Fermentati on The inoculum for antibiotic production was prepared in a medium containing glucose 2%, peptone 0.5%, meat extract 0.5%, dry yeast 0.3%, NaCl 0.5%, CaCO3 0.3% (ajusted to pH 7.0 before sterilization). A 250-ml Erlenmeyer flask containing 30ml of this medium was inoculated from a slant of Streptomyces sp. No. 83-16. The flask was incubated at 28°C on a rotary shaker at 220rpm for 72...

BACKGROUND Most of the previous studies regarding the effects of gel-forming fibres have considered the gastric emptying of liquid or solid meals after the addition of pectin or guar gum. The influence of locust bean gum, on gastric emptying of nutrient semisolid meals in humans has been less well studied, despite its common occurrence in foods. Using a standardised ultrasound method, this stud...

PURPOSE Botulism type E intoxication is a rare condition among human botulism. We aim to describe a first case of botulism type E intoxication in Taiwan. CASE REPORT We report a 36-year-old young man with foodborne botulism type E associated with commercially vacuum packaged dried bean curd. He developed bilateral ptosis, diplopia and dysphagia 4 days after taking the dried bean curd. Electro...

in this study the effect of different nitrogen source substrates on the amount of chitosan production by aspergillus niger was investigated. a. niger ptcc 5012 from the persian type culture collection (ptcc) was grown on soy bean, corn seed and canola residues at 30 °c for specified cultivation days under sterilized conditions. chitosan was extracted from the fungal mycelia using hot alkaline a...

A novel soy-based epoxy resin system was synthesized by the process of transesterification and epoxidation of regular soy bean oil, which has the potential to be widely usable in various composite manufacturing processes. Cure kinetics and rheology are two chemical properties commonly required in process modeling. In this work, the cure kinetics and rheology of the soy-based resin system were m...

Studies on the formation of humin in protein hydrolysates have demonstrated that heating causes a reaction between carbohydrates and certain amino acids (l-3). This reaction, often referred to as the Maillard reaction, has significance in connection with the development of brown color during the processing of foods. Further, this reaction appears to have nutritional importance, since recently i...

Introduction: Several studies indicate that estrogen use increase performance on some tests of cognition especially in postmenopausal women. These steroids have many side effects, thus, other estrogenic agents with fewer side effects are needed to develop alternative treatment strategies. The main objection of this study was to evaluate the effects of different doses of dietary soy meals (with ...

this experiment was conducted to investigate the effects of using three commercial enzymes on performance and carcass quality of broiler chickens fed with wheat-barley-soy based diets. in a completely randomized design 405 of broiler (ross308) in nine treatments, three replicates (with 15 bird in each replicate) were used. the experimental diets included 1) diet based on corn–soybean meal (with...

Liposome, Chlorophyll, Photosynthesis, Fluorescence Lifetime, Lipid Phase Change With chlorophyll a-dipalmitoylphosphatidylcholine-liposomes, the absorption increases at 706 and 450 nm, and decreases at 660 and 420 nm, as the temperature is lowered. As the temperature is increased opposite changes are observed. A lipid phase change occurs at 34°. The pigment to lipid ratio is 1 to 5 in the lipo...

Standardised ileal digestibilities (SID) of crude protein and amino acids (AA) originating from 24 different feed ingredients, including 11 feed ingredients produced from soybeans, seven by-products of starch processing, four whey products and two fish meals, were determined in piglets by means of the difference method. For the indispensable AA, the highest SID values were obtained in three out...