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  • 1
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 105 (1975), S. 277-282 
    ISSN: 1432-072X
    Keywords: Trichoderma viride ; Mycelial walls ; Regeneration walls ; Aberrant tubes ; β-(1–3)Glucan ; β-(1–6)Glucan ; Chitin ; Fungal protoplasts ; Protoplasts regeneration
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract When incubated in Winge medium, protoplasts from Trichoderma viride obtained by treatment with Micromonospora chalcea or Streptomyces venezuelae RA lytic systems first synthesized an aberrant wall, different from the normal one; it was aseptate, larger and irregular in size and length. They then regenerated a new wall, similar to the original one from which they were liberated. Analysis showed that the wall polymers were mainly β-(1–3) glucan, β-(1–6) glucan and chitin in the normal walls, whereas chitin was absent in aberrant tubes. These results are discussed below, together with electron micrographs of aberrant and normal walls.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1432-072X
    Keywords: Trichoderma viride ; Polyoxin D ; Mycelial walls ; Aberrant tubes ; Cell wall synthesis ; Spore germination ; Morphological development ; Regenerating protoplasts ; Chitin ; β-(1-3) Glucan
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract When polyoxin D is added to a spore suspension of Trichoderma viride at a concentration from 50–100 μg/ml, it inhibits from 40–60% of germination. This percentage increases if dimethylsulfoxide (DMSO) is added. Mycelium growing in the presence of polyoxin D becomes irregular and loses its rigidity, showing several bulges along the hypha. Under the electron microscope the features of the cell wall and cytoplasmic content are apparently normal. Nevertheless, after incubation with different lytic systems or with (14C)glucose, it can be seen that polyoxin D partially inhibits the biosynthesis of β-(1-3)glucan and the biosynthesis of chitin to a greater extent attaining inhibition of 83% at 100 μg/ml of the antibiotic concentration. Regenerating protoplasts are less affected by polyoxin D. They do regenerate slower but the percentage of regeneration is more than 80%. Aberrant tubes synthesized by these protoplasts are not affected, they manifest their usual morphology and lack of chitin is confirmed in their composition.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 109 (1976), S. 157-161 
    ISSN: 1432-072X
    Keywords: Pichia polymorpha ; Streptomyces venezuelae RA ; Penicillium italicum ; β-Glucanase ; Glucono-δ-lactone
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Investigation has been made into the action of glucono-δ-lactone on living cells of Pichia polymorpha in relation to the uptake of D-(U-14C) glucose, and the incorporation of (2-14C) uracil and L-(U-14C)-threonine into RNA and protein respectively. Other factors such as the action of glucono-δ-lactone on cell morphology and on enzymic synthesis have also been studied. The action of this compound on β-glucanase has been found to take place in the hydrolytic power and not in the synthesis.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1432-072X
    Keywords: β-Glucanase ; Invertase ; Acid phosphatase ; 2-deoxy-d-glucose
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The synthesis of β-glucanase either by cells or by protoplasts of the yeast Pichia polymorpha has been found to occur in the presence of 2-deoxy-d-glucose in the growth medium. On the other hand, the synthesis of typical extracellular proteins such as invertase and acid phosphatase is strongly affected by the presence of the drug. The degree of inhibition is, however, directly related to the 2-deoxy-d-glucose concentration.
    Type of Medium: Electronic Resource
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  • 5
    ISSN: 1573-0972
    Keywords: Aroma ; compound ; Saccharomyces cerevisiae ; wine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Fourteen strains of the yeastSaccharomyces cerevisiae were isolated from three wineries in the Salnés wine region (N.W. Spain) at the three different periods of the natural fermentation. Each wild yeast was screened for production of acetaldehyde, ethyl acetate, isobutanol,n-propanol, amylic alcohol and other important enological compounds during laboratory scale fermentations of grape juice. After 25 days at 20°C, the analytical results evidenced variations in the production of acetaldehyde (from 13.1 to 24.3 mg/l), isobutanol (from 27.7 to 51.1 mg/l), amyl alcohols (from 111 to 183 mg/l) and ethyl acetate (from 19.3 to 43.7 mg/l). Although isolated from the same wine region, differences in the wine composition were observed depending on the particular yeast strain used for the vinification experiments.
    Type of Medium: Electronic Resource
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  • 6
    ISSN: 1573-0972
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Four assays were designed to study the fermentative behaviour of two selected wild strains of Saccharomyces cerevislae when inoculated in sterilized grape juice either alone or in association. In addition, a wild strain of Kloeckera apiculata was employed for studying and characterizing the influence of this micro-organism on the fermentations when associated with Sacch. cerevisiae. Fermentation was improved when the two strains of Sacch. cerevisiae were grown together since the residual sugar fell to 0.12% and ethanol increased up to more than 11% (v/v). In this case, a proliferation of the two strains with successive exponential phases was observed. On the other hand, when Kloeckera apiculata was incorporated into the fermentations, these were incomplete with a residual sugar level of 1.64% and a final ethanol concentration of 6.4%.
    Type of Medium: Electronic Resource
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  • 7
    ISSN: 1573-0972
    Keywords: Curing ; fermentative behaviour ; killer ; Saccharomyces cerevisiae
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Fermentative behaviour and cell growth have been studied in grape juice inoculated either with two killerSaccharomyces cerevisiae wild strains or with their Acridine Orange-cured isogenic counterparts. The number of viable cells/ml at the beginning of the fermentation, as well as during exponential growth, were higher in grape juices inoculated with the cured strains. The CO2 production, fermentative rate and ethanol and acetic acid production were also higher in the cured strains, particularly during the stage of active fermentation. These differences, however, were minimal at the end of the fermentations.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Springer
    Applied microbiology and biotechnology 9 (1980), S. 9-14 
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A procedure is described for the recovery of invertase and three laminarinases from commercial waste broths of baker's yeast. The procedure includes adsorption steps on DEAE-Sephadex A50, on concanavalin A-Sepharose 4B, and an additional gel exclusion chromatography step on Sephacryl S-200. The isolated laminarinases were: laminarinase I (exo-β-D-glucanase), laminarinase II [endo-β-(1-3)-D-glucanase], and laminarinase III (exo-β-D-glucanase). The efficiency of the main concentration step (DEAE-Sephadex A50) depended on the predialysis of the crude broth. Thus, the recovery of invertase and laminarinase from nondialyzed samples was 7% and 16%, respectively. These values were increased to 62% and 100%, respectively, when the samples were previously dialyzed.
    Type of Medium: Electronic Resource
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  • 9
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Four strains ofLactobacillus plantarum, were tested for malolactic fermentation under conditions of variations in temperature, pH and SO2, L-malate and ethanol levels. When the pH value was below 3.5, malolactic fermentation was lower and was more sensitive to temperature changes. Malolactic fermentation decreased when the SO2 and ethanol levels were increased. The effects of L-malate levels were not significant.
    Type of Medium: Electronic Resource
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