Carbohydrate Polymers 44 (2001) 319–324 www.elsevier.com/locate/carbpol Hydrolysis of diethyl diferulates by a tannase from Aspergillus oryzae ´ M.-T. Garcıa-Conesa a‚*‚ P. Østergaard b‚ S. Kauppinen b‚ G. Williamson a a Phytochemicals Team‚ Division of Diet‚ Health & Consumer Sciences‚ Institute of Food Research‚ Norwich Research Park‚ Colney‚ Norwich NR4 7UA‚ UK. b ´ Screening Biotechnology‚ Enzyme Research Novo Nordisk A/S‚ Novo Alle‚ bldg. 1BM1.05 DK-2880 Bagsvaerd‚ Denmark. Abstract
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nigricans Penicillium Aspergillus niger Ropy Bacillus subtilis Maple sap and syrup Ropy Enterobacter aerogenes Yeasty Saccharomyces Zygosaccharomyces Pink Micrococcus roseus Mouldy Aspergillus Penicillium Fresh fruits and vegetables Soft rot Rhizopus Erwinia Gray mold rot Botrytis Black mold rot A. niger Pickles‚ sauerkraut Film yeasts‚ pink yeasts Rhodotorula Fresh meat Putrefaction Alcaligenes Clostridium Proteus vulgaris Pseudomonas fluorescens Cured meat Mouldy Aspergillus Rhizopus Penicillium
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Aloe Vera (Aloe barbadensis Miller) and Lemon Grass (Cymbopogon citratus) Against Human Fungal Pathogens Specially Aspergillus flavus‚ Penicillum specie and Curvularia specie | Source: Leihana C. TaguiamAbstract:Fungi are one-celled organisms that cause discomfort and health risks in living organisms. The purpose of this study is to control the growth of fungal pathogens. Aspergillus flavus‚ Penicillum specie and Curvularia specie. By using pure extract of lemon grass (Cymbopogon citratus)‚ Aloe
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vegetables increase. For example‚ carrot‚ tomato and chilli are most demand among Malaysian adult. However‚ vegetables are susceptible to the microbial infection due to its pH that closer to the neutral pH. Generally‚ Alternaria‚ Fusarium‚ Penicillium‚ Aspergillus‚ Geotrichum and Botrytis are common post-harvest fungi for vegetables (Splittstoesser‚ 1987; Adaskaveg et al.‚ 2002). These fungi can get into the vegetables through surface injuries either mechanical‚ chemicals or physiological injury. Mechanical
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Amsterdam‚ 258—268. P r i e t o‚ B.‚ S i l v a‚ B. (2005): Estimation of potential bioreceptivity of granitic rocks from their intrinsic properties‚ Int. Biodeterioration Biodegrad. 56: 206—215. R a p e r‚ B. K.‚ F e n n e l‚ D. I. (1965): The Genus Aspergillus‚ The Williams & Wilkins Co.‚ Baltimore. Š i m o n o v i å o v á‚ A.‚ G ó d y o v á‚ M.‚ Š e v c‚ J. (2004): Airborne and soil microfungi as contaminants of stone in a hypogean cemetery‚ Int. Biodeterioration Biodegrad. 54: 7—11. S u i h k o‚ L.
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INTRODUCTION Isolation of Aspergillus niger from garden soil for the production of amylase enzyme and effect of various parameters on enzyme‚ production is the main aim of this study. Enzymes are protein catalysts synthesized by living systems and are important in synthetic as well as degradative process. Amylases are starch degradative enzymes that catalyze the hydrolysis of internal a-1‚ 4-0-glycosidic bonds in polysaccharides such as starch in to simple sugar (glucose and maltose). It is produced
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Report on Current Issues and Technology Updates for Swine Feed Safety Executive Summary 1 Introduction 1 Discussion 2 Appendices 3 Conclusion and Recommendations 6 Works Cited 7 Executive Summary 1 Introduction 1 Discussion 2 Appendices 3 Conclusion and Recommendations 6 Works Cited 7 Figure 1: Reveal 2.0 AccuScan III Figure 2: Hog infected by Mycotoxins Table 1: Specifications of equipments to detect Aflatoxin Table 2:
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different types‚ shapes and colours. The most common bread molds are Penicillium and Aspergillus family. Penicillium and Aspergillus molds usually appear to be similar with spherical shape‚ also green and grey in colour‚ but both are different. Aspergillus mold have fine hairs that contain large balloons with spores inside. Some molds cause allergic reactions and respiratory problems. And a few molds such as Aspergillus produce mycotoxins‚ poisonous substances that can make us sick. The molds can be
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Spice Qualities and Specifications I. SPICE SPECIFICATIONS A. Introduction A spice can be defined as the dried aromatic parts of natural plants‚ whose characteristics such as color and constitution may vary depending on year of harvest and place of harvest‚ among other factors. The quality of processed spices can also vary due to differences in separation and milling processes used. For these reasons it has been deemed necessary to establish quality standards or specifications for
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producer and identified as Aspergillus fumigatus and Aspergillus terreus. Under solid substrate culture condition Aspergillus fumigatus was screened for phytase production on agricultural by-products. The results showed that wheat bran with sugarcane molasses was the best substrate for production of phytase. Phytase purified by non chromatography method‚ the purified enzyme has an apparent molecular weight 64kDa. Keywords: Phytase‚ Aspergillus fumigatus and Aspergillus terreus. INTRODUCTION Phytase
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