535
    Keywords: Thienamycin ; Methionine interference ; Streptomyces cattleya
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Methionine interference in the formation of thienamycin byStreptomyces cattleya is due, to a major extent, to inhibition of enzyme activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569443
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  • 4
    Electronic Resource
    Electronic Resource
    Modeling of calcium-induced solubility profiles of casein for biotechnology: Influence of primary structure and posttranslational modification (1988)
    Springer
    Journal of industrial microbiology and biotechnology 3 (1988), S. 61-71 
    Details
    ISSN: 1476-5535
    Keywords: Casein ; Solubility profile ; Primary structure ; Posttranslational modification ; Protein functionality
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Molecular biology holds the promise of new tools for the food industry which include proteins with tailor-made functionality. Without a fundamental knowledge of the molecular bases of these properties, implementation will be strictly empirical. For example, the phenomena of salt-induced precipitation of proteins (salting-out) and their resolubilization (salting-in) has heretofore been discussed only qualitatively. A quantitative method, using Wyman's theory of thermodynamic linkage, has been developed and tested on the calcium-induced solubility profiles of the major milk proteins, the caseins. Salting-out was described by a salt-binding constant,k 1, andn, the number of moles of salt bound; salting-in was described by the corresponding termsk 2 andm. The magnitude of these parameters indicated involvement of protein phosphate groups in binding and precipitation, but enzymatic dephosphorylation showed significant increases ink 1 andk 2 indicating involvement of carboxylate groups as well. Studies on two genetic variants of αs1-casein indicated the importance of a hydrophobically stabilized intramolecular ion pair in the functionality of the protein. These studies have led to a fuller understanding of the molecular basis for the solubility behavior of caseins and have laid the groundwork for future computer simulation of food protein functionality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569548
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  • 5
    Electronic Resource
    Electronic Resource
    Investigation of differences in the tertiary structures of food proteins by small-angle X-ray scattering (1988)
    Springer
    Journal of industrial microbiology and biotechnology 3 (1988), S. 89-103 
    Details
    ISSN: 1476-5535
    Keywords: Food protein ; Milk protein ; Egg protein ; Protein structure, tertiary ; Small-angle scattering ; β-Lactoglobulin ; α-Lactalbumin ; Lysozyme ; Ribonuclease ; Riboflavin-binding protein
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary With current emphasis in bioengineering on developing new and better structure-function relationships for proteins (e.g., the need for predictability of expected properties prior to cloning), practical and reliable methodology for providing characterization of appropriate features has become of increasing importance. The most potent and detailed technique, X-ray crystallography, has severe limitations: it is so demanding and time-consuming that X-ray coordinates are frequently unavailable for materials of interest; its data relate to static and essentially unhydrated structures, whereas proteins exhibit a variety of dynamic features and function in an aqueous environment; and many proteins of technological importance may never be crystallized. Small-angle X-ray scattering, however, is particularly suitable as a methodology that can provide a substantial number of significant geometric parameters consistent with crystallographic results, that can readily show tertiary structural changes occurring under varying conditions, and that can deal with solutions and gels. Results are presented here from small-angle X-ray scattering investigations of the apo and holo forms of chicken egg-white riboflavin-binding protein, chicken egg-white lysozyme, bovine milk-whey α-lactalbumin and β-lactoglobulin, and bovine ribonuclease. We utilize these observations to compare tertiary structures of these proteins as well as conformational changes in these structures, and to provide a basis for discussion of their physical and biological significance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569550
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  • 6
    Electronic Resource
    Electronic Resource
    Analysis of the biomacromolecular architecture of eukaryotic and prokaryotic serine proteases (1988)
    Springer
    Journal of industrial microbiology and biotechnology 3 (1988), S. 127-137 
    Details
    ISSN: 1476-5535
    Keywords: Serine protease ; Limited proteolysis ; Biomacromolecular architecture ; Genetic engineering
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary We have been developing computational approaches to increase our ability to analyze the growing body of three-dimensional structural data with applications centered on the serine proteases and their natural inhibitors and substrates. It is essential that these approaches emphasize the comparison of these macromolecules at the separate levels of secondary, tertiary and quaternary structure. We assume in our analysis that in functionally related macromolecules (i.e., a family of evolutionarily related enzymes), regions of structural and/or physicochemical similarity will exhibit functional similarity; regions that are different in structure and/or physicochemical properties will function differently and, therefore, be the source of observed specificity. It is the intent of our research to encapsulate such ‘knowledge’ in a form which is capable of observing patterns which may serve as generalizable rules for macrostructural analysis (Liebman, M.N. 1986. Enzyme 36: 150–163), and to serve as the essential ‘tools’ for the rational design of modified serine proteases and/or their natural inhibitors by the methods available through genetic engineering.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569519
