Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mario D. Baigori"'
Publikováno v:
Food Technology and Biotechnology, Vol 44, Iss 2, Pp 247-252 (2006)
Screening of lipolytic strains using Rhodamine-B/olive oil plate technique allowed the selection of Aspergillus niger MYA 135. Lipase production in submerged culture containing 2 % olive oil was enhanced by more than 50 % compared to basal cultural c
Externí odkaz:
https://doaj.org/article/1cfaae3f6d444e4ebd727c295117fd8f
Autor:
Raimo Alén, Murali Anusree, Mario D. Baigori, Parameswaran Binod, Rafael Silva Capaz, Guillermo R. Castro, Coraline Caullet, Miguel Ângelo Cerqueira, Guo-Qiang Chen, Jian Chen, Ed de Jong, Paul J. de Wild, Lilli Dombrowski, Guocheng Du, Bettina Frauz, Balendu S. Giri, Mandavi Goswami, Lalitha Devi Gottumukkala, Rainer Höfer, Gerfried Jungmeier, Margarita Kambourova, Tyler Kashdan, Ina Körner, Michael Kröger, Jérôme Le Nôtre, Quanfeng Liang, Yanna Liang, Harald Lindorfer, Long Liu, K. Madhavan Nampoothiri, Clarisse Nobre, Luiz Augusto Horta Nogueira, E. Toksoy Oner, Ashok Pandey, Anil K. Patel, Licia M. Pera, Ingolf Petrick, Annarita Poli, Qingsheng Qi, Lígia Raquel Rodrigues, Kuttuvan Valappil Sajna, Raveendran Sindhu, Reeta R. Singhania, Christy Sterner, Rajeev K. Sukumaran, José António Teixeira, Leya Thomas, António Augusto Vicente, Ying Wang, Juanyu Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e84b60c56e5973db54e07a1c085f54b2
https://doi.org/10.1016/b978-0-444-63453-5.01002-8
https://doi.org/10.1016/b978-0-444-63453-5.01002-8
Publikováno v:
Food Technology and Biotechnology
Volume 44
Issue 2
Volume 44
Issue 2
Ispitivanjem lipolitičkih sojeva metodom uzgoja na podlozi s dodatkom rodamina B i maslinova ulja odabran je soj plijesni Aspergillus niger MYA 135. Proizvodnja lipaze submerznim postupkom u podlozi s dodatkom 2 % maslinova ulja poboljšana je za vi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::28d75c0bf398934efac9bfb6327d6f21
https://hrcak.srce.hr/109862
https://hrcak.srce.hr/109862
Publikováno v:
Enzyme Technology ISBN: 9781441921246
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dc9c915f5a240b05e942423ce73fa4f
https://doi.org/10.1007/978-0-387-35141-4_33
https://doi.org/10.1007/978-0-387-35141-4_33
Autor:
María S. Cabeza, Fanny L. Baca, Ernesto Muñoz Puntes, Flavia Loto, Mario D. Baigorí, Vilma I. Morata
Publikováno v:
Food Technology and Biotechnology, Vol 49, Iss 2, Pp 187-195 (2011)
In winemaking, low temperatures are favourable for the production and retention of flavour and colour components, requiring the use of cold-active enzymes. For this reason, 'psychrotolerant' microorganisms have been isolated and selected based on the
Externí odkaz:
https://doaj.org/article/90e01bdbf94f4b3cbc0c2dfebc21e20e