Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Eduard Taufratzhofer"'
Autor:
Eric Thaller, Ferdinand Karner, Werner A. Hampel, Eduard Taufratzhofer, Marnik-Michel Wastyn, Bernhard F. Adamitsch, Ulrich Stifter, Marie-Astrid Dolnik
Publikováno v:
Food Technology and Biotechnology, Vol 45, Iss 2, Pp 119-125 (2007)
The influence of various nitrogen sources and media supplements on α-amylase (EC 3.2.1.1) formation by Aspergillus oryzae ATCC 1011 was investigated in shake flask experiments and batch fermentations. Both inorganic and organic nitrogen-containing s
Externí odkaz:
https://doaj.org/article/17bb15f92dff4f439d4438529fec523e
Autor:
Franz Oberwinkler, Robert Bauer, Hansjörg Prillinger, Klaudia Tlachac, Claudio Umile, Eduard Taufratzhofer, Christine Dörfler
Publikováno v:
The Journal of General and Applied Microbiology. 39:1-34
The presence or absence of fucose, galactose, rhamnose, and xylose as well as the ratio of glucose to mannose after hydrolysis of purified yeast cell walls are valuable characters to assign yeasts or yeast states of Ascomycetes and Basidiomycetes phy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8af4115892faa171f3405964fe9700c2
https://doi.org/10.2323/jgam.39.1
https://doi.org/10.2323/jgam.39.1
Upotreba koncentrata dušika iz krumpira u proizvodnji α-amilaze s pomoću plijesni Aspergillus oryzae
Autor:
Marie-Astrid Dolnik, Eric Thaller, Ferdinand Karner, Werner A. Hampel, Ulrich Stifter, Eduard Taufratzhofer, Marnik-Michel Wastyn, Bernhard F. Adamitsch
Publikováno v:
Food Technology and Biotechnology
Volume 45
Issue 2
Volume 45
Issue 2
The influence of various nitrogen sources and media supplements on α-amylase (EC 3.2.1.1) formation by Aspergillus oryzae ATCC 1011 was investigated in shake flask experiments and batch fermentations. Both inorganic and organic nitrogen-containing s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::61994c6149adc86db1706f11fc4a893d
https://hrcak.srce.hr/27128
https://hrcak.srce.hr/27128