Zobrazeno 1 - 10
of 91
pro vyhledávání: '"Hwa-Won Ryu"'
Publikováno v:
Food Technology and Biotechnology, Vol 44, Iss 2, Pp 163-172 (2006)
Lactic acid is widely used in the food, cosmetic, pharmaceutical, and chemical industries and has received increased attention for use as a monomer for the production of biodegradable poly(lactic acid). It can be produced by either biotechnological f
Externí odkaz:
https://doaj.org/article/206aab8f95184a818e1f54fcb9c05d17
Publikováno v:
Food Technology and Biotechnology, Vol 44, Iss 2, Pp 293-298 (2006)
In this study, the determination of the efficiency of a pilot-scale fermentation process using corn steep liquor as a nitrogen source was attempted in order to produce lactic acid via batch culturing of Lactobacillus sp. RKY2. Using pure glucose, fer
Externí odkaz:
https://doaj.org/article/1af769f362b84bd7bc897aff2642acf9
Publikováno v:
Bioresource Technology. 209:187-194
Enterococcus faecalis RKY1 was used to produce l -lactic acid from hydrol, soybean curd residues (SCR), and malt. Hydrol was efficiently metabolized to l -lactic acid with optical purity of >97.5%, though hydrol contained mixed sugars such as glucose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fde293b686e6e0795a7361c9e082dff
https://doi.org/10.1016/j.biortech.2016.02.115
https://doi.org/10.1016/j.biortech.2016.02.115
Publikováno v:
Journal of Microbiology and Biotechnology. 24:661-666
Both lactic acid productivity and cell growth were linearly correlated with yeast extract supplementation in batch fermentation. During conventional continuous operation, although fresh feed was introduced into the bioreactor with a significantly low
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfe62f1d5240563fab852ff96ee6c2d9
https://doi.org/10.4014/jmb.1402.02017
https://doi.org/10.4014/jmb.1402.02017
Publikováno v:
Journal of Chemical Technology & Biotechnology. 89:728-734
BACKGROUND Physiological parameters (culture pH, aeration rate, and agitation speed) were optimized to improve γ-PGA production by batch culture of Bacillus subtilis RKY3. The optimum conditions for recovery of γ-PGA from highly viscous culture bro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9833de0e8c23b3057279572b686339d8
https://doi.org/10.1002/jctb.4178
https://doi.org/10.1002/jctb.4178
Publikováno v:
Biotechnology and Bioprocess Engineering. 17:1261-1269
An experimental investigation was presented to determine the optimum configuration of influential parameters (concentrate volume, flow rate, temperature, initial lactate concentration, voltage, and impurities) for the best performance. AMX-CMX ion-ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a8f4b824dfd81157b5a893b1330fb6b
https://doi.org/10.1007/s12257-012-0316-7
https://doi.org/10.1007/s12257-012-0316-7
Publikováno v:
Journal of Chemical Technology & Biotechnology. 86:757-762
BACKGROUND: Purification and enzymatic properties of a chitosanase from Bacillus subtilis RKY3 have been investigated to produce a chitooligosaccharide. The enzyme reported was extracellular and constitutive, which was purified by two sequential step
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a128f420cc978e728caca5193237bf0e
https://doi.org/10.1002/jctb.2585
https://doi.org/10.1002/jctb.2585
Publikováno v:
Bioresource Technology. 101:4533-4539
For the production of poly(gamma-glutamic acid), a newly isolated Bacillus sp. RKY3 was phylogenetically identified as Bacillus subtilis based on its 16S rRNA gene sequence. The culture medium for the production of poly(gamma-glutamic acid) by B. sub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb697598a1ee3b4d1ac8a97d215fd3d0
https://doi.org/10.1016/j.biortech.2010.01.080
https://doi.org/10.1016/j.biortech.2010.01.080
Publikováno v:
Journal of Chemical Technology & Biotechnology. 84:1356-1363
BACKGROUND: The culture medium and fermentation conditions for the production of constitutive chitosanase from a newly isolated Bacillus sp. RKY3 were optimized statistically. RESULTS: The variables significantly influencing both chitosanase producti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::493f739668aaa8e84d65f8c0ff65c01d
https://doi.org/10.1002/jctb.2190
https://doi.org/10.1002/jctb.2190
Publikováno v:
Journal of Chemical Technology & Biotechnology. 83:1526-1533
BACKGROUND: Purification and characterization of a novel protease produced by Bacillus sp. RKY3, has been investigated, with special emphasis on the stability of the enzyme in the presence of different oxidizing and reducing agents as well as organic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d542ff51974ec4c0821def7e23fb6a87
https://doi.org/10.1002/jctb.1946
https://doi.org/10.1002/jctb.1946