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  • Life Sciences (general)  (7)
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  • 1
    Electronic Resource
    Electronic Resource
    Growth of Paenibacillus larvae, the causative agent of American foulbrood in honey bees and Bacillus popilliae, the causative agent of milky disease in beetle larvae in lepidopteran cell cultures (1998)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 18 (1998), S. 123-133 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: TNM-FH Lepidopteran insect cell culture medium containing 10% fetal bovine serum (FBS), while allowing limited vegetative growth of Paenibacillus larvae (wild-type strain), the causative agent of American foulbrood, contained no viable vegetative cells upon subculture, nor were any heat resistant spores produced in this medium alone. However, TNM-FH medium cotaining embryonic or midgut cells from Trichoplusia ni, hemocytes from Estigmene acrea, ovarian and embryonic cells from Spodoptera frugiperda, embryonic cells from Plutella xylostella, Spodoptera exigua and Pseudaletia unipuncta or ovarian cells from Lymantria dispar, supported both heavy vegetative cell growth and moderate production of heat resistant spores. EX-CELL 405 serum-free insect cell culture medium alone appeared to contain the appropriate nutrients required for both vegetative growth and sporulation of P. larvae. However, in the presence of embryonic cells from T. ni, limited vegetative growth occurred and the P. larvae cells appeared to die off. This was confirmed by the fact that no colony growth occurred upon subculture, nor were any heat resistant spores detected. This was true also in the presence of fat body cells from T. ni, except that a limited number of spores (4,000/ml) were detected in the form of cology-forming units (CFU) on plates following heating to 80°C for 20 minutes. In a parallel study with a wild-type strain of Bacillus popilliae, vegetative cells grew only in TNM-FH medium in the presence of mid-gut BTI-Tn-MG and ovarian (Tn-368) cells of T. ni. No heat resistant spores, however, were detected in any of the cultures. When BTI-Tn-MG and Tn-368 cells were further challenged with four variant cultures of B. popilliae, vegetative growth and limited sporulation were achieved. The BTI-Tn-MG cell line in TNM-FH medium produced as many as 12,000 spores/ml after 21 days in culture.
    Additional Material: 5 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370180206
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Enrichment of soybean milk with calcium (1989)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 9 (1989), S. 9-16 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Calcium in soymilk was increased to that of human milk by the addition of 0.2% calcium lactate. It was, however, impossible to raise the calcium content of soymilk to that of cow's milk. The maximum amount of calcium lactate that could be added to soymilk without coagulation of the milk protein was found to be 0.45% which resulted in about 75 mg of Ca/100 ml of soymilk. This amount was approximately 60% of the calcium in cow's milk. Sodium citrate had to be added in combination with calcium lactate to reinforce colloidal stability of the milk. The ratio of Ca to P in the milk containing added 0.45% calcium lactate was comparable to that of cow's milk and at the amount normally consumed daily by infants and children it seemed to meet the requirements of Ca and P.
    Additional Material: 3 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370090103
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  • 3
    Electronic Resource
    Electronic Resource
    Traditional food fermentations as industrial resources (1983)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 3 (1983), S. 3-12 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Asia is rich in resources which can contribute widely to food processing and production over the next 207-50 years as world population reaches 6 billion. The world needs low cost methods of providing nutritious proteinrich meat analogues for its thousands of millions of consumers. The Indonesian tempe fermentation will serve as a model. A bacterium present in commercial tempe can be used to add vitamin B-12 to other vegetarian foods. Fuel requirements for cooking can be decreased by applying a fungal fermentation of the tempe/ontjom type to legume substrates. The world needs high quality meat-flavors derived from vegetable protein. The soy sauce (kecap)/miso (tauco) processes and the fish/shrimp sauce and paste processes can be modified to yield a wide variety of meat-like flavors for use in formulating new foods. The protein content of high starch substrates can be increased by applying the Indonesian tape fermentation. Leavened sour-dough bread-like products can be produced without the use of wheat or ryeflours using the Indian idli/dosai fermentation. Coconut protein, if extracted without denaturing, can serve as a valuable base for a new type of puddings and related foods. Finally Asia is an almost endless source of cultures of edible microorganisms that, with further study of their synthetic abilities, particularly regarding amino acids and vitamins, could lead to new industries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370030102
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  • 4
    Electronic Resource
    Electronic Resource
    Solid-state (solid-substrate) food/beverage fermentations involving fungi (1984)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 4 (1984), S. 83-88 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: “Solid-substrate” fermentation developed in the Orient is a very useful fermentation method. It is presently used to produce a variety of foods, beverages and related products. Solid-substrate fermentation products utilizing fungi including soy sauce, miso and tempe, ontjom, sake, and bread have been produced for centuries at the home and village level. They are examples of economical methods of preserving and improving the flavor, texture and nutritive values of cereal/legume substrates. “Solid-substrate” fermentation is also applied to animal products such as milk to produce Roquefort and Camembert cheeses which diversify the food flavors available to man“Solid-substrate”fermentation has certain advantages. The substrate is concentrated; the product can be extracted with relatively small quantities of solvent; the product can be easily dehydrated; moisture level can be controlled favoring the desired organisms; enzyme concentration is generally higher than is submerged fermentation; product concentration is generally higher than in submerged cultures; it is the only technique that yields true mushroom fruiting bodies and it can be used not only for production of crude enzyme concentrates (koji) but also for raising the protein content of high starch substrates. It also can be used to increase the content of vitamins at low cost. Disadvantages of “solid-substrates”from the modern industrial processing view point are the greater difficulty of handling solid substrate and the greater difficulty of controlling the fermentation parameters, temperature, pH and oxygen, and rate of microbial growth compared with liquid submerged fermentations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370040202
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  • 5
    Electronic Resource
    Electronic Resource
    Production of a white wine and a protein-rich soy flour by yeast fermentation of soybean slurry, soybean milk and the whey from tofu production (1986)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 6 (1986), S. 209-214 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A dry white wine with an alcoholic content of 10 to 14% v/v was produced by yeast fermentation of slurried ground soybeans, soybean milk and whey from tofu production. Wines from whey and soybean milk were judged by a 20 member taste panel to be acceptable and comparable to a commercial chablis control. Chemical analysis indicated that the high fat and protein contents of soybeans do not cause a problem in the production of wines from soybeans as the lipids and proteins are precipitated by the acid and alcohol formed during the fermentation. The less recovered following fermentation were dehydrated and ground to a flour having an enriched protein content due to the yeasts and an improved flavor resulting from the yeast fermentation.
    Additional Material: 3 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370060302
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  • 6
    Electronic Resource
    Electronic Resource
    Media for the detection of Bacillus larvae spores in honey (1996)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 16 (1996), S. 57-64 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bacillus larvae, the causative agent of American foulbrood in honey bees completes its life cycle of germination, outgrowth and sporulation in young honey bee larvae by killing them and often bringing about the destruction of the entire hive. While B. larvae germinates and outgrows on complex organic media in vitro, the literature suggests, for reasons that are not at all clear, that a relatively large number of spores of B. larvae are required to yield each visible colony (colony forming units, CFU) on media. Various researchers have reported that from 16 to 3,000 or more spores of B. larvae are required to yield a single colony on an agar plate. HANSEN in Denmark designed a useful method of spreading approximately 80 mg of honey directly on the surface of a PETRI plate containing “J” agar medium to determine if B. larvae spores are present in the honey. In the present study, selected media were tested for the ability to recover B. larvae spores in honeys in the form of visible colonies (CFU) using HANSEN's strek method. A modification of a medium (TMYGP) developed by DINGMAN and STAHLY, (T-HCL-YGP agar), recovered considerably more viable B. larvae spores in the form of visible colonies (CFU) than HANSEN's “J” medium. When “J” medium was fortified with 0.1% sodium pyruvate, it was comparable to modified T-HCL-YGP medium in its recovery of B. larvae spores. Brain heart infusion agar (BHIA) with the addition of thiamine recovered more spores in the form of viable colonies than did “J” medium but it was not as efficient as T-HCL-YGP medium. Serial dilution from 100 to 10,000 times of weighed samples of honey with deionized water led to higher spore counts (CFU per g honey) than that indicated by undiluted honeys plated at 80 mg levels directly onto the surface of media by the HANSEN procedure.
    Additional Material: 2 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370160108
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  • 7
    Electronic Resource
    Electronic Resource
    Investigations into the antibiotic activity of tea fungus/kombucha beverage (1996)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 16 (1996), S. 199-205 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tea fungus/kombucha, an acetic acid flavoured fermented tea beverage, is widely consumed in various parts of the world and has more recently become a fad in the United States. This is due in part to the fact that it can be produced in the home, and it is reported to be medicinal, effective against arthritis, psoriasis, chronic fatigue, constipation, indigestion and metabolic diseases. Among 264 references from 1852 to 1961, there are reports of antibiotic activity against Agrobacterium tumefaciens and medicinal value against a variety of diseases. The medicinal value appears to be related to that attributed to vinegar, one of our most ancient foods. We decided to test tea fungus/kombucha for its antibiotic activity against Helicobacter pylori, a primary cause of gastritis related to peptic ulcers and gastric carcinoma, Escherichia coli, Staphylococcus (Micrococcus) aureus and Agrobacterium tumefaciens. Tea containing 4.36 g of dry tea per litre and 10% of sucrose and fermented with the tea fungus showed no antibiotic activity in the beverage beyond that caused by acetic acid, a primary product of the fermentation.
    Additional Material: 2 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370160219
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