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  • 1
    Electronic Resource
    Electronic Resource
    Phoma terrestre sp. nov. from an indian soil (1966)
    Springer
    Mycopathologia 29 (1966), S. 85-86 
    Details
    ISSN: 1573-0832
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02055061
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    The effect of ethanol on cell wall antigens ofSaccharomyces cerevisiae and specific isolation of high ethanol producing strains of this yeast, making use of a serological technique (1990)
    Springer
    Antonie van Leeuwenhoek 58 (1990), S. 57-66 
    Details
    ISSN: 1572-9699
    Keywords: Saccharomyces cell wall antigens ; isolation ofSaccharomyces cerevisiae ; serological isolation ofS. cerevisiae ; ethanol induced cell wall antigen variation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Generally, natural isolates of high ethanol producingSaccharomyces cerevisiae obtained by screening are used in alcoholic industries. The methods involved in their isolation and identification are elaborate. Antigenic analysis using antibodies raised against wholeSaccharomyces cells indicated species specificity of cell wall surface thermostable antigens. By affinity purification, the specific antibodies could be obtained and used for specific isolation ofS. cerevisiae. Antigenic studies using antibodies raised against isolated cell walls of fermentatively grownS. cerevisiae indicated the occurrence of thermolabile antigens common toSaccharomyces species. Higher concentrations of these antigens could be detected in thoseS. cerevisiae that had the ability for high ethanol production. The concentrations of these cell wall common antigens increased with increasing culture age and ethanol accumulation in culture broths. In younger yeast cells, the concentration could be increased by growing the cells in a medium containing added ethanol. Using dilutions of cross absorbed antibody specific for common antigens and Ouchterlony test, high ethanol producingS. cerevisiae could be identified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02388080
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Production of fungal rennet byMucor miehei using solid state fermentation (1990)
    Springer
    Applied microbiology and biotechnology 32 (1990), S. 409-413 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Investigations have been carried out on the production of fungal rennet using a thermophilic strain ofMucor miehei under solid state fermentation conditions. A high milk clotting enzyme activity (58000 Soxhlet units/g) was achieved when optimum conditions were used. Further, a high ratio of 6.6:1 between milk clotting and proteolytic activities for this enzyme was obtained. Cheese prepared using this enzyme was also found to be acceptable in organoleptic quality. Large scale production of the enzyme in trays using the optimum conditions gave milk-clotting enzyme activities comparable to those in flask experiments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00903774
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Influence of trace elements on biogas production from mango processing waste in 1.5 m3 KVIC digesters (1991)
    Springer
    Biotechnology letters 13 (1991), S. 461-464 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The influence of trace elements (Co2+, Ni2+ and Fe3+) in varying concentrations and combination, was studied in 1.5 m3 Khadi & Village Industries Commission (KVIC) digesters for biogas generation from mangopeel. Addition of these trace metals enhanced the biogas yield and methane content moderately, the maximum being with the iron fed digester. The digesters were always found to be stable without much variation in total volatile fatty acids (VFA), pH, total alkalinity and other parameters. A methane content of 62% and biogas yield of 0.49 m3/kg VS added was obtained with 4000 mg/L FeCl3 supplemented mangopeel fed digester as compared to control having biogas yield of 0.22 m3/kg VS added with a methane content of about 48–50%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01031002
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Stability of lyophobic colloids (1963)
    Springer
    Colloid & polymer science 190 (1963), S. 49-52 
    Details
    ISSN: 1435-1536
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract Coagulation has been considered to be a rate process similar to a chemical reaction and the values of the energy of activationE and the steric factorp has been calculated for the process of coagulation in the mixture of varying amount of dioxan and water along with the potassium chloride used as a coagulating electrolyte. It has been observed that with the lowering of dielectric constant of the dispersive medium the values ofE andp have a tendency to decrease, this is also the case when the greater quantities of coagulating electrolyte are used. It has been concluded thatE is related with the surface properties and is the guiding factor for the stability of lyophobic sol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01499825
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Flavour profile of idli batter prepared from defined microbial starter cultures (2000)
    Springer
    World journal of microbiology and biotechnology 16 (2000), S. 687-690 
    Details
    ISSN: 1573-0972
    Keywords: Candida versatilis ; fermented food ; flavour profile ; idli batter ; microbial starters ; Pediococcus pentosaceus
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Idli is a traditional cereal/legume-based naturally fermented steamed product with a soft and spongy texture which is highly popular and widely consumed as a snack food item in India. The predominant fermentation microflora comprises lactic acid bacteria and yeasts and causes an improvement in the nutritional, textural and flavour characteristics of the final product. The flavour profile of idli batter prepared with initial levels of 2 × 104 c.f.u. g−1 of Candida versatilis CFR 505 and 2 × 101 c.f.u. g−1 of Pediococcus pentosaceus CFR 2123 in 500 g idli batter, packed in polyester polylaminate pouches and stored at 30 ± 2 °C was periodically analysed by GC-MS. The desirable flavour compounds such as ketones, diols and acids were found to be present upto 8 days of storage, whereas undesirable flavours like sulphurous and oxazolidone compounds, ethanone and thiazole appeared in the batter subsequent to 6 days of storage. The sensory attributes of idlis (final product) prepared from the stored batter related well to the determined flavour profile. The present study appeared to indicate that the flavour profile of traditional fermented foods can be a reliable qualitative and quantitative parameter for objective assessment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008939807778
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    Paper (German National Licenses)
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