THE FERMENTATION OF PECTIN AND PECTIC ACID BY BACILLUS POLYMYXA
نویسندگان
چکیده
منابع مشابه
Pectic Acid Lyases of Bacillus polymyxa 1
Four enzymes were separated from an extracellular preparation of Bacillus polymyxa by carboxymethylcellulose column chromatography. The pH optima were 8.3 to 8.5, 8.7 to 8.9, 9.2 to 9.4, and 9.5 to 9.6. All of the enzymes required calcium ion for maximum activity, whereas strontium ion was only partially effective in stimulating activity. Cobalt was the only other cation tested which was effect...
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Alkyl esters of pectin and pectic acid have been prepared via three different synthetic routes. Enhancements of intrinsic viscosity, binding to bile acids and to isolated soy protein were shown for these novel pectin derivatives. The development of new and improved pectin-containing products may be enhanced by the ease of preparation and improved functionality of such compounds.
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The endospore of Bacillus polymyxa was originally described by Meyer (1897) in a study of a bacillus which he designated Astasia asterospora. Meyer's drawings of the spore, showing ridges and the star shaped aspect, were reproduced by Knaysi (1951) over the name Bacillus asterosporus. It has not been generally recognized that this name is synonymous with B. polymyxa (Smith, et al., 1952). So th...
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The conditions required for production of levo 2,3-butylene glycol by Bacillus polymyxa from citrus molasses were studied. Starter cultures required acclimatization to the substrate prior to inoculation of the fermentation medium. Maximal production of butylene glycol with minimal residual sugar was obtained with a medium consisting of molasses, diluted to 20 degrees Brix, and 0.4% urea. Optima...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1955
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.70.6.656-662.1955