Zobrazeno 1 - 10
of 100
pro vyhledávání: '"M. Wojtatowicz"'
Autor:
Ludwika Tomaszewska, Małgorzata Robak, M. Wojtatowicz, Anita Rywińska, Piotr Juszczyk, Zbigniew Lazar, Waldemar Rymowicz
Publikováno v:
Biomass and Bioenergy. 48:148-166
Unconventional and nonpathogenic Yarrowia lipolytica yeast has been addressed in various studies conducted in many research centers, and in recent years has been perceived as an especially attractive host for many applications of glycerol. In its ini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97682acff8ce713348ab63c6d82fccb3
https://doi.org/10.1016/j.biombioe.2012.11.021
https://doi.org/10.1016/j.biombioe.2012.11.021
Publikováno v:
Polish Journal of Food and Nutrition Sciences. 62:143-150
Freeze-Drying Preservation of Yeast Adjunct Cultures for Cheese Production Four yeast strains: Yarrowia lipolytica PII6a, Candida famata MI1a, C. kefyr PII1b, C. sphaerica FII7a, adjunct cultures for cheese production were preserved by freeze-drying.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37522f7dbbcde180d65e68e00e6ce435
https://doi.org/10.2478/v102222-011-0045-1
https://doi.org/10.2478/v102222-011-0045-1
Publikováno v:
Folia Microbiologica. 49:713-717
Fourteen strains of Candida famata and 7 strains of C. sphaerica originating from blue-veined Rokpol cheese were studied for their ability to produce killer toxins against 3 strains of Yarrowia lipolytica selected as potential starter cultures for ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93685cfb855dd4d20575f7d1713d102c
https://doi.org/10.1007/bf02931554
https://doi.org/10.1007/bf02931554
Autor:
M. Wojtatowicz, Grzegorz Szczepaniak
Publikováno v:
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b310f3d7de81b773cc587b0599222f8
https://doi.org/10.15193/zntj/2011/79/192-203
https://doi.org/10.15193/zntj/2011/79/192-203
Publikováno v:
Applied Microbiology and Biotechnology. 39:1-4
Citric acid was produced from glucose in repeated-batch shake-flask and continuous air-lift cultivations by calcium-alginate-immobilized Yarrowia lipolytica A-101 yeast. The medium composition was systematically studied in a batch system by using exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a4fa2647d5e2d3859516e25861136ce
https://doi.org/10.1007/bf00166838
https://doi.org/10.1007/bf00166838
Publikováno v:
Process Biochemistry. 28:453-460
Citric and isocitric acid production were measured in strain A-101 of Yarrowia lipolytica . Product yield on n-hexadecane, including substrate used for cell growth, was in the range of 1·08–1·44 g total acid/g n-hexadecane. The citric acid fracti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea415175a283bbb3cd7709c44caffcb8
https://doi.org/10.1016/0032-9592(93)85028-e
https://doi.org/10.1016/0032-9592(93)85028-e
Publikováno v:
Journal of biotechnology. 152(1-2)
The aim of the study was to examine how the dilution rate and the chemical composition of the production medium impacts on the synthesis of citric acid by the Yarrowia lipolytica strain Wratislavia AWG7 from glycerol in a chemostat culture. The yeast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3928b874183e528d1b99b50fd089258c
https://pubmed.ncbi.nlm.nih.gov/21262285
https://pubmed.ncbi.nlm.nih.gov/21262285
Autor:
Anna Czaplińska, Małgorzata Robak, Wojciech Barszczewski, Maciej Wilgosz, Ewa Walczak, M. Wojtatowicz
Publikováno v:
Food microbiology. 24(3)
Fifteen wild yeast strains were isolated in two factories of a lager brewing company in Poland. Their identification with API 32C system showed mainly the presence of Candida sake species (7/15). To differentiate the isolates, randomly amplified poly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::116f2eded88921bdb998aefaaf2c9fdd
https://pubmed.ncbi.nlm.nih.gov/17188210
https://pubmed.ncbi.nlm.nih.gov/17188210
Autor:
Monika Grzegorczyk, Lukasz Bobak, Xymena Połomska, Marek Szołtysik, Barbara Zarowska, Adam Figiel, M. Wojtatowicz, Piotr Regiec
Publikováno v:
New Biotechnology. 31:S218
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f52974d2401a59b1aac0b67e48148dff
https://doi.org/10.1016/j.nbt.2014.05.1011
https://doi.org/10.1016/j.nbt.2014.05.1011
The aim of the study described in this paper was to determine the effect of two strains of Geotrichum candidum , used as starter cultures in the malting process, on the quality of final malt. Results showed that the use of G. candidum resulted in a g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d7c72c619b4397ae9b3a9504bd47656
https://doi.org/10.1016/s0921-0423(00)80086-6
https://doi.org/10.1016/s0921-0423(00)80086-6
