Auswahl der wissenschaftlichen Literatur zum Thema „Bacillus mesentericus“
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Zeitschriftenartikel zum Thema "Bacillus mesentericus"
Genov, Nicolay, und Giulio Jori. „CONFORMATIONAL STUDIES ON ALKALINE PROTEASE FROM Bacillus Mesentericus“. International Journal of Peptide and Protein Research 5, Nr. 3 (12.01.2009): 127–33. http://dx.doi.org/10.1111/j.1399-3011.1973.tb02328.x.
Der volle Inhalt der QuelleMesrob, B. K., St P. Stoeva und R. A. Vassileva. „PURIFICATION OF MILK-CLOTTING PROTEASE FROM BACILLUS MESENTERICUS STRAIN 76“. International Journal of Peptide and Protein Research 11, Nr. 5 (12.01.2009): 340–44. http://dx.doi.org/10.1111/j.1399-3011.1978.tb02858.x.
Der volle Inhalt der QuelleShkolnikova, Marina, Elena Averyanova, Evgeny Rozhnov und Evgeny Batashov. „Antibacterial Activity Research of Sea Buckthorn Meal Flavonoids“. Food Industry 5, Nr. 3 (21.09.2020): 61–69. http://dx.doi.org/10.29141/2500-1922-2020-5-3-7.
Der volle Inhalt der QuelleStoeva, Stanka, Traute Kleinschmidt, Bohos Mesrob und Gerhard Braunitzer. „Primary structure of a zinc protease from Bacillus mesentericus strain 76“. Biochemistry 29, Nr. 2 (16.01.1990): 527–34. http://dx.doi.org/10.1021/bi00454a029.
Der volle Inhalt der QuelleАнтонова, Tamapa, Т. Антонова und T. Antonova. „Влияние аминокислот на биосинтез М-вариантом Bacillus mesentericus протеолити-ческого ферментного“. Biotechnology & Bioindustry 3, Nr. 6 (März 1988): 35–39. http://dx.doi.org/10.1080/13102818.1988.10877411.
Der volle Inhalt der QuelleZavorokhina, Natalia, Natalya Pankratyeva und Ekaterina Kryukova. „Express Method for Colorimetric Determination of Wheat Flour Contamination with Bac. Subtilis Spores“. Food Industry 5, Nr. 4 (25.12.2020): 11–17. http://dx.doi.org/10.29141/2500-1922-2020-5-4-2.
Der volle Inhalt der QuelleBOSTUBAEVA, Makpal B., Ainash P. NAUANOVA und Rıdvan KIZILKAYA. „Influence of inoculating microbes on municipal sewage sludge composting“. EURASIAN JOURNAL OF SOIL SCIENCE (EJSS) 11, Nr. 4 (01.10.2022): 295–302. http://dx.doi.org/10.18393/ejss.1114772.
Der volle Inhalt der QuelleSTOEVA, STANKA. „Modification of a zinc proteinase from Bacillus mesentericus strain 76 by diethylpyrocarbonate“. International Journal of Peptide and Protein Research 37, Nr. 4 (12.01.2009): 325–30. http://dx.doi.org/10.1111/j.1399-3011.1991.tb00746.x.
Der volle Inhalt der QuelleMESROB, B. K., und R. A. VASSILEVA. „PREPARATION AND SOME CHEMICAL CHARACTERISTICS OF MILK-CLOTTING PROTEASE FROM BACILLUS MESENTERICUS 76“. International Journal of Peptide and Protein Research 17, Nr. 1 (12.01.2009): 89–92. http://dx.doi.org/10.1111/j.1399-3011.1981.tb01971.x.
Der volle Inhalt der QuelleDobreva, E., T. Antonova und P. Veltscheva. „Einwirkung des immobilisierten Pr�parates ?Sirenin? aus Bacillus mesentericus auf Milch als Substrat“. Acta Biotechnologica 8, Nr. 4 (1988): 331–34. http://dx.doi.org/10.1002/abio.370080407.
