Get Applied Microbiology (Focus on Biotechnology) PDF

By A. Durieux, J.-P. Simon

ISBN-10: 0306468883

ISBN-13: 9780306468889

ISBN-10: 0792368584

ISBN-13: 9780792368588

This publication illustrates the foremost developments in utilized microbiology learn with rapid or strength functions. the variety of the chapters permits assurance of a big box of purposes, similar to meals and well-being sectors, environmental expertise, and tremendous chemical productions. It contains particular study papers and review papers, and makes an attempt to supply a balanced insurance of assorted sorts of micro-organisms, rather yeast, fungi, and micro organism. It provides result of fresh researches, that have rapid software. viewers: The e-book is meant for learn employees in microbiology, in nutrients fermentation, and in addition to researchers in metabolic engineering. in addition, this e-book could be of curiosity to humans from the educational global and the biotechnological undefined.

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Appl. Environ. Microbiol. 57, 2581-2585. Färber, P. and Geisen, R. (1994) Antagonistic activity of the food-related filamentous fungus P. nalgiovense by the production of penicillin. Appl. Environ. Microbiol. 60, 3401-3404. 27 ROLF GEISEN AND PAUL FARBER Färber, P. (1998) Biosynthese des β-Lactan Antibiotikums Penicillin durch den filamentösen Pilz Penicillium nalgiovense, einer Starterkultur zur Herstellung Schimmelpilz-gereifter Fleischwaren. , Diéz, B. F. 4 Mb) in Penicillium chrysogenum. Mol.

The most studied has been citric acid that is transformed into acetic acid and acetonic compounds. 3 g/l of citric acid are metabolised but this is enough to induce sensorial changes due to the production of acetic acid (volatile acidity) and diacetyl which is very aromatic. Only a few mg/l of the latter gives the wine a buttery aroma. The threshold is dependent on the wine, and is less for white wines (= 4-5 mg/l) than for red wines (7-8 mg/l). Sensorial analyses show that some judges prefer « buttery » wines, while others consider high diacetyl concentrations as a defect.

1978) PR Toxin production in different Penicillium roqueforti strains. Appl. Environ. Microbiol. 35, 797-799. E. and Muehlenkamp, E. (1993) Growth of moulds on cheese treated with heat or liquid smoke. J. Food. Prot. 56,963-966. R. A. V. (1990) DNA polymorphism amplified by arbitrary primers are useful as genetic markers. Nucleic Acid. Res. 18, 6531-6535. , Hermier, J. C. (1973) Le systeme proteolytique de Penicillium roqueforti. II. Purification et proprietés de la protease acide. Biochemie 55, 1353-1360.

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Applied Microbiology (Focus on Biotechnology) by A. Durieux, J.-P. Simon

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