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You searched for: Journal Food biotechnology Remove constraint Journal: Food biotechnology Source 1996 v.10 no.1 Remove constraint Source: 1996 v.10 no.1
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1. Comparison of the inhibitory and lethal effects of synthetic versions of plant metabolites (anethole, carvacrol, eugenol, and thymol) on a food spoilage yeast (Debaromyces hansenii)

Author:
Curtis, O.F.; Shetty, K.; Cassagnol, G.; Peleg, M.
Source:
Food biotechnology 1996 v.10 no.1 pp. 55-73
ISSN:
0890-5436
Subject:
food spoilage; food biotechnology; metabolites; eugenol; thymol; Debaryomyces hansenii; death; synthetic populations
Abstract:
... The inhibitory and lethal effects of synthetic versions of compounds found in common herbs and spices were compared on a food spoilage yeast Debaromyces hansenii. Separate treatments of trans-anethole, carvacrol, eugenol, and thymol were investigated in potato dextrose broth (PDB) suspension cultures. Inhibitory activity was studied for all compounds at concentrations of 25, 50, 75, and 100 ppm ov ...
DOI:
10.1080/08905439609549901

2. Effect of ethanol on fermentation and lipid composition in Saccharomyces cerevisiae

Author:
Ciesarova, Z.; Sajbidor, