Zobrazeno 1 - 6
of 6
pro vyhledávání: '"D. V. Balabova"'
Autor:
D. V. Balabova, A. P. Rudometov, S. V. Belenkaya, A. N. Belov, A. D. Koval, A. A. Bondar, A. Yu. Bakulina, E. A. Rukhlova, V. V. Elchaninov, D. N. Shcherbakov
Publikováno v:
Вавиловский журнал генетики и селекции, Vol 26, Iss 3, Pp 240-249 (2022)
Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing “cheese-making
Externí odkaz:
https://doaj.org/article/3fb8c5a851684b5890c85d5005c1b4d3
Autor:
M. G. Kutsev, M. A. Kholodkova, M. S. Ivanova, D. V. Balabova, U. A. Boyarskikh, E. A. Khrapov, O. V. Uvarova, A. A. Kechaykin, T. A. Sinitsyna, M. V. Skaptsov, S. V. Smirnov, A. I. Shmakov
Publikováno v:
Turczaninowia, Vol 16, Iss 4 (2015)
Исследовано относительное содержание ретротранспозонов Ty1/copia и 5.8S рДНК в геномах 9 сортов пшеницы. Разработана методика ПЦР с детекцией
Externí odkaz:
https://doaj.org/article/80a0e6b38ef8443abfef7d59bc52a9cc
Autor:
V. V. Elchaninov, S. V. Belenkaya, D. N. Shcherbakov, D. V. Balabova, A. D. Koval, A. N. Belov
Publikováno v:
Applied Biochemistry and Microbiology. 56:647-656
The paper reports on the production of the maral recombinant chymosin in the Escherichia coli expression system (SHaffle express strain) and the study of its biochemical properties relevant for the cheese-making industry. The highest maral recombinan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cdf48cb33e26a884b2bd671d665366e
https://doi.org/10.1134/s0003683820060034
https://doi.org/10.1134/s0003683820060034
Autor:
A. D. Koval, D. N. Shcherbakov, A. N. Belov, S. V. Belenkaya, V. V. Elchaninov, D. V. Balabova
Publikováno v:
Applied Biochemistry and Microbiology. 56:363-372
The review discusses the basic biochemical properties of the known recombinant chymosins that are currently used in cheesemaking or may potentially be used as industrial milk coagulants. The parameters of the Michaelis–Menten kinetics, milk-clottin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d09c52159a37eec85fe657b5a54e78f1
https://doi.org/10.1134/s0003683820040031
https://doi.org/10.1134/s0003683820040031
Autor:
D V, Balabova, A P, Rudometov, S V, Belenkaya, A N, Belov, A D, Koval, A A, Bondar, A Yu, Bakulina, E A, Rukhlova, V V, Elchaninov, D N, Shcherbakov
Publikováno v:
Vavilovskii zhurnal genetiki i selektsii. 26(3)
Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing "cheese-making" s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::81691775eb2a360e0ce0f615609375d8
https://pubmed.ncbi.nlm.nih.gov/35774365
https://pubmed.ncbi.nlm.nih.gov/35774365
Autor:
A. V. Kriger, D. N. Shcherbakov, A. P. Rudometov, D. V. Balabova, V. V. Elchaninov, A. D. Koval, A. N. Belov, S. V. Belenkaya
Publikováno v:
Applied Biochemistry and Microbiology. 54:569-576
This paper discusses biochemical properties of the recombinant chymosin in alpaca (Vicugnapacos), which influence the production of rennet cheeses. These properties determine its value in the production of rennet cheeses. Recombinant bovine chymosins
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46e46e726b5c5b5aa8e7741f6e0fc734
https://doi.org/10.1134/s0003683818060054
https://doi.org/10.1134/s0003683818060054