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  • 1
    Electronic Resource
    Electronic Resource
    Disintegration of yeast cells by pressurized carbon dioxide (1991)
    s.l. : American Chemical Society
    Biotechnology progress 7 (1991), S. 201-204 
    Details
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/bp00009a001
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  • 2
    Electronic Resource
    Electronic Resource
    An improved method for disruption of microbial cells with pressurized carbon dioxide (1992)
    s.l. : American Chemical Society
    Biotechnology progress 8 (1992), S. 165-166 
    Details
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/bp00014a012
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Inactivation of Saccharomyces cerevisiae by supercritical and subcritical carbon dioxide (1992)
    s.l. : American Chemical Society
    Biotechnology progress 8 (1992), S. 458-461 
    Details
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/bp00017a013
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    INHIBITION of the BROWNING REACTION BY MALTO-DEXTRIN IN FRESHLY GROUND APPLES (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 16 (1993), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Malto-dextrin (DE 10) was able to inhibit the browning reaction in fresh ground apples. the presence of sucrose decreased the inhibitory effect of malto-dextrin. Glucose did not show the inhibitory effect at all. the inhibitory mechanism may involve an unidentified enzymatic reaction(s), which maintains the redox potential at about 320 mv. Potassium ions increased the inhibitory effect of malto-dextrin on the browning reaction, indicating that pyruvate kinase may be involved in this mechanism.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1993.tb00219.x
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  • 5
    Electronic Resource
    Electronic Resource
    Antimicrobial Effect of Pressurized Carbon Dioxide on Listeria monocytogenes (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Listeria monocytogenes was inactivated by carbon dioxide at 35 and 45°C under pressures of 70.3 and 210.9 μg/cm2. Inactivation rates were sensitive to temperature and pressure. Other factors such as pH, moisture content, and environmental conditions of cell growth also influenced the effectiveness of CO2 treatment. Bacteria were more difficult to inactivate when they were suspended in the medium with fat or oil, which may have protected the cells from penetration by CO2. Fat in growth medium where Listeria monocytogenes cells were inoculated apparantly increased their resistance. Several methods may be useful for increasing inactivation rates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb05587.x
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  • 6
    Electronic Resource
    Electronic Resource
    Fermentation of Sugarcane Bagasse Hemicellulose Hydrolysate to Xylitol by a Hydrolysate-Acclimatized Yeast (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The yeast strain, Candida sp B-22, which has an increased tolerance to untreated neutralized sugarcane bagasse hemicellulose hydrolysate has been isolated by a continuous adaptation-selection technique which allows yeasts to overcome the inhibitory effect of extraneous chemicals in hydrolysate. With this yeast, xylitol is produced from untreated full-strength hydrolysate in a yield of over 85% of the theoretical value. A final xylitol concentration of 94.74 g/L was obtained from 105.35 g/L D-xylose in hemicellulose hydrolysate after 96 hr of incubation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13315.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of inoculum on yeast cell aggregation (1986)
    Springer
    Applied microbiology and biotechnology 25 (1986), S. 232-237 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Saccharomyces uvarum, Kluyveromyces marxianus, Saccharomyces cerevisiae, and Candida sp. were induced to form cell aggregates in a column. The conditions for this induction were high cell density and slow flow rate; with K. marxianus and Candida sp., the presence of ethanol in the growth medium was also required. When these aggregated cells were inoculated into a fresh growth medium, the ability of the progeny cells to aggregate depended on the state of the inoculum. If the aggregates were not disrupted, the progeny cells remained as aggregates, and if the aggregates were dispersed by vortexing before inoculation, the progeny cells because a free cell suspension.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00253655
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  • 8
    Electronic Resource
    Electronic Resource
    Metabolism of d-xylose in Schizosaccharomyces pombe cloned with a xylose isomerase gene (1989)
    Springer
    Applied microbiology and biotechnology 31 (1989), S. 524-528 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The Escherichia coli xylose isomerase gene was transformed into Schizosaccharomyces pombe for direct d-xylose utilization. In order to understand d-xylose metabolism and determine the limiting factors on d-xylose utilization by the transformed yeast, d-xylose transport, xylose isomerization, and xylulose phosphorylation were investigated. The results indicated that low activity of xylose isomerization in the cloned yeast was the limiting step for d-xylose fermentation. An in vitro study showed that yeast proteases decreased xylose isomerase activity. Xylitol, a by-product of d-xylose fermentation, had no effect on the activity of xylose isomerase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00270788
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  • 9
    Electronic Resource
    Electronic Resource
    Production, separation and purification of yeast invertase as a by-product of continuous ethanol fermentation (1991)
    Springer
    Applied microbiology and biotechnology 36 (1991), S. 44-47 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A strain of Saccharomyces uvarum produced extracellular invertase in a chemostat reactor using a medium containing corn steep liquor and sugars. The production of yeast invertase increased with increase in corn steep liquor concentration. The production rate of invertase was maximal at a dilution rate of 0.75 h−1. The production rate of invertase was found to be affected by the type of sugar substrate and fermentation temperature. The invertase in the crude broth could be purified by one-step DEAE chromatography. An 84% enzyme recovery with ninefold purification and 30-fold concentration could be achieved using this simple isolation procedure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00164697
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  • 10
    Electronic Resource
    Electronic Resource
    Integration and expression of theEscherichia coli xylose isomerase gene inSchizosaccharomyces pombe (1989)
    Springer
    Journal of industrial microbiology and biotechnology 4 (1989), S. 409-417 
    Details
    ISSN: 1476-5535
    Keywords: Schizosaccharomyces pombe ; Xylose isomerase gene ; Xylose fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The xyclose isomerase gene inEscherichia coli was cloned complementarily into a Leu2-negativeSchizosaccharomyces pombe mutant (ATCC 38399). The subsequent integration of the plasmid into the chromosomal DNA of the host yeast was verified by using the dot blot and southern blot techniques. The expressed xylose isomerase showed activity on a nondenaturing polyacrylamide gel. The expression of xylose isomerase gene was influenced by the concentration of nutrients in the fermentation broth. The yeast possessed a xylose isomerase activity of 20 nmol/min/mg by growing in an enriched medium containing yeast extract-malt extract-peptone (YMP) andd-xylose. The conversion ofd-xylose tod-xylulose catalyzed by xylose isomerase in the transformed yeast cells makes it possible to fermentd-xylose with ethanol as a major product. When the fermentation broth contained YMP and 5% (w/v)d-xylose, the maximal ethanol yield and productivity reached 0.42 g/g and 0.19 g/l/h, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569636
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