Academic literature on the topic 'Cunninghamella japonica'
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Journal articles on the topic "Cunninghamella japonica"
Andriyanova, D. A., G. P. Smirnova, L. A. Galanina, E. P. Feofilova, and A. I. Usov. "Polysaccharides from mycelium of the fungus Cunninghamella japonica." Russian Journal of Bioorganic Chemistry 38, no. 2 (March 2012): 219–23. http://dx.doi.org/10.1134/s1068162012020021.
Full textEmelyanova, Elena V. "γ-linolenic acid production by Cunninghamella japonica in solid state fermentation." Process Biochemistry 31, no. 5 (June 1996): 431–34. http://dx.doi.org/10.1016/0032-9592(95)00097-6.
Full textFeofilova, E. P., and L. S. Kuznetsova. "Importance of lipidic acyl chains in the process of biochemical thermal adaptation of Cunninghamella japonica mucoraceous fungus." Applied Biochemistry and Microbiology 44, no. 6 (October 28, 2008): 613–18. http://dx.doi.org/10.1134/s0003683808060094.
Full textWińska, Katarzyna, Małgorzata Grabarczyk, Wanda Mączka, Barbara Żarowska, Gabriela Maciejewska, and Mirosław Anioł. "Influence of structure of lactones with the methylcyclohexene and dimethylcyclohexene ring on their biotransformation and antimicrobial activity." Zeitschrift für Naturforschung C 72, no. 5-6 (May 1, 2017): 209–17. http://dx.doi.org/10.1515/znc-2016-0188.
Full textDissertations / Theses on the topic "Cunninghamella japonica"
Шмиговський, Олександр Іванович. "Технологія одержання ліпідів мукорових грибів." Bachelor's thesis, КПІ ім. Ігоря Сікорського, 2020. https://ela.kpi.ua/handle/123456789/34382.
Full textThe diploma project consists of 124 pages of explanatory note, using 88 references and 3 sheets of drawings A1. The explanatory note consists of an introduction, five chapters containing 23 figures, 2 tables, conclusions and a list of references. The technology of obtaining lipids of flour fungi is selected and substantiated in the work. The project substantiates the choice of technology for continuous deep cultivation of flour mushrooms of the species Cunninghamella japonica. The characteristics of the producer are given and its fractional composition is analyzed. The material balance of the process is calculated, the technological and equipment schemes of lipid production are given and described, the step-by-step description of the technology of obtaining lipids of flour mushrooms and parameters of control of stages of the process, labor protection and environment are given. A 50 m^3 fermenter was selected.