Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Marion L, Fields"'
Publikováno v:
Journal of food protection. 54(2)
The production of biomass using ground corn cobs and ground corn stalks and a 1:1 (w/w) mixture of the two was studied using Cellulomonas uda in a monoculture and in mixture with Candida utilis . The addition of C. utilis improved the amino acid cont
Autor:
Fu Gen Yoa, Marion L. Fields
Publikováno v:
Journal of food protection. 53(3)
Fermentation of corn meal by Bacillus licheniformis strain 6 significantly (P
Autor:
Kitimal, Vajaranant, Marion L, Fields
Publikováno v:
Journal of food protection. 52(11)
Five microorganisms out of 22 cultures previously isolated from fermenting corn meal produced vitamin B
Publikováno v:
Journal of food protection. 51(11)
One-step fermentation involving two microorganisms inoculated at the same time and two-step fermentations involving two inoculations of different microbes at different times were used to enrich corn meal. Starch in corn meal was first hydrolyzed by a
Autor:
Marion L. Fields, Guo-Sui Ye
Publikováno v:
Journal of food protection. 52(4)
Trichoderma reesei NRRL 11236, Trichoderma viride ATCC 32630, Trichoderma viride ATCC 32098 and Myrothecium verrucaria ATCC 9095 were evaluated for the production of toxic substances with the fertile egg tests. Strains NRRL 11236, ATCC 32630, and ATC
Autor:
Marion L. Fields, Ching-Yee Liu
Publikováno v:
Journal of food protection. 51(11)
Seven strains of microorganisms out of 35 examined produced pantothenic acid. These included 3 strains of Bacillus licheniformis , 3 strains of Enterobacter cloacae and 1 strain of Hansenula subpelliculosa . Microorganisms not producing pantothenic a
Autor:
Marion L. Fields, Sumate Tantratian
Publikováno v:
Biological Wastes. 34:123-131
Fermentation of ground corn cobs increased their nutritive value after pretreatment with NaOH. Bacterial fermentation improved the vitamin content, total protein, amino acid content, and the percentage relative nutritive value. Fungal fermentation wa
Autor:
Marion L. Fields, Kaouther Ben Amor
Publikováno v:
Journal of Food Protection. 53:881-882
Twenty-eight microorganisms, which were isolated from a natural fermentation of corn meal, were screened for niacin production in Difco niacin assay medium. Bacillus licheniformis strains 6, 9, and 10 grew in the synthetic medium free from niacin, in
Toxic effects of fermented and unfermented sorghum meal diets naturally contaminated with mycotoxins
Publikováno v:
Applied and Environmental Microbiology. 47:1118-1125
Male weanling rats fed diets containing fermented and unfermented tannin-free sorghum meals naturally contaminated with traces of ochratoxin A, zearalenone, and an unidentified toxic substance developed anorexia. Mean changes in body weight over a 28
Autor:
H. J. Chung, Marion L. Fields
Publikováno v:
Journal of Food Science. 51:1514-1517
The % RNV values and available lysine of corn meal were decreased (P 0.05) among the yields of riboflavin by B. megaterium in fermented corn meal at different pH and temperatures. Vitamin B12 and riboflavin increased most rapidly during the first day