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Wplyw dodatkow stabilizujacych kinetyke inaktywacji cieplnej alfa-amylazy z Aspergillus oryzae

100%

Samborska K.

Żywność Nauka Technologia Jakość

|

2006

|

tom 13

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nr 4

32-38

2

Extraction of milk-clotting enzyme produced by solid state fermentation of Aspergillus oryzae

100%

Shata H. M. A.

Polish Journal of Microbiology

|

2005

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tom 54

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nr 3

Studies on the extraction of milk-clotting enzyme after solid-state fermentation (SSF) of wheat bran by a local strain of Aspergillus oryzae LSI were done. The extraction of the enzyme was found to be depended on different parameters like nature of extractant, soaking time, temperature etc. From different inorganic and organic extractants, calcium chloride (0.05%) and glycerol (40%) were found to be the best solvents for leaching out milk-clotting enzyme. The optimum volume of calcium chloride was 5 ml/g biomass. An extraction time of 180 min. at 30°C and 100 rpm was sufficient to extract out nearly 28% of the enzyme (2666.7 U/g biomass). Most of the enzyme (about 98.71%) was recovered in four repeated extractions.

3

Znaczenie probiotykow w zywieniu zwierzat

80%

Wojdat E., Kwiatek K.

Pasze Przemysłowe

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2003

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tom 12

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nr 04

2-6

4

Comparison of the hydrolytic and transgalactosilation properties exhibited by beta-galactosidase of different origin

80%

Kowalewska-Piontas J., Bednarski W., Bielecka M.

Polish Journal of Natural Sciences

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2002

|

tom 11

5

Bioactive phenolic compounds of soybean (Glycine max cv. Merit): modifications by different microbiological fermentations

71%

Duenas M., Hernandez T., Robredo S., Lamparski G., Estrella I., Munoz R.

Polish Journal of Food and Nutrition Sciences

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2012

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tom 62

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nr 4

In this work, the effect of solid-substrate fermentation with Aspergillus oryzae, Rhizopus oryzae and Bacillus subtilis of soybean seeds on bioactive phenolic compounds was studied. Among the analysed sample extracts several phenolic compounds, hydroxybenzoics, hydroxycinnamics and fl avonoids, such as fl avonols, fl avanones, isofl avones were identifi ed by HPLC-DAD-ESI/MS. The results obtained indicate that fermentation process carried out in seeds inoculated with different microorganisms produced signifi cant changes in fl avonoids and phenolic acids contents. A signifi cant increase in the content of phenolic acids was observed in the samples fermented with the different microorganisms with respect to soybean without fermentation and fermented naturally. Fermentation process produced also important changes in fl avonoids compounds, with a signifi cant formation in isofl avone aglycone contents such as daidzein, glycitein and genistein as a consequence of glucosidase activity of microorganism in this process, showing signifi cant differences (p<0.05) with respect to control. Therefore, this process was shown to be a good way to increase the phenolic content of soybean, which could confer health-promoting effects.

6

Zastosowanie biotechnologii w produkcji papieru

71%

Joyce T. W.

Przegląd Papierniczy

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1992

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tom 48

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nr 09

289

7

Wystepowanie,charakterystyka i zastosowanie enzymu Beta-D-galaktozydazy

61%

Kowalewska-Piontas J.

Przegląd Mleczarski

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1993

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nr 08

197-200

Ograniczanie wyników

1 Pasze Przemysłowe

1 Polish Journal of Food and Nutrition Sciences

1 Polish Journal of Microbiology

1 Polish Journal of Natural Sciences

1 Przegląd Mleczarski

1 Przegląd Papierniczy

1 Żywność Nauka Technologia Jakość

2 Kowalewska-Piontas J.

1 Bednarski W.

1 Bielecka M.

1 Duenas M.

1 Estrella I.

1 Hernandez T.

1 Joyce T. W.

1 Kwiatek K.

1 Lamparski G.

1 Munoz R.

1 Robredo S.

1 Samborska K.

1 Shata H. M. A.

1 Wojdat E.

1 2012

1 2006

1 2005

1 2003

1 2002

1 1993