منابع مشابه
Biosynthesis of Cephalosporin C: I. Factors Affecting the Fermentation.
A series of complex and synthetic media have been developed that are suitable for the production of cephalosporin C and cephalosporin N by a mutant strain of Cephalosporium (C.M.I. 49,137). dl-Methionine increased the yield of both antibiotics, with more effect on cephalosporin N. l-Cystine had a greater enhancing effect on formation of cephalosporin C than on formation of cephalosporin N in sy...
متن کاملFactors affecting fermentation reactions in the large bowel.
Quantitatively, the main sources of C and energy for bacteria growing in the human large intestine are starches and plant cell wall polysaccharides that escape digestion in the small bowel (Macfarlane & Cummings, 1991). These substances are depolymerized by hydrolytic enzymes produced by colonic bacteria, and their component sugars are fermented to a range of products, including organic acids, ...
متن کاملAntioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress
BACKGROUND/OBJECTIVES Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigated the protective activity of methanol extract of kimchi under different fermentation stages against oxidative damage. MATERIALS/METHODS Fresh kimchi (Fresh), optimally ripened kimchi (OptR), and over ripened kimchi (OvR) were fermented until the pH reached pH 5.6, pH 4.3, and...
متن کاملBacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing.
Kimchi, a food made of fermented vegetables, is densely populated by indigenous microorganisms that originate from the raw ingredients under normal conditions. Most microbiological studies on kimchi have been on the most popular dish, baechu-kimchi (Chinese cabbage kimchi). Therefore, relatively little is known about the various other kinds of kimchi (depending on the region, season, main ingre...
متن کاملMetatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarrays.
We constructed genome probing microarrays (GPM) that are specific to 39 lactic acid bacteria (LAB) in an effort to monitor microbial diversity and biological activity during the fermentation of kimchi, a traditional Korean vegetable product known to contain various health-promoting and immunity-boosting factors. Metagenomes and metatranscriptomes extracted from periodically sampled kimchi soup ...
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ژورنال
عنوان ژورنال: Japanese Journal of Lactic Acid Bacteria
سال: 2003
ISSN: 1343-327X
DOI: 10.4109/jslab1997.14.56