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  • 1
    Electronic Resource
    Electronic Resource
    Studies on anaerobic proteolytic bacteria of Leh, India (2000)
    Springer
    World journal of microbiology and biotechnology 16 (2000), S. 297-301 
    Details
    ISSN: 1573-0972
    Keywords: Anaerobic bacteria ; growth ; protease ; psychrotrophs ; temperature ; volatile fatty acids
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Five anaerobic proteolytic bacteria were isolated from water bodies of Leh, India, where the ambient temperature varies from −25 to 25 °C. Isolates showed growth at all temperatures ranging from 5 to 37 °C except SPL-4 and SPL-5 which showed no growth at 5 °C. The cultures could grow and produce proteases on various protein substrates and the yield varied with the substrates. Two of the cultures showed the presence of spores. Acetate was the dominant VFA during hydrolysis of protein substrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008935425175
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  • 2
    Electronic Resource
    Electronic Resource
    Rubber stoppers used with sulphidic media: a note of caution (2000)
    Springer
    World journal of microbiology and biotechnology 16 (2000), S. 571-572 
    Details
    ISSN: 1573-0972
    Keywords: Anaerobes ; hydrogen sulphide ; rubber stoppers ; sulphate reduction ; temperature
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Common black rubber stoppers, made from natural rubber and styrene–butadiene, may cause a loss of hydrogen sulphide from aqueous media and impede the growth of sulphate-reducing bacteria under thermophilic conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008909530445
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of temperature, water activity and gas atmosphere on mycelial growth of tempe fungi Rhizopus microsporus var. microsporus and R. microsporus var. oligosporus (2000)
    Springer
    World journal of microbiology and biotechnology 16 (2000), S. 853-858 
    Details
    ISSN: 1573-0972
    Keywords: Carbondioxide ; fungi ; oxygen ; Rhizopus ; solid-substrate fermentation SSF ; tempe modelling ; temperature ; water activity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Rhizopus microsporus var. microsporus and var. oligosporus are used in the manufacture of various Asian fermented foods (tempe, black oncom, sufu). In view of solid-substrate fermentation (SSF) control, mycelial growth of strains of both varieties was tested for sensitivity to fluctuations of temperature, water activity and interstitial gas composition. This was achieved by measuring radial growth as well as biomass dry weight of pre-germinated microcolonies on defined media. The optimum conditions were temperature 40 °C, a w 0.995 and a gas composition of air for the growth of both strains on a model medium. Whereas radial growth rates of var. microsporus and var. oligosporus were similar, biomass growth rates of var. oligosporus were higher than those of var. microsporus under optimum conditions. The temperature-dependent growth of Rhizopus spp. at a w 〉 0.98 could be described by the Ratkowsky Equation. Carbon dioxide (5–10% v/v) inhibited the growth of Rhizopus spp. at non-limiting levels of oxygen. The two strains were able to grow at low (0.5% v/v) oxygen levels, but the mycelial density was rather low. No interrelation of water activity and gas composition was observed, but at high water activity the fungi were more sensitive to changes of temperature. The implications for process control are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008974621698
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  • 4
    Electronic Resource
    Electronic Resource
    Patulin and aflatoxin in brown rot lesion of apple fruits and their regulation (2000)
    Springer
    World journal of microbiology and biotechnology 16 (2000), S. 607-612 
    Details
    ISSN: 1573-0972
    Keywords: Aflatoxin ; apple ; fruit oils ; fungi ; patulin ; sodium hypochlorite ; temperature
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Aspergillus flavus, A. niger, Penicillium expansum and Rhizopus stolonifer were the most frequently isolated fungi from healthy apple fruits. Alternaria alternata was the most common organism of rotten apple fruits, followed by A. niger, A. flavus, P. expansum and R. stolonifer. The prevalent type of decay, brown rot lesion, is caused by R. stolonifer followed by A. flavus, A. niger, A. alternata and P. expansum. Sodium hypochlorite had good curative properties against fruit rots. The main natural mycotoxins produced in rotten apple were patulin and aflatoxins. The optimum temperature for patulin production by P. expansum was 15 °C after 15 days. Complete inhibition of patulin formation was attained using 0.2% lemon oil and 〉 90% inhibition using 0.05% lemon and 0.2% orange oils. Also significant inhibition (〉 90%) of aflatoxin production was observed with 0.2% lemon oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008982511653
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