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  • 7
    Electronic Resource
    Electronic Resource
    The lipid composition and conversion of tryptamine toN b-acetyltryptamine in aCatharanthus roseus cell line without indole alkaloids (1988)
    Springer
    Journal of industrial microbiology and biotechnology 3 (1988), S. 293-297 
    Details
    ISSN: 1476-5535
    Keywords: Catharanthus roseus ; Sterol ester ; Lipid ; Indole alkaloid ; Acetyl coenzyme A ; Tryptamine ; Tryptophan
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A cell line, NA13-2, was selected as a rapidly growing colony of protoplasts from a UV(254 nm)-fluorescent cell line, NA13-1, which originated from a tryptamine-resistant strain ofCatharanthus roseus NA13. Cell line NA13-2 lost the capability to produce indole alkaloids. Tryptophan fed to these cells was converted toN b-acetyltryptamine as the major product. The free acetyl coenzyme A content of NA13-2 cells was 50% higher than in the mother cells. The total lipid content of the NA13-2 cells was 2.5-fold that in the NA13 cells. In spite of the similarity in the fatty acid content to that of the mother cell line NA13, the total lipid extract of NA13-2 cells appeared as a wax instead of an oil, resulting from the presence of sterol esters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569529
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  • 8
    Electronic Resource
    Electronic Resource
    Protoplast fusion inStreptomyces avermitilis (1988)
    Springer
    Journal of industrial microbiology and biotechnology 3 (1988), S. 311-320 
    Details
    ISSN: 1476-5535
    Keywords: Recombination ; Protoplast fusion ; Streptomyces avermitilis ; Avermectin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The power of protoplast fusion as a generally applicable method for obtaining genetic recombination is demonstrated by the recombination of genes involved in avermectin biosynthesis. A backcross ofStreptomyces avermitilis strain MA6202, an improved mutant that had lost the ability to carry out the methylation of the C-5 hydroxyl of the avermectin molecule, with the original soil isolate MA4680 resulted in the recovery of at least one unambiguous recombinant class despite the instability of rifampicin resistance, one of two markers initially used for recombinant selection. Such intrinsic instability is frequently encountered in streptomycete genetics, and this result delineates the utility of protoplast fusion as a genetic tool. Other difficulties addressed include recovery of complementary recombinant classes, differences in recombination frequency due to colony density on regeneration medium, and alteration in plating efficiency on diagnostic media following protoplasting and regeneration. The results of a cross between a nicotinamide auxotroph MRG1003 and a lysine auxotroph MRG 1004 are included to aid in the elucidation of these problems as well as to support the finding of homologous recombination inS. avermitilis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569532
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  • 9
    Electronic Resource
    Electronic Resource
    Interaction of media components during bioreactor sterilization: definition and importance of R0 (1989)
    Springer
    Journal of industrial microbiology and biotechnology 4 (1989), S. 247-252 
    Details
    ISSN: 1476-5535
    Keywords: Sterilization ; Bioreactor ; Media ; R0 ; F0
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Sterilization of bioreactor media, to destroy viability of the indigenous microbial population, is normally accomplished by autoclaving, or heating with pressurized steam. However, simultaneous chemical changes in media can also be expected to result from the high temperatures. A kinetic procedure involving on-line computer calculation of heat input, designated asF 0 values, was previously developed to estimate sterility achievement. A similar kinetic procedure, based on a general purpose Arrhenius ‘pseudo’ rate equation and designated asR 0 values, has now been designed to evaluate, and control the effects of temperature and heating time on chemical reactions occurring in the media. Data are presented indicating thatR 0 may be a useful parameter for reducing variability in culture metabolism and ‘scale-up’ when these variations result from different nutrient concentrations produced by non-standard heating during media sterilization in stirred bioreactors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01574082
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  • 10
    Electronic Resource
    Electronic Resource
    Altered bacterial culture density following exposure to aflatoxins (1989)
    Springer
    Journal of industrial microbiology and biotechnology 4 (1989), S. 275-278 
    Details
    ISSN: 1476-5535
    Keywords: Aflatoxin ; Bioassay ; Cell growht ; Bacterium ; Density
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Eight species of bacteria were incubated in culture media containing 10 μg/ml aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), or aflatoxin G2 (AFG2). Their culture density at 20°C was determined at four and eight days (d) after inoculation. In all species of bacteria studied (Bacillus cereus, Proteus mirabilis, Erysipylothrix rusiopathie (insidiosa), Streptococcus fecalis, Staphylococcus epidermis, Klebsiella pneumoniae, Micrococcus spp., andEscherichia coli), AFB1, AFB2 and AFG2 substantially decreased culture sizes at 4 d, but not at 8 d. InB. cereus andP. mirabilis, culture sizes were increased by AFB1, AFB2, and AFG2 at 8 d post inoculation. These results indicate that AFB1, AFB2, and AFG2 suppressed initial growth of these species in vitro, while later growth in some species was either unaltered or enhanced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01577350
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