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pro vyhledávání: '"Haritha Meruvu"'
Autor:
Haritha Meruvu
Publikováno v:
Engineering Proceedings, Vol 37, Iss 1, p 88 (2023)
Cheese whey (CW) is the residual liquid waste from cheese manufacturing industries, and it is rich in diverse nutrients with the potential for usage as a growth matrix for sustaining lactic acid bacteria (LAB) fermentation. Lactic acid (LA), phenylla
Externí odkaz:
https://doaj.org/article/28516c7b2be5496eaac24fd7f98716bc
Publikováno v:
Synthetic and Systems Biotechnology, Vol 5, Iss 3, Pp 173-178 (2020)
Methanotrophic bacteria are entities with innate biocatalytic potential to biofilter and oxidize methane into simpler compounds concomitantly conserving energy, which can contribute to copious industrial applications. The future and efficacy of such
Externí odkaz:
https://doaj.org/article/17aeeb2fd5b2459ba8a6b9f006fcf749
Publikováno v:
Trends in Peptide and Protein Sciences, Vol 3, Pp 1-9 (e4) (2019)
Solid state fermentation (SSF) of wheat bran coupled with shrimp shellfish waste Citrobacter freundii str. nov. haritD11 was optimized conventionally (112.43 U/gds) and statistically (124.73 U/gds). Chitinase was purified 4.24-fold with 31% yield and
Externí odkaz:
https://doaj.org/article/e4b979f046814372aec22fa97d3dd935
Autor:
HARITHA MERUVU
Publikováno v:
Critical reviews in food science and nutrition.
The production of phenyllactic acid (PLA) has been reported by several researchers, but so far, no mention has been made of augmented PLA production using an orchestrated assembly of simple techniques integrated to improve lactic acid bacteria (LAB)
Autor:
Haritha Meruvu, Júlio César dos Santos
Publikováno v:
Critical Reviews in Biotechnology. 41:1153-1177
Colorants find social and commercial applications in cosmetics, food, pharmaceuticals, textiles, and other industrial sectors. Among the available options, chemically synthesized colorants are popular due to their low-cost and flexible production mod
Autor:
Haritha Meruvu, Sebnem Tellioglu Harsa
Publikováno v:
Critical reviews in food science and nutrition.
The current state-of-art research pertaining to lactic acid bacteria (LAB) calls for the screening and isolation of robust LAB strains to achieve holistic exploitation of LAB and their metabolites of marketable importance. Hence it is imperative to c
Autor:
Haritha Meruvu
Publikováno v:
Biological Treatment of Industrial Wastewater ISBN: 9781839162794
Chemistry in the Environment
Chemistry in the Environment
Industrial wastewater is generated from the utilization of water in industrial operations like processing, cleaning and cooling activities. Common sources of surplus industrial wastewater include agricultural waste, breweries, dairies, mines and quar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7904ade2841ad802edafe2a339deb48
https://doi.org/10.1039/9781839165399-00074
https://doi.org/10.1039/9781839165399-00074
Autor:
Haritha Meruvu
Publikováno v:
International Journal of Peptide Research and Therapeutics. 25:1669-1678
Amylolytic toluene-tolerant Enterococcus faecalis mercadA7 isolated from asbestos contaminated black soil from the Tokat province of Turkey was used for statistically optimized liquid phase fermentation to spawn elevated levels of amylase. Box Behnke
Autor:
Haritha Meruvu
Heavy metal compounds generated as a result of various xenobiotic activities find their way straight into the food chain causing hazardous environmental toxicity, and bioremediation through microorganisms is a cheaper and eco-friendly solution. Heavy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0e0ef19f87eaa621475c33800f11638
https://doi.org/10.1016/b978-0-12-822965-1.00005-2
https://doi.org/10.1016/b978-0-12-822965-1.00005-2
Autor:
Haritha Meruvu
Hydrocarbons originate through biological and geochemical routes, and can be classified as aliphatic and aromatic compounds. Hydrocarbon-degrading microorganisms can break recalcitrant carbon-hydrogen bonds through their innate metabolisms, diverse p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84fefa016c47f504e9e6b1cf041d4b41
https://doi.org/10.1016/b978-0-12-822503-5.00019-9
https://doi.org/10.1016/b978-0-12-822503-5.00019-9