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Artykuły w czasopismach na temat "Penicillium solitum"
Wu, Guangxi, Wayne M. Jurick II, Franz J. Lichtner, Hui Peng, Guohua Yin, Verneta L. Gaskins, Yanbin Yin, Sui-Sheng Hua, Kari A. Peter i Joan W. Bennett. "Whole-genome comparisons of Penicillium spp. reveals secondary metabolic gene clusters and candidate genes associated with fungal aggressiveness during apple fruit decay". PeerJ 7 (9.01.2019): e6170. http://dx.doi.org/10.7717/peerj.6170.
Pełny tekst źródłaPianzzola, M. J., M. Moscatelli i S. Vero. "Characterization of Penicillium Isolates Associated with Blue Mold on Apple in Uruguay". Plant Disease 88, nr 1 (styczeń 2004): 23–28. http://dx.doi.org/10.1094/pdis.2004.88.1.23.
Pełny tekst źródłaYin, Guohua, Hui Zhao, Kayla K. Pennerman, Wayne M. Jurick, Maojie Fu, Lijing Bu, Anping Guo i Joan W. Bennett. "Genomic Analyses of Penicillium Species Have Revealed Patulin and Citrinin Gene Clusters and Novel Loci Involved in Oxylipin Production". Journal of Fungi 7, nr 9 (9.09.2021): 743. http://dx.doi.org/10.3390/jof7090743.
Pełny tekst źródłaEtebarian, Hassan-Reza, Peter L. Sholberg, Kenneth C. Eastwell i Ronald J. Sayler. "Biological control of apple blue mold withPseudomonas fluorescens". Canadian Journal of Microbiology 51, nr 7 (1.07.2005): 591–98. http://dx.doi.org/10.1139/w05-039.
Pełny tekst źródłaSORENSEN, D., T. OSTENFELDLARSEN, C. CHRISTOPHERSEN, P. NIELSEN i U. ANTHONI. "Solistatin, an aromatic compactin analogue from Penicillium solitum". Phytochemistry 51, nr 8 (sierpień 1999): 1027–29. http://dx.doi.org/10.1016/s0031-9422(99)00015-1.
Pełny tekst źródłaŽebeljan, Aleksandra, Nataša Duduk, Nina Vučković, Wayne M. Jurick i Ivana Vico. "Incidence, Speciation, and Morpho-Genetic Diversity of Penicillium spp. Causing Blue Mold of Stored Pome Fruits in Serbia". Journal of Fungi 7, nr 12 (28.11.2021): 1019. http://dx.doi.org/10.3390/jof7121019.
Pełny tekst źródłaHe, Zhi-Hui, Jia Wu, Lin Xu, Man-Yi Hu, Ming-Ming Xie, You-Jia Hao, Shu-Jin Li, Zong-Ze Shao i Xian-Wen Yang. "Chemical Constituents of the Deep-Sea-Derived Penicillium solitum". Marine Drugs 19, nr 10 (17.10.2021): 580. http://dx.doi.org/10.3390/md19100580.
Pełny tekst źródłaLarsen, Thomas Ostenfeld, Lene Lange, Kirk Schnorr, Steen Stender i Jens Christian Frisvad. "Solistatinol, a novel phenolic compactin analogue from Penicillium solitum". Tetrahedron Letters 48, nr 7 (luty 2007): 1261–64. http://dx.doi.org/10.1016/j.tetlet.2006.12.038.
Pełny tekst źródłaHabib, Wassim, Mario Masiello, Hala Chahine-Tsouvalakis, Zahraa Al Moussawi, Carine Saab, Salwa Tohmé Tawk, Luca Piemontese i in. "Occurrence and Characterization of Penicillium Species Isolated from Post-Harvest Apples in Lebanon". Toxins 13, nr 10 (16.10.2021): 730. http://dx.doi.org/10.3390/toxins13100730.
Pełny tekst źródłaNÚÑEZ, FÉLIX, CARMEN D. WESTPHAL, ELENA BERMÚDEZ i MIGUEL A. ASENSIO. "Production of Secondary Metabolites by Some Terverticillate Penicillia on Carbohydrate-Rich and Meat Substrates". Journal of Food Protection 70, nr 12 (1.12.2007): 2829–36. http://dx.doi.org/10.4315/0362-028x-70.12.2829.
