Zobrazeno 1 - 5
of 5
pro vyhledávání: '"BAHRI DEVRIM OZCAN"'
Autor:
MERYEM KARADAGLI, BAHRI DEVRIM OZCAN
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 94, Iss 1 (2022)
Abstract Millions of tons of feathers produced annually by the poultry industry cause environmental pollution and waste a significant source of protein. In the present study, three keratinolytic Bacillus strains, Bacillus sp. MK1, MK2, and MK3 were i
Externí odkaz:
https://doaj.org/article/8d8f6c83a6444589bc83f569df85caa7
Autor:
Mervan Bayraktar, Bahri Devrim Özcan
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 4, Pp 799-802 (2023)
The SCD gene is a significant component of the leptin signaling pathway. The SCD gene has also been suggested as a candidate essential gene that can change the ratio of saturated to unsaturated fatty acids in milk and increase the amount of conjugate
Externí odkaz:
https://doaj.org/article/bb54a450cffe40aa9f279e394cd14639
Publikováno v:
International Journal of Poultry Science. 5:776-779
The present study was conducted to investigate the effects of grower diets, dietary three different levels of probiotic (protexin) in grower diet on egg production parameters and egg shell quality of Japanese quail (Coturnix coturnix Japonica). In th
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 19, Iss 4, Pp 575-581 (2013)
In this study, the recombinant plasmid pTE353-βG was created by inserting the p353-2 cryptic plasmid region of pLP3537 into pTEG5 recombinant plasmid contains pUC18 and β-1,3-glucanase gene of Cellulosimicrobium cellulans. The recombinant plasmid p
Externí odkaz:
https://doaj.org/article/542f2e44d26d4fa4a69b6ed876ec963a
Autor:
Celal Türker, Bahri Devrim Özcan
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 3, Iss 6 (2015)
In the present study, we isolated three thermophilic Bacillus strains from the soil samples collected from the coast sediments of the Burnaz Stream located in Erzin. The isolates were entitled as Bacillus sp. CT1, CT2, and CT3, respectively. The maxi
Externí odkaz:
https://doaj.org/article/b9caac12d26f493da0539aded0363fd7