Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Janja Trček"'
Autor:
Alja Ribič, Janja Trček
Publikováno v:
Microorganisms, Vol 12, Iss 5, p 1023 (2024)
Acetic acid bacteria (AAB) are involved in food and beverage production bioprocesses, like those in vinegar and kombucha. They oxidize sugars and alcohols into various metabolites, resulting in the final products’ pleasant taste and aroma. The 16S
Externí odkaz:
https://doaj.org/article/a9e1fd514a684cca8521e13170ce7bc9
Publikováno v:
Polymers, Vol 15, Iss 16, p 3466 (2023)
Bacterial cellulose (BC) is a macromolecule with versatile applications in medicine, pharmacy, biotechnology, cosmetology, food and food packaging, ecology, and electronics. Although many bacteria synthesize BC, the most efficient BC producers are ce
Externí odkaz:
https://doaj.org/article/72113f4509e042d49290e1a232db74ba
Publikováno v:
Materials, Vol 16, Iss 3, p 1296 (2023)
This paper presents the results of research on the preparation and properties of GO/BC nanocomposite from bacterial cellulose (BC) modified with graphene oxide (GO) using the in situ method. Two bacterial strains were used for the biosynthesis of the
Externí odkaz:
https://doaj.org/article/416c8d9aa2694919bfe5ade9ff80ff29
Publikováno v:
Foods, Vol 12, Iss 1, p 214 (2023)
The bacterial species Gluconacetobacter entanii belongs to a group of acetic acid bacteria. In 2000, it was described as a primary species of submerged spirit vinegar-producing bioreactors with a strict requirement of acetic acid, ethanol, and glucos
Externí odkaz:
https://doaj.org/article/4e7de30856f64070b5ecace7cdafc799
Autor:
Zeynep Cetecioglu, Merve Atasoy, Adam Cenian, Gaweł Sołowski, Janja Trček, Aysenur Ugurlu, Jana Sedlakova-Kadukova
Publikováno v:
Fermentation, Vol 8, Iss 3, p 115 (2022)
The revolutionary transformation from petrol-based production to bio-based production is becoming urgent in line with the rapid industrialization, depleting resources, and deterioration of the ecosystem. Bio-based production from waste-streams is off
Externí odkaz:
https://doaj.org/article/7595072ef1d3444f9ce0e9a1b496ce42
Autor:
ANDŻELINA ŁOPIŃSKA, PIOTR INDYKIEWICZ, EVELYN SKIEBE, YVONNE PFEIFER, JANJA TRČEK, LESZEK JERZAK, PIOTR MINIAS, JACEK NOWAKOWSKI, MATEUSZ LEDWOŃ, JACEK BETLEJA, GOTTFRIED WILHARM
Publikováno v:
Polish Journal of Microbiology, Vol 69, Iss 1 (2020)
Externí odkaz:
https://doaj.org/article/f36b886929574107a4974d1964420f0f
Autor:
Urban Ajdnik, Thomas Luxbacher, Alenka Vesel, Alja Štern, Bojana Žegura, Janja Trček, Lidija Fras Zemljič
Publikováno v:
Materials, Vol 14, Iss 16, p 4720 (2021)
Chitosan (Chi) and 77KS, a lysine-derived surfactant, form polyelectrolyte complexes that reverse their charge from positive to negative at higher 77KS concentrations, forming aggregates that have been embedded with amoxicillin (AMOX). Dispersion of
Externí odkaz:
https://doaj.org/article/e61b1dff64bd43baa410c541c4347f30
Autor:
Shady Mansour Kamal, Morten Levin Rybtke, Manfred Nimtz, Stefanie Sperlein, Christian Giske, Janja Trček, Julien Deschamps, Romain Briandet, Luciana Dini, Lothar Jänsch, Tim Tolker-Nielsen, Changhan Lee, Ute Römling
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Pseudomonas aeruginosa is an environmental bacterium and a nosocomial pathogen with clone C one of the most prevalent clonal groups. The P. aeruginosa clone C specific genomic island PACGI-1 harbors a xenolog of ftsH encoding a functionally diverse m
Externí odkaz:
https://doaj.org/article/277aa6d60a3a49b783a5e074e46bf62f
Publikováno v:
Polymers, Vol 13, Iss 5, p 815 (2021)
Bacteria produce a variety of multifunctional polysaccharides, including structural, intracellular, and extracellular polysaccharides. They are attractive for the industrial sector due to their natural origin, sustainability, biodegradability, low to
Externí odkaz:
https://doaj.org/article/bfe662310d474248bf49a73b6069d7c2
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 1, Pp 113-119 (2016)
Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider. The produced ethanol is used as a substrate by a
Externí odkaz:
https://doaj.org/article/5e095d9472af4bc886b15e1734b4da2a