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Bibliografias temáticas / Bacillus mesentericus

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Literatura científica selecionada sobre o tema "Bacillus mesentericus"

Autor: Grafiati

Publicado: 25 de julho de 2024

Última modificação: 31 de julho de 2024

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Artigos de revistas sobre o assunto "Bacillus mesentericus"

1

Genov, Nicolay, e Giulio Jori. "CONFORMATIONAL STUDIES ON ALKALINE PROTEASE FROM Bacillus Mesentericus". International Journal of Peptide and Protein Research 5, n.º 3 (12 de janeiro de 2009): 127–33. http://dx.doi.org/10.1111/j.1399-3011.1973.tb02328.x.

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Mesrob, B. K., St P. Stoeva e R. A. Vassileva. "PURIFICATION OF MILK-CLOTTING PROTEASE FROM BACILLUS MESENTERICUS STRAIN 76". International Journal of Peptide and Protein Research 11, n.º 5 (12 de janeiro de 2009): 340–44. http://dx.doi.org/10.1111/j.1399-3011.1978.tb02858.x.

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3

Shkolnikova, Marina, Elena Averyanova, Evgeny Rozhnov e Evgeny Batashov. "Antibacterial Activity Research of Sea Buckthorn Meal Flavonoids". Food Industry 5, n.º 3 (21 de setembro de 2020): 61–69. http://dx.doi.org/10.29141/2500-1922-2020-5-3-7.

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The article presents the study results of the antibacterial activity of rutin and quercetin, as well as flavonoids sum extract obtained from the fat-free common sea buckthorn meal (Hippophae rhamnoides L.), in comparison with the state standard sample (SSS) of rutin. According to one of the strategies for effectiveness and therapeutic potential evaluating of biologically active substances (BAS), a man studied the physicochemical parameters of fat-free sea buckthorn meal and the component composition of the flavonoid complex isolated from it. Inhibition of test microorganism cultures by the studied flavonoids showed that quercetin detected the maximum antibacterial activity against B. subtilis and B. mesentericus: the zones diameter of microbial growth suppression exceeds the lysis zones diameter of the SSS rutin comparison sample – 20.0 ± 0.1 mm and 16.0 ± 0.1 mm, respectively, whereas in SSS rutin – 1.0 ± 0.1 mm and 10.0 ± 0.1 mm. The researchers determined the quercetin influence on changes in morphological characteristics of B. subtilis and B. mesentericus by comparing micro-preparations, samples of which were taken from the area of bacterial growth after treatment with quercetin. Thus, the cells of the hay bacillus noticeably decreased in size, and the cells of the potato bacillus changed shape – from stringformed to coccoid-formed, indicating the cells forwardness to a quiescent state, which is a way of survival in the adverse conditions caused by quercetin treatment. To quantify the antibacterial effect of flavonoids, a man developed the inhibition coefficient (Ki) of microbial growth; its maximum value in the quercetin sample is 1900.0% for B. subtilis and 60.0 % for B. mesentericus, which allows to consider this sea buckthorn meal flavanol as a promising micro-ingredient for food bioconservation.

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Stoeva, Stanka, Traute Kleinschmidt, Bohos Mesrob e Gerhard Braunitzer. "Primary structure of a zinc protease from Bacillus mesentericus strain 76". Biochemistry 29, n.º 2 (16 de janeiro de 1990): 527–34. http://dx.doi.org/10.1021/bi00454a029.

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Антонова, Tamapa, Т. Антонова e T. Antonova. "Влияние аминокислот на биосинтез М-вариантом Bacillus mesentericus протеолити-ческого ферментного". Biotechnology & Bioindustry 3, n.º 6 (março de 1988): 35–39. http://dx.doi.org/10.1080/13102818.1988.10877411.

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Zavorokhina, Natalia, Natalya Pankratyeva e Ekaterina Kryukova. "Express Method for Colorimetric Determination of Wheat Flour Contamination with Bac. Subtilis Spores". Food Industry 5, n.º 4 (25 de dezembro de 2020): 11–17. http://dx.doi.org/10.29141/2500-1922-2020-5-4-2.

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The causative agents of potato disease are spore-forming bacteria belonging to the subspecies Bacillus subtilis ssp. mesentericus (potato bacillus), common in nature (soil, air, plants). The causative agent of potato bread disease (Bacillus subtilis ssp. mesentericus) develops in the wheat bread crumb. The affected bread loses its natural taste and aroma first, then a peculiar sweet smell appears. The crumb becomes sticky, while breaking there are mucous, stretching threads. The crumb color changes: yellow-brown and pinkish-dirty spots. When the disease develops, the bread turns into a dark layered mass with a sharp specific smell and unpleasant taste. To prevent potato bread disease (PBD), it is necessary to control raw materials and finished products in order to detect their microbiological contamination. To determine the presence of bacteria that causes potato bread disease, a man can use different methods, which are usually divided into four groups: 1) bacteriological; 2) technological; 3) biochemical and 4) physical. In all four groups of methods, there is no single method for analyzing the PBD pathogens detection, that would be easily reproduced in any laboratory and would have the correctness of evaluating the results obtained. The workers of the Food Technology Department of the Ural State University of Economics have developed an express method for colorimetric determination of wheat flour contamination with Bac. Subtilis spores based on the erythrodextrins content in it, which give a red-brown staining when interacting with an iodine solution. The advantages of the improved method for determining PBD are: a) speed and expressiveness; b) the possibility of both qualitative and quantitative determination of Bac. Subtilis in flour in order to predict the PBD occurrence in wheat flour bread.