Pełny tekst źródłaRozprawy doktorskie na temat "Penicillium solitum"
Beaudor, Maxime. "Valorisation en cascade du marc de café via les procédés d'extraction assistée par ultrasons et de fermentation en milieu solide". Electronic Thesis or Diss., Université de Lille (2022-....), 2023. http://www.theses.fr/2023ULILR044.
Pełny tekst źródłaCoffee is one of the most popular beverages. According to the International Coffee Organization, between 2017 and 2022, its production increased by 2.2%, while consumption grew by 7.7%. The sole solid co-product resulting from aqueous extraction to obtain the caffeinated hot beverage is spent coffee grounds. This bio-waste represents approximately 6 million tons annually.The primary objective of this thesis is to define and evaluate a cascade valorization approach for spent coffee grounds, aiming to progressively and efficiently exploit this resource to generate various industrially valuable products. To achieve this goal, two processes were selected. Firstly, solid-liquid eco-extraction, including ultrasound-assisted extraction, was used for the recovery of antioxidant phenolic compounds from spent coffee grounds. Subsequently, in a sequential manner, solid-state fermentation was implemented on the depleted grounds with the assistance of Penicillium solitum to produce a hydrolytic enzyme cocktail.The valorization cascade was applied to a type of spent coffee grounds collected and stored by the Gecco company (SCG-1), sourced from bars and restaurants in the Hauts-de-France region. Fresh marc from the thesis host laboratory (SCG-2) was also investigated to gain a better understanding of the industrial constraints related to storage. The comparison of two extraction methods applied to SCG-1, conventional extraction (CE) and ultrasound-assisted extraction (UAE), revealed the positive influence of ultrasound on the recovery of antioxidant phenolic compounds. UAE enabled the extraction of approximately 30% more total polyphenols (11.8 vs. 9.1 mg GAE/g) and consumed at least 3 times less energy (170 vs. 630 Wh) under optimal extraction conditions (50-50 (v/v) water-ethanol, 40 mL/g, power of 571 W/L for UAE, or temperature of 70°C for CE). The application of these optimized conditions to SCG-2 resulted in a 23% additional antioxidant activity (77.9 vs. 63.5 µmol Trolox/g) in the extract compared to SCG-1.The phenolic compound extract obtained from SCG-2 under optimized UAE conditions showed the presence of chlorogenic acids commonly found in spent coffee grounds, with concentrations of 4.3 mg/g, 5.9 mg/g, and 0.4 mg/g for 3-CQA, 5-CQA, and 3,5-diCQA, respectively. These three compounds were absent in the extract obtained under the same conditions from SCG-1, which exhibited the presence of other antioxidant compounds formed during storage by various colonizing micro-organisms.Following the isolation and identification of around forty filamentous fungi present on SCG-1, Penicillium solitum was selected for optimizing solid-state fermentation (SSF) to produce a hydrolytic enzyme cocktail. The optimized extraction conditions (7 mL/g, 55 minutes) and fermentation conditions (74.1% moisture, 7 days of incubation, and an inoculum of 10^7 spores/g) obtained through modeling allowed for the production of an enzymatic complex with lipase, mannanase, and glucanase activities on SCG-1. Regarding the production of these same enzymes on SCG-2, the optimal fermentation conditions were (75% humidity, 7 days of incubation, and an inoculum of 8.1x10^6 spores/g). The activities calculated under these conditions for both types of spent coffee grounds were 65.3 and 49.5 U/g for lipase activity, 948 and 939 mU/g for mannanase activity, and 295 and 206 mU/g for glucanase activity, respectively, for extracts obtained from fermentations on SCG-1 and SCG-2. Additionally, the optimized extract produced on SCG-1 by Penicillium solitum also exhibited other measured activities, with 56.4 U/g, 626 mU/g, and 856 mU/g, respectively, for protease, xylanase, and pectinase activities