Optimization of Chlorella SP. Flour Fortification in the Processing of Nata [PDF]
, 2017 This research aimed to study the effect of Chlorella sp.different weight and to find out the optimum weigth of Chlorella sp. flour fortified into the nata. The method used was experimental, that was fortification of Chlorella sp.
Sumarto, S. (Sumarto) +2 more
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PRODUKSI SELULOSA BAKTERIAL DARI AIR BUAH KELAPA DALAM BERBAGAI KONSENTRASI SUKROSA DAN UREA (Production Of Bacterial Cellulose From Coconut Fruit Water In The Varies Of Sucrose And Urea Concentration) [PDF]
, 2013 di industri kertas dan tekstil. Penggunaan tanaman hutan untuk produksi serat selulosa secara kontinyu mengakibatkan dampak negatif pada lingkungan. Limbah air buah kelapa dapat dimetabolisme oleh bakteri anggota Genus Gluconacetobacter (Acetobacter ...
Ardyati, Tri +4 more
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Identification and nucleotide sequences of mxaA, mxaC, mxaK, mxaL, and mxaD genes from Methylobacterium extorquens AM1 [PDF]
, 1995 The DNA sequence for a 4.4-kb HindIII-XhoI Methylobacterium extorquens AM1 DNA fragment that is known to contain three genes (mxaAKL) involved in incorporation of calcium into methanol dehydrogenase (I. W. Richardson and C. Anthony, Biochem. J.
Kim, Young M. +3 more
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THE INFLUENCE OF CULTURE MEDIA ON ACETIC FERMENTATION WITH SELECTED Acetobacter STRAINS
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2012 We have systematically followed the efficiency of acetic fermentation, by cultivating 14 Acetobacter strains (previously isolated and identified), within a medium obtain out of ethanol and acetic acid, in various proportions, and utilizing corn extract ...
MARIA CRISTIANA GARNAI
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Binding of soluble glycoproteins from sugarcane juice to cells of Acetobacter diazotrophicus [PDF]
, 2010 Sugarcane produces two different pools of glycoproteins containing a heterofructan as glycidic moiety, tentatively defined as high-molecular mass (HMMG) and mid-molecular mass (MMMG) glycoproteins.
Carlos Vicente +3 more
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Pengaruh Pemberian Ph Substrat Terhadap Kadar Serat, Vitamin C, Dan Tingkat Penerimaan Nata De Cashew (Anacardium Occidentale L.) [PDF]
, 2013 Latar Belakang: Buah semu jambu mete tinggi vitamin C namun jarang dikonsumsi karena rasanya sepat. Buah tersebut ingin dimanfaatkan menjadi suatu produk makanan yang disukai. Salah satu pemanfaatan jambu mete adalah nata.
Rahayuni, A. (Arintina) +1 more
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Potensi Kulit Nanas Sebagai Substrat dalam Pembuatan Nata De Pina
JRST: Jurnal Riset Sains dan Teknologi, 2017 ABSTRAK Nata adalah makanan fungsional yang mempunyai efek menyehatkan apabila dikonsumsi karena mengandung fiber. Nata yang berasal dari buah nanas kita kenal sebagai nata de pina yang dihasilkan dari aktifitas bakteri Acetobacter xylinum.
Alwani Hamad +3 more
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Fish powder as a low-cost component in media for producing bacterial cellulose [PDF]
, 2012 Some bacteria can produce extracellular bacterial cellulose (BC). This polysaccharide is chemically identical to cellulose produced by plants but has no associated lignin and hemicelluloses. The unique mechanical properties, chemical stability and purity
Adnan, Azila Binti +3 more
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Microbial Cellulose: Fermentative Production and Applications
Food Technology and Biotechnology, 2009 Bacterial cellulose, an exopolysaccharide produced by some bacteria, has unique structural and mechanical properties and is highly pure as compared to plant cellulose.
Prashant R. Chawla +3 more
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