Results 61 to 70 of about 1,020 (156)
NEW STRAIN PRODUCERS OF BIOBUTANOL. III. METHODS OF INCREASED BUTANOL ACCUMULATION FROM BIOMASS OF SWITCHGRASS Panicum virgatum L. [PDF]
Biotechnologia Acta, 2015 The aim of this work was to enlarge accumulation of butanol from switchgrass Panicum virgatum L. biomass using strains-producers obtained from grounds and silts of Kyiv lakes. The objects of the study were strains of C.
Tigunova O. O., Shulga S.M.
doaj +1 more source
Mechanisms of Clostridium tyrobutyricum removal through natural creaming of milk: A microscopy study [PDF]
Journal of Dairy Science, 2015 Clostridium tyrobutyricum is the main spoilage agent of late blowing defect (LBD) in Grana Padano and Parmigiano-Reggiano cheeses; LBD is characterized by openings and holes and is sometimes accompanied by cracks and an undesirable flavor. Even a very few spores remaining in the cheese curd may cause LBD; thus, it is essential to eradicate them during ...
P. D’Incecco +4 more
openaire +3 more sources
High‐Quality Genomic DNA Extraction Protocol for Bacillus and Clostridium Species
Current Protocols, Volume 4, Issue 10, October 2024.Abstract High‐quality DNA with sufficient yield is the goal of DNA extraction protocols. We present an optimized, cost‐effective method for extracting next‐generation sequencing (NGS)‐quality genomic DNA from Bacillus and Clostridium species using the chloroform‐isoamyl approach.
Yohannes Beyene Mekonnen +2 more
wiley +1 more source
Membrane Filtration of Milk for Counting Spores of Clostridium tyrobutyricum
Journal of Dairy Science, 1984 Abstract Estimation of Clostridium tyrobutyricum spores in milk by most probable number, after anaerobic incubation in a liquid medium, is not rapid, sensitive, nor reproducible. Membrane filtration appears to be the only technique able to concentrate microorganisms in milk sufficiently for detection of Clostridium tyrobutyricum spores at the ...
Claude M. Bourgeois +3 more
openaire +1 more source
Frontiers in Energy Research, 2020 Microbial conversion of lignocellulosic substrates to fuel and platform chemical intermediates offers a sustainable route to establish a viable bioeconomy.
Jeffrey G. Linger +3 more
doaj +1 more source
International Journal of Food Science &Technology, Volume 59, Issue 8, Page 5642-5650, August 2024.Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) was effective as protective cultures (LAB) to control Cl. sporogenes in Turkish white cheese samples. Summary This study investigated the inhibition of Clostridium species, isolated from cheeses with late‐blowing defects, by lactic acid bacteria (LAB).
Fatma Nur Demirbaş +2 more
wiley +1 more source
Frontiers in MicrobiologyIntroductionSweet sorghum juice is a typical production feedstock for natural, eco-friendly sweeteners and beverages. Clostridium tyrobutyricum is one of the widely used microorganisms in the food industry, and its principal product, bio-butyric acid is ...
Mei-Han Liu +30 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 4, July 2024.Abstract The modern food industry is undergoing a rapid change with the trend of production of plant‐based food products that are more sustainable and have less impact on nature. Plant‐based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a ...
Erenay Erem, Meral Kilic‐Akyilmaz
wiley +1 more source
EFSA Journal, Volume 22, Issue 7, July 2024.Abstract The qualified presumption of safety (QPS) process was developed to provide a safety assessment approach for microorganisms intended for use in food or feed chains. In the period covered by this statement, no new information was found that would change the status of previously recommended QPS TUs. The TUs in the QPS list were updated based on a
EFSA Panel on Biological Hazards (BIOHAZ) +27 more
wiley +1 more source
Microbial cell factory for butyl butyrate production: Knowledges and perspectives
Microbial Biotechnology, Volume 17, Issue 6, June 2024.Butyl butyrate is a C8 short‐chain fatty acid ester with a fruity aroma, which has broad prospects in the food and chemical industries. This opinion highlights the recent development in the use of lipases and alcohol acyltransferases (AATs) for butyl butyrate production in microbial fermentation, as well as future perspectives.
Xiaolong Guo +4 more
wiley +1 more source