Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Kairat, Baltin"'
Autor:
Assel Kiribayeva, Dmitriy Silayev, Zhiger Akishev, Kairat Baltin, Saniya Aktayeva, Yerlan Ramankulov, Bekbolat Khassenov
Publikováno v:
Heliyon, Vol 10, Iss 6, Pp e28064- (2024)
Amylases are enzymes that are known to hydrolyze starch. High efficiency of amylolytic enzymes allows them to compete in the industry with the technology of chemical hydrolysis of starch. A Bacillus licheniformis strain with high amylolytic activity
Externí odkaz:
https://doaj.org/article/bae8230606a8495c8d56c5aa60b3eddd
Autor:
Zhiger Akishev, Saniya Aktayeva, Assel Kiribayeva, Aliya Abdullayeva, Kairat Baltin, Arman Mussakhmetov, Annelya Tursunbekova, Yerlan Ramankulov, Bekbolat Khassenov
Publikováno v:
Biology, Vol 11, Iss 11, p 1545 (2022)
In the cheese-making industry, commonly chymosin is used as the main milk-clotting enzyme. Bactrian camel (Camelus bactrianus) chymosin (BacChym) has a milk-clotting activity higher than that of calf chymosin for cow’s, goat’s, ewes’, mare’s
Externí odkaz:
https://doaj.org/article/be0ad4f930d545648601a62834ec6376
Autor:
Zhiger Akishev, Assel Kiribayeva, Arman Mussakhmetov, Kairat Baltin, Yerlan Ramankulov, Bekbolat Khassenov
Publikováno v:
Heliyon, Vol 7, Iss 5, Pp e07137- (2021)
Camel chymosin can be efficiently employed to produce cheese. Traditionally the rennet enzyme produced by the glands of the fourth stomach of ruminant animals (abomassum) is used in cheese making. Full-length Camelus bactrianus (Bactrian camel) proch
Externí odkaz:
https://doaj.org/article/083ad6865982468b86dbc27cfc8ba583
Autor:
Saniya Aktayeva, Kairat Baltin, Assel Kiribayeva, Zhiger Akishev, Dmitriy Silayev, Yerlan Ramankulov, Bekbolat Khassenov
Publikováno v:
Biology, Vol 11, Iss 2, p 244 (2022)
Environmental safety and economic factors necessitate a search for new ways of processing poultry farm feathers, which are 90% β-keratin and can be used as a cheap source of amino acids and peptones. In this study, feather-decomposing bacteria were
Externí odkaz:
https://doaj.org/article/2f65ac6f563a45edbcd2842e372f7a5c
Autor:
Khassenov, Zhiger Akishev, Saniya Aktayeva, Assel Kiribayeva, Aliya Abdullayeva, Kairat Baltin, Arman Mussakhmetov, Annelya Tursunbekova, Yerlan Ramankulov, Bekbolat
Publikováno v:
Biology; Volume 11; Issue 11; Pages: 1545
In the cheese-making industry, commonly chymosin is used as the main milk-clotting enzyme. Bactrian camel (Camelus bactrianus) chymosin (BacChym) has a milk-clotting activity higher than that of calf chymosin for cow’s, goat’s, ewes’, mare’s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::dfad44bc5b5822a8d97b7ba6f9901812
Autor:
Saniya, Aktayeva, Kairat, Baltin, Assel, Kiribayeva, Zhiger, Akishev, Dmitriy, Silayev, Yerlan, Ramankulov, Bekbolat, Khassenov
Publikováno v:
Biology. 11(2)
Environmental safety and economic factors necessitate a search for new ways of processing poultry farm feathers, which are 90% β-keratin and can be used as a cheap source of amino acids and peptones. In this study, feather-decomposing bacteria were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::acfb209521e12b99439ebff7fdc594b9
https://pubmed.ncbi.nlm.nih.gov/35205110
https://pubmed.ncbi.nlm.nih.gov/35205110
Autor:
Kairat Baltin, Assel Kiribayeva, Zhiger Akishev, Yerlan Ramankulov, Arman Mussakhmetov, Bekbolat Khassenov
Publikováno v:
Heliyon
Heliyon, Vol 7, Iss 5, Pp e07137-(2021)
Heliyon, Vol 7, Iss 5, Pp e07137-(2021)
Camel chymosin can be efficiently employed to produce cheese. Traditionally the rennet enzyme produced by the glands of the fourth stomach of ruminant animals (abomassum) is used in cheese making. Full-length Camelus bactrianus (Bactrian camel) proch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3deca1ae2a0078afc19d96111b842e34
http://europepmc.org/articles/PMC8170492
http://europepmc.org/articles/PMC8170492