the effect of a selected autochthonous starter culture made up by streptococcus thermophilus, lactobacillus delbrueckii subsp. lactis and lactobacillus helveticus on the microbiological and physicochemical properties of pecorino romano cheese during ripening was investigated. the suitability of the experimental starter culture was tested at industrial scales in cheese-making trials of pecor...

the impact of pgf2? on total proteins, free amino acids and the amino transferases in the gonads of silkworm, bombyx mori l. were investigated in the present experiment. the effect of pgf2? resulted in increase in the total protein and free amino acid contents in the gonads of silkworm larvae indicating improved structural and dynamic levels of organization. the enhanced activity levels of amin...

The impact of PGF2? on total proteins, free amino acids and the amino transferases in the gonads of silkworm, Bombyx mori L. were investigated in the present experiment. The effect of PGF2? resulted in increase in the total protein and free amino acid contents in the gonads of silkworm larvae indicating improved structural and dynamic levels of organization. The enhanced activity levels of amin...

Using Gaussian 03, software the thermodynamic functions such as Gibbs free energy, G, Enthalpy, H, and Entropy, S, of Alanine and Valine amino acids were theoretically studied at different solvents. First, the Density Functional Theory (B3LYP) level with 3-21G, 6-31G and 6-31+G basis sets were employed to optimization of isolated Alanine and Valine amino acids in the gas phase. Moreover, Vib...

using gaussian 03, software the thermodynamic functions such as gibbs free energy, g, enthalpy, h, and entropy, s, of alanine and valine amino acids were theoretically studied at different solvents. first, the density functional theory (b3lyp) level with 3-21g, 6-31g and 6-31+g basis sets were employed to optimization of isolated alanine and valine amino acids in the gas phase. moreover, vib...

The impact of three levels of sea salt (0.0, 8.0, and 16.0 mS/cm2) on six varieties of soybean (Crawford, G21, G22, G35, G82, and G83) was studied. Growth criteria, photosynthetic pigments, soluble sugars, soluble protein, free amino acids, free proline, and protein profile of soybean varieties were investigated under sea salt stress. Results of this study showed a considerable decrease in grow...

In the present study, we identified free amino acid (FAA) contents and chemical composition in four populations of Salmo trutta macrostigma living in Mediterranean region of Turkey. In addition, taste impacts of FAAs were evaluated by taste active values. Moisture, protein, fat and ash content were found in the ranges of 75.49 - 79.59 %, 16.94 - 19.97 %, 1.58 - 3.75 % and, 1.39 - 1.56 %, respec...