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BOSTUBAEVA, Makpal B., Ainash P. NAUANOVA e Rıdvan KIZILKAYA. "Influence of inoculating microbes on municipal sewage sludge composting". EURASIAN JOURNAL OF SOIL SCIENCE (EJSS) 11, n.º 4 (1 de outubro de 2022): 295–302. http://dx.doi.org/10.18393/ejss.1114772.

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The influence of Ilkompost and Micromix bacterial consortium inoculation during sewage sludge (SS) with wheat straw (WS) composting was assessed. The eﬀect of inoculation on compost quality parameters such as pH, temperature, nutrient contents and C/N, bacterial and fungal population were determined. Compared to the control treatment, the temperature of piles and population of microorganism increased after inoculated bacterial consortiums at the beginning of compost. But, WS addition did not effect on compost quality parameters and microbial population. Fungal and bacterial population, the peak temperature, or heating rate, of Micromix bacterial consortium based on Streptomyces pratensis, Bacillus mesentericus, Azotobacter chroococcum inoculated treatments was clearly higher than that of Ilkompost bacterial consortium based on Pediococcus pentosaceus, Streptomyces sindenensis, Bacillus megaterium inoculated treatments

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8

STOEVA, STANKA. "Modification of a zinc proteinase from Bacillus mesentericus strain 76 by diethylpyrocarbonate". International Journal of Peptide and Protein Research 37, n.º 4 (12 de janeiro de 2009): 325–30. http://dx.doi.org/10.1111/j.1399-3011.1991.tb00746.x.

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9

MESROB, B. K., e R. A. VASSILEVA. "PREPARATION AND SOME CHEMICAL CHARACTERISTICS OF MILK-CLOTTING PROTEASE FROM BACILLUS MESENTERICUS 76". International Journal of Peptide and Protein Research 17, n.º 1 (12 de janeiro de 2009): 89–92. http://dx.doi.org/10.1111/j.1399-3011.1981.tb01971.x.

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10

Dobreva, E., T. Antonova e P. Veltscheva. "Einwirkung des immobilisierten Pr�parates ?Sirenin? aus Bacillus mesentericus auf Milch als Substrat". Acta Biotechnologica 8, n.º 4 (1988): 331–34. http://dx.doi.org/10.1002/abio.370080407.

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Mais fontes

Capítulos de livros sobre o assunto "Bacillus mesentericus"

1

Dobreva, E., T. Antonova e 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.

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"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.

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Trabalhos de conferências sobre o assunto "Bacillus mesentericus"

1

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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Composting is one of the ecological methods of processing biodegradable waste via its transforming into a non-polluting product called compost, with high nutritional value for plants, which can be used for improving the physical and chemical properties of soils. Composting can be used in parallel or instead of the incineration and controlled storage techniques. The advantages of this method include: reduction of the waste volume, turning the waste into a product which is useful for the Republic of Moldova – compost for agriculture, horticulture and gardening. Microorganisms (bacteria and fungi) have the leading role in the process of composting biodegradable waste. The involved bacteria and fungi can be classified into mesophiles and thermophiles. The mesophilic microorganisms (those that grow best at temperatures between 25-450C) are dominant in the composting mass in the initial phase of the process when temperatures are relatively low. They use available oxygen to convert carbon from compostable materials into energy, thus producing CO2, H2O and heat as a result of metabolic processes. When the temperature approaches 450C, the mesophilic microorganisms die or become inactive, waiting for the preferable conditions. The thermophilic microorganisms are active at temperatures between 45-700C, when they rapidly multiply replacing the mesophiles in most sections of the compost pile. They usually appear after 5-10 days of composting and generate a much higher heat than the mesophylls. The temperatures reached with their help are high enough to inactivate most pathogens and weed seeds. The thermophilic bacteria continue to break down materials as long as there are nutrients and energy sources. When these sources diminish, the thermophiles die and the temperature in the piles begins to decrease. At this point, the mesophilic bacteria resume their activity in the decomposition process until all available sources of nutrients and energy are exhausted. Bacteria are the first to colonize the compost pile and they break down primary proteins and carbohydrates faster than the other types of organisms. Among them there are Bacillus mesentericus, Bacillus vulgatus, Bactehum vulgarae, Bacterium fluorescens, Micrococcus sulfureus, Micrococcus luteus, Streptococcus yogenes etc., nitrifying bacteria, myxobacteria and pathogenic bacteria. The bacterium Pseudomonas aeruginosa is the most common microorganism in the composting process. Fungi have an important role in composting too, but only when the pile starts to dry, because they can survive the environments with low humidity more easily than bacteria. Some types of fungi may require a smaller amount of nitrogen compared to bacteria, being thus able to break down cellulosic materials that bacteria cannot break down. Among the important fungal species, a lot of attention was given to the ones belonging to the genera Aspergillus. Among other important species are: Mucor, Chaetocladium, Thamnidium, Microacus, Absidia, Helicostylum, Chaetomium, Circinella, Motierella etc. The factors that influence the composting process must be kept under control, namely: the composition of the residues, the moisture content of the waste, the oxygen concentration, the temperature. Among the auxiliary factors that influence the composting process, we can mention the homogeneity of the mixture; waste granulation; the way of placing the ground waste in piles or in fermentation containers. The composting can be effectively used for neutralization of household waste, since it is much cheaper than storage in controlled ecological deposits or incineration. More than that, the use of composts in the agriculture can cause a 15% yield increase.

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