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  • 1
    Electronic Resource
    Electronic Resource
    Bacteriolytic Principles of Myxococcus fulvus (1962)
    [s.l.] : Nature Publishing Group
    Nature 196 (1962), S. 1335-1336 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] This communication deals with some observations made on Myxococcus fulvus which may throw some light on the mode of action of the lysis of bacteria by myxobacteria. Singh, Oetker, Kiihlwein et aZ.3'5'6 have described the lytic activities of myxobacteria. Most of their work was concerned with the ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/1961335a0
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  • 2
    Electronic Resource
    Electronic Resource
    Utilization of a natural β-carotene stereoisomers mixture from the fungus Phycomyces blakesleeanus as a source of vitamin A and β-carotene in rats' diet
    Amsterdam : Elsevier
    Journal of Nutritional Biochemistry 3 (1992), S. 415-420 
    Details
    ISSN: 0955-2863
    Keywords: Dunaliella bardawil ; Phycomyces blakesleeanus ; β-carotene stereoisomers
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0955-2863(92)90016-C
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  • 3
    Electronic Resource
    Electronic Resource
    Some observations on the carotenogenesis in the yeast Rhodotorula mucilaginosa
    Amsterdam : Elsevier
    Phytochemistry 7 (1968), S. 765-768 
    Details
    ISSN: 0031-9422
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/S0031-9422(00)84829-3
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  • 4
    Electronic Resource
    Electronic Resource
    A comparative study of the lipid composition of yeasts with different fermentative capacities (1987)
    Springer
    Applied microbiology and biotechnology 26 (1987), S. 49-54 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The lipid composition of a classical yeast and a poor fermenter, at low and high sugar concentrations, was compared. Polyunsaturated fatty acids (18:2, 18:3) were found in the osmotolerant weak fermenter, Saccharomyces mellis, their content decreasing with an increase of glucose levels, while the highly fermenting yeast S. cerevisiae had no polyunsaturated fatty acids at all sugar concentrations examined. Also total unsaturation of fatty acids (Δ mol−1) was significantly higher with S. mellis. The sterol content varied considerably, being higher with the highly fermenting yeasts and low with S. mellis and the film yeast Pichia sp. The ratio of free sterols/phospholipids was high in S. cerevisiae (1:7) and low in S. mellis (1:177). Hybrid yeasts (S. cerevisiaexS. mellis) which were the best fermenting organisms in our study, also showed a high ratio of free sterols/phospholipids (1:6–1:8). A correlation between the fermentative capacity of yeasts and the fluidity of their membranes is suggested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00282148
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  • 5
    Electronic Resource
    Electronic Resource
    Ethanol formation by hybrid yeasts (1986)
    Springer
    Applied microbiology and biotechnology 23 (1986), S. 198-202 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Fusion products between Saccharomyces cerevisiae and Saccharomyces mellis were examined for their fermentative capacity. While there was little difference in the fermentation rate between S. cerevisiae (industrial strain) and the hybrids at low sugar concentrations (4% glucose), at 35% the hybrid strains were far superior (13.6% w.w. vs. 9.0% w.w.). Data on the accumulation of intracellular ethanol seem to indicate that the high fermentation efficiency of the hybrid strains may be due, in addition to their osmotolerance, also to their improved ability to excrete ethanol from their cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00261913
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  • 6
    Electronic Resource
    Electronic Resource
    Interspecific protoplast fusion of Saccharomyces cerevisiae and Saccharomyces mellis (1983)
    Springer
    Applied microbiology and biotechnology 18 (1983), S. 320-322 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Protoplasts of auxotrophic mutants of the highly fermentative Saccharomyces cerevisiae and the osmotolerant S. mellis were fused. The frequency of appearance of prototrophic hybrids was 0.75–1.6 per 105 protoplasts. Biochemical analysis of the stable hybrids revealed the characteristics of both parents in about 50% of the recombinants. Fermentation at high glucose concentrations by some of the hybrids was considerably improved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00500499
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  • 7
    Electronic Resource
    Electronic Resource
    Alcoholic fermentation by immobilized yeast at high sugar concentrations (1981)
    Springer
    Applied microbiology and biotechnology 13 (1981), S. 133-140 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Glucose fermentation bySaccharomyces cerevisiae immobilized by entrapment in agar, carrageenan, alginate and polyacrylamide gels, was compared to that of freely suspended cells at concentrations of 10–50% (w.w.) sugar. The rate of ethanol production by the entrapped cells was 20–25% higher than that of the free cells. Concentrations of up to 14,5% w/w ethanol (30% glucose initial concentration) could be obtained. A number of hypotheses for the improved alcoholic fermentation are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00703041
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  • 8
    Electronic Resource
    Electronic Resource
    The effect of temperature on spontaneous wine fermentation (1983)
    Springer
    Applied microbiology and biotechnology 17 (1983), S. 311-313 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The fermentation of mixed cultures of apiculate and Saccharomyces yests at various temperatures was studied employing a selective medium for wine yeasts. In mixed cultures, fermentation at low temperatures (10°C) did not permit suitable propagation of Saccharomyces yeast, contrary to pure culture fermentations. It is suspected that under these conditions the apiculate yeasts produce inhibitory substances that prevent normal reproduction of wine yeasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00508027
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  • 9
    Electronic Resource
    Electronic Resource
    Production of ketocarotenoids by microalgae (1999)
    Springer
    Applied microbiology and biotechnology 51 (1999), S. 431-438 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Among the highly valued ketocarotenoids employed for food coloration, astaxanthin is probably the most important. This carotenoid may be produced biotechnologically by a number of microorganisms, and the most promising seems to be the freshwater flagellate Haematococcus pluvialis (Chlorophyceae), which accumulate astaxanthin in their aplanospores. Many physiological aspects of the transition of the flagellate into aplanospores have been described. Mixotrophic cultivation and suitable irradiance may result in fairly good yields (up to 40 mg/l; 43 mg/g cell dry weight) within a reasonable time, under laboratory conditions. In order to compete with synthetic astaxanthin, suitable scaling-up is required. However, large-scale production in open ponds has proved unsatisfactory because of severe contamination problems. A selective medium might overcome this difficulty. Further research for the development of suitable strains is thus warranted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530051413
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  • 10
    Electronic Resource
    Electronic Resource
    Rifomycin. XI. taxonomic study on streptomyces mediterranei nov. sp. (1960)
    Springer
    Mycopathologia 13 (1960), S. 321-330 
    Details
    ISSN: 1573-0832
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Summary A new, antibiotic producing,Streptomyces has been isolated from a soil sample. A detailed description of its morphological and some of its biochemical characters are given. The nameS. mediterranei nov. sp. is suggested for the new isolate. Sporulation of the newStreptomyces could be induced by cultivation on certain chemically defined media.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02089930
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