Addition of Sugar, Amino Acids and Corn Steep Liquor to Cucumber Fermentation1
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منابع مشابه
Addition of sugar, amino acids and corn steep liquor to cucumber fermentation.
The development of appreciable brine acidity in cucumber salt stock is necessary for curing the cucumbers and maintaining a desirable color during subsequent storage of stock. Several investigators (Le Fevre, 1920,1922; Joslyn, 1929; Fabian et al., 1932; Fellers et al., 1937; Fellers, 1939) recommended the addition of sugar to cucumber fermentations with the object of stimulating the acid formi...
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The work reported here presents the results of an investigation into the replacement of lactose by glucose or by sucrose in a corn steep liquor medium for the production of penicillin. Previous work has established (Johnson, 1946) that glucose and sucrose are metabolized by Penicillium chrysogenum at a more rapid rate than is lactose. Also, it has been shown that a maximum rate of penicillin pr...
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Molasses is a significant by-product of sugar beet or sugar cane refining industry. In this work, the effects of storage temperature and packaging on the contents of free amino acids (AAs) in sugar beet and sugar cane molasses after freeze drying were inquired. The effect of different variables such as, temperature (4 and 25˚C) and light (Metallized polypropylene container and Normal polypropyl...
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Faisal SHAHZAD*, Muhammad ABDULLAH, Abdul Shakoor CHAUDHRY, Abu Saeed HASHMI, Jalees Ahmed BHATTI, Makhdum Abdul JABBAR, Hafiz Muhammad ALI, Tauseef Ur REHMAN, Farah ALI, Mian Muhammad Khubaib SATTAR, Fayyaz AHMED, Irfan IRSHAD University College of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan Department of Livestock Production, University of Veteri...
متن کاملSome characteristics of a growth stimulant in corn steep liquor for Lactobacillus casei.
In a previous report by Kennedy and Speck (1955), it was shown that the addition of corn steep liquor to milk stimulated the growth of several species of lactic acid bacteria. Additional studies (Kennedy et al., 1955) have shown the stimulatory factor to be different from other stimulatory factors reported for the lactic acid organisms. These investigators also observed that corn steep appeared...
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ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1957
ISSN: 0003-6919
DOI: 10.1128/aem.5.4.253-261.1957