Results 251 to 260 of about 874,180 (293)

New developments in oxidative fermentation

Applied Microbiology and Biotechnology, 2003
Oxidative fermentations have been well established for a long time, especially in vinegar and in L-sorbose production. Recently, information on the enzyme systems involved in these oxidative fermentations has accumulated and new developments are possible based on these findings.
Kazunobu Matsushita, O Adachi, H Toyama
exaly   +3 more sources

New quinoproteins in oxidative fermentation

Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, 2003
Several quinoproteins have been newly indicated in acetic acid bacteria, all of which can be applied to fermentative or enzymatic production of useful materials by means of oxidative fermentation. (1) D-Arabitol dehydrogenase from Gluconobacter suboxydans IFO 3257 was purified from the bacterial membrane and found to be a versatile enzyme for oxidation
O, Adachi, D, Moonmangmee, E, Shinagawa, H, Toyama, M, Yamada, K, Matsushita   +5 more
openaire   +2 more sources

One-tube Oxidation-Fermentation Test

American Journal of Clinical Pathology, 1974
Reactions obtained with Hugh-Leifson's oxidation-fermentation (OF) medium in 10-ml. amounts (one tube), without oil overlay, correlated well with those obtained with the standard OF test (two tubes) and with phenol red broth for the fermentative and the nonfermentative Gram-negative bacilli tested.
J M, Porres, R E, Stanyon
openaire   +2 more sources

d-Hexosaminate production by oxidative fermentation

Applied Microbiology and Biotechnology, 2004
Microbial production of D-hexosaminate was examined by means of oxidative fermentation with acetic acid bacteria. In most strains of acetic acid bacteria, membrane-bound D-glucosamine dehydrogenase (synonymous with an alternative D-glucose dehydrogenase distinct from quinoprotein D-glucose dehydrogenase) oxidized D-hexosamines to the corresponding D ...
D, Moonmangmee, O, Adachi, H, Toyama, K, Matsushita   +3 more
openaire   +2 more sources

Sulphite oxidation in the disc fermenter

Biotechnology Letters, 1980
Sulphite oxidation in the disc fermenter showed an initial peak in the oxygen absorption rate followed eventually by a much lower constant final rate. The reaction was also found not to be diffusion controlled and therefore not suitable for measurement of true physical values of kLa.
G. Artavanis, J. R. Todd
openaire   +1 more source

Use of an Oxidation-Fermentation Medium in the Identification of Yeasts

HSMHA Health Reports, 1972
FOR MANY YEARS, differentiating Candida albicans and Cryptococcus neoformanns from other yeasts has been considered adequate characterization of clinical specimens. It has become increasingly obvious in recent years, however, that other species of yeasts are also implicated in pathological conditions and that a more definitive characterization of ...
C T, Hall, D, Webb, C, Papageorge
openaire   +2 more sources

Correlation of the Yellow Oxidation Ferment with Warburg's Co-ferment

Nature, 1937
THE nature of the yellow oxidation ferment, and of War burg's co-ferment, having been largely elucidated by the work of Warburg, Kuhn, Karrer, and others, it may be of assistance in completing their correlation if attention is directed to the precise nature of the changes in which they participate.
openaire   +1 more source

Stereoisomeric Nature of Oxidation and Fermentation

Nature, 1936
I HAVE investigated with the aid of the Warburg technique the action of optically isomeric nicotines upon alcoholic (Torula utilis, Saccharomyces exiguus) and lactic (Bacterium Delbrucki) fermentations of glucose dissolved in the external solution; upon oxidation of exogeneous glucose by T. utilis, S.
openaire   +1 more source