Der volle Inhalt der QuelleBuchteile zum Thema "Bacillus mesentericus"
Dobreva, E., T. Antonova und P. Veltscheva. „Einwirkung des immobilisierten Präparates „Sirenin" aus Bacillus mesentericus auf Milch als Substrat“. In 1988, 331–34. De Gruyter, 1988. http://dx.doi.org/10.1515/9783112581803-007.
Der volle Inhalt der Quelle„TABLE 3 Major Commercial Fermentation Conditions for Cereal Foods Fermentation conditions Bread Beer Whiskey Soy sauce Miso Main starters Baker's yeast Brewer's yeast Distillery yeast Molds Molds (Saccharomyces (Saccharomyces (Saccharomyces (Aspergillus spp.) (Aspergillus spp.) cerevisiae) cerevisiae) cerevisiae) Saccharomyces rouxii Lactic acid bacteria Lactobacillus delbrueckii Cereals Milled wheat Barley (malted) Corn Soybeans (defatted) Rice Milled rye Sorghum Rye (malted or not) Wheat Barley Minor: Minor: Barley (malted) Minor: Soybeans Barley (malted) Corn Wheat Barley flour Wheat (malted) Rice Wheat Other ingredients Water Water Water Water Salt Salt Hops Salt Hot pepper Sugar Adjuncts Fat (corn syrup, sugar Emulsifiers or starch) Dough strengtheners Preservatives Enzymes Fermentation 1-6h2-10 days 2-3 days (Koji: 3 days at 30°C) (Koji: 2 days at 30°C) conditions 20-42°C 3-24°C 32-35°C 3-12 months 2 days to 1 year Aging: Aging: 15-30°C 30-50°C 3 days-1 month 2-3 years or more 0-13°C 21-30°C baker's yeast is probably the most common of these microorganisms that may be a problem are bacteria (usual-starters; it is commercially produced in liquid, paste (com-ly spore-forming or lactic acid bacteria, especially in some pressed), or dry form. Recently, commercial lactic acid yeast fermentations), wild yeasts, and molds. bacteria starters have been introduced for cereal fermenta-Several spore-forming bacteria (e.g., Bacillus spp.) may tions, but this application is less frequent than their regular produce amylases and degrade hydrated starchy materials. use in dairy or meat fermentations. A close control of the In bread, heat-tolerant spores of Bacillus subtilis (formerly performance of commercial starters is important, since it Bacillus mesentericus) survive the baking process; after a has a major effect on the final products. few days in bread, they produce a spoilage called ropiness, characterized by yellow spots on crumb, putrid pineapple aroma, and stringiness when breaking a piece of bread. The spores of these species, when contaminating flour, may Considering the diversity of the microbial flora that may cause a major problem in bakeries since they are highly re-be present in cereals to be fermented, undesirable microor-sistant in the environment and difficult to eliminate. How-ganisms are likely to be part of this flora and may produce ever, these bacterial infections have become rare in recent problems in the main fermentation process with subse-years, presumably due to improved sanitation. In beer, un-quent adverse effects on the final product. Nowadays these desirable microbial contamination is exhibited by viscosity, problems are lessened by good sanitary practices. Sources appearance, as well as aroma and flavor problems. of these organisms may be the cereals themselves, soil, as Microbial pathogens are usually not a problem for fer-well as any particular ingredient, surface contamination, mented cereals because of the inhibition brought about by and unsanitary handling. acids and ethanol generated by fermenting organisms. A Table 4 summarizes microbial problems likely to occur large proportion of fermented cereals are also eaten shortly during major cereal fermentations. In general, undesirable after complete cooking. However, the biggest problem“. In Handbook of Cereal Science and Technology, Revised and Expanded, 765–70. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-81.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Bacillus mesentericus"
Dudnicenco, Tatiana. „Some aspects regarding the microorganisms involved in biodegradable waste composting“. In 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.17.
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