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  • 1990-1994  (3)
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  • 1
    Digitale Medien
    Digitale Medien
    Reduction of phytic acid content in canola meal by Aspergillus ficuum in solid state fermentation process (1990)
    Springer
    Applied microbiology and biotechnology 34 (1990), S. 183-188 
    Details
    ISSN: 1432-0614
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Biologie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Summary Solid state fermentation (SSF) of canola meal has been carried out to reduce its phytic acid content using Aspergillus ficuum NRRL 3135. In certain batches, a complete reduction of phytic acid content in canola meal was achieved in 48 h. A larger amount of biomass in the inoculum and older inoculum increased the rate of phytic acid hydrolysis. The optimum moisture content of the medium was found to be 67% for phytic acid hydrolysis in an SSF process. The substitution of water in the semi-solid medium with acetate buffer resulted in faster reduction of the phytic acid content. A 15% increase in the amount of protein after 120 h of incubation was observed in the treated meal. The crude phytase preparation extracted from the canola meal after it was treated in an SSF process was also used for reduction of the phytic acid content in new batches of canola meal both in semi-solid medium and in liquid medium. In the semi-solid medium, 58% of the phytic acid was hydrolysed at 45°C in 20 h, while 100% hydrolysis was recorded at 50°C in 12 h in the liquid medium. The SSF process seems to be beneficial for the upgrading of canola meal by reducing both its phytic acid content and increasing the amount of protein.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF00166777
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  • 2
    Digitale Medien
    Digitale Medien
    The fate of magnetically charged black holes (1992)
    Springer
    General relativity and gravitation 24 (1992), S. 1203-1207 
    Details
    ISSN: 1572-9532
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Physik
    Notizen: Abstract The magnetically charged Reissner-Nordström black hole solutions of Maxwell-Einstein theory cannot evaporate completely, because their Hawking temperature tends to zero as their mass to charge ratio approaches unity. This situation changes when these solutions are considered in the context of a non-Abelian gauge theory containing nonsingular magnetic monopoles. If the horizon is sufficiently small, the Reissner-Nordström solution develops a classical instability and evolves into a new type of magnetically charged black hole solution. The temperature of these new solutions increases monotonically as the horizon contracts, so that there is no obstacle to the complete evaporation of a magnetically charged black hole.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF02418208
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  • 3
    Digitale Medien
    Digitale Medien
    Phytic acid content reduction in canola meal by various microorganisms in a solid state fermentation process (1991)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 11 (1991), S. 211-218 
    Details
    ISSN: 0138-4988
    Schlagwort(e): Life Sciences ; Life Sciences (general)
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Solid state fermentation of canola meal has been carried out for the reduction of its phytic acid content using the following microorganisms: Rhizopus oligosporus NRRL 2990, Aspergillus niger NRC 5765 and NRC 401 121, Aspergillus ficuum NRRL 3135 and a wild Saccharomyces cerevisiae strain.The results showed that all these microorganisms can be used for the reduction of the phytic acid content in the tested material. A. ficuum which completely hydrolyzed the phytic acid in 48 hours was the most efficient.Buffered systems, aeration and an increase in inoculum concentration caused faster and higher reduction of phytic acid content in canola meal.
    Zusätzliches Material: 1 Ill.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1002/abio.370110306
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