Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods
نویسندگان
چکیده
منابع مشابه
Bioactivity of endophytic bacteria and yeasts isolated from Thymus
Endophytes are important resources of bioactive compounds and due to their potential in theproduction of secondary metabolites, they are regarded as a potential reservoir ofbiotechnological applications. In this study, the bioactivity of bacteria and yeasts endophytesresiding in Thymus sp. was evaluated. During April to October 2011, symptomless and healthytissues of Thymus sp. were collected. ...
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کاتالیست یک سنتز جدید برای تیواترها توصیف شده است. واکنش الکل ها با آریل، هتروآریل و آلکیل تیو ل ها درحضور 1،3،5- تری آزو- 2،4،6- تری فسفرین-2،2،4،4،6،6 هگزاکلراید ((tapc به عنوان یک کاتالیست موُثر، بازده های خوب تا عالی از تیواترها را حاصل می کند. علاوه براین، واکنش تحت شرایط بدون فلز و بدون حلال پیش می رود، بنابراین یک مکمل جالب برای روش های شناخته شده سنتز تیواترها ارائه می دهد. یک مکانیسم ا...
15 صفحه اولClonal Relatedness of Enterotoxigenic and Enteropathogenic Escherichia coli Isolates from Diverse Human, Foods and Calf Sources
Background: Foodborne infection caused by EnterotoxigenicEscherichia coli (ETEC) and Enteropathogenic Escherichia coli (EPEC) is one of the major health problems, particularly in the developing countries. Therefore, it is vital to identify the origin of food contamination to plan control strategies efficiently. Method: A tota...
متن کاملXylose and cellobiose fermentation by yeasts isolated from the Brazilian biodiversity
Background The production of fuel ethanol has become important in recent years due not only to the future depletion of fossil fuels, but also environmental concerns. An attractive source of raw material for ethanol production is the lignocellulosic biomass, composed of lignin, cellulose and hemicellulose. In the case of Brazil, the sugarcane bagasse is an interesting source of cellulose and hem...
متن کاملNutritive value of oat flour and oat bran.
Oat flour, the by-product resulting from commercial production of oat bran, was analyzed to contain 7.7% moisture, 11% CP, 6% crude fat, 8.8% NDF, 1.56% ash (.10% Ca, .23% P), 4,265 kcal/kg GE, .41% lysine, .36% threonine, .17% tryptophan, .21% methionine and .34% cystine. Chick bioassays revealed that lysine and threonine were the first- and second-limiting amino acids in oat flour. Slope-rati...
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ژورنال
عنوان ژورنال: Journal of Applied Microbiology
سال: 2014
ISSN: 1364-5072
DOI: 10.1111/jam.12564