Zobrazeno 1 - 10
of 12
pro vyhledávání: '"George W. Malaney"'
Publikováno v:
Journal of Chemical Technology & Biotechnology. 39:85-91
It has previously been observed that two-fold differences in total protein concentration can occur between the top and bottom of a baker's yeast fermentation in a laboratory-scale fermenter.1 This paper considers whether that separation effect may be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b90b690c628c80374cd06a1580dd45e
https://doi.org/10.1002/jctb.280390203
https://doi.org/10.1002/jctb.280390203
Publikováno v:
Folia Microbiologica. 36:468-477
During a study of the effects of a high level of NaCl on the content of free intracellular amino acids in baker's yeast grown in aerated fermentation of glucose it was found (Malaney et al. 1988, 1989; Malaney and Tanner 1988) that 0.6 mol/L exogenou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1e4845f28a4c052a499270afadbebe8
https://doi.org/10.1007/bf02884068
https://doi.org/10.1007/bf02884068
Publikováno v:
Food Microbiology. 6:1-6
Previous research has shown that, during aerobic growth of S. cerevisiae , the presence of 0.6 M sodium chloride in the growth medium stimulates an increase in the free intracellular content of lysine in the yeast cells over those grown at 0.0 M NaCl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e01a62b4e575b91101cf20faaaa9d6b9
https://doi.org/10.1016/s0740-0020(89)80032-2
https://doi.org/10.1016/s0740-0020(89)80032-2
Publikováno v:
Journal of Industrial Microbiology. 2:187-193
In order to study cell behavior in solid fermentation processes, model systems using gelatin and starch have been developed to track Baker's yeast growth. The difficulty in estimating the cell concentration within solid materials arises because both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc0165accbfd769aee5100c19d201266
https://doi.org/10.1007/bf01569427
https://doi.org/10.1007/bf01569427
Publikováno v:
Applied Biochemistry and Biotechnology. 11:45-62
The results of this study confirm the enhanced production of L-lysine bySaccharomyces cerevisiae during the fermentation of glucose at a 0.6M concentration of NaCl previously observed (8). Changes in NaCl concentration above or below 0.6M caused a dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68cdd3d313b669a6f842cf0ccb51fc60
https://doi.org/10.1007/bf02824311
https://doi.org/10.1007/bf02824311
Publikováno v:
Hazardous Waste. 1:205-215
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acb90f6203671b86213f7e4d7d4c230e
https://doi.org/10.1089/hzw.1984.1.205
https://doi.org/10.1089/hzw.1984.1.205
Publikováno v:
Applied and Environmental Microbiology. 43:757-763
In recent years, industrial fermentation researchers have shifted their attention from liquid to solid and semisolid culture conditions. We converted liquid cultures to the semisolid mode by adding high levels of gelatin. Previous studies on liquid c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c421c2555feaafd0c3b42629f5f2daa8
https://doi.org/10.1128/aem.43.4.757-763.1982
https://doi.org/10.1128/aem.43.4.757-763.1982
Publikováno v:
Journal of Biotechnology. 2:337-346
Since yeast may be an important microorganism for industrial use when its genes are modified by recombinant DNA techniques to overproduce certain proteins, (particularly those which are glycosylated), it is desirable to study how environmental variab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2eb84e7e578b350bad4969358cc9fdae
https://doi.org/10.1016/0168-1656(85)90021-5
https://doi.org/10.1016/0168-1656(85)90021-5
Publikováno v:
Folia Microbiologica. 31:187-195
During a study of the effects of high concentrations of NaCl, NaNO3 and KC1 on the production of lysine bySaccharomyces cerevisiae during the fermentation of glucose (Richmond 1980) it was learned that amounts of salt greater than 0.6 M in the microb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0eb5e75a30440e6b2d8328e2c0409818
https://doi.org/10.1007/bf02927999
https://doi.org/10.1007/bf02927999
Publikováno v:
Journal - American Water Works Association. 53:43-48
solution to the current water shortage in some areas seems to lie in the construction of small surface water impoundments. Most midwestern states report the appearance of hundreds of new ponds yearly. In many instances ponds have provided water in su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb1dc9e615ccec0d94982c1d255b6f3e
https://doi.org/10.1002/j.1551-8833.1961.tb00647.x
https://doi.org/10.1002/j.1551-8833.1961.tb00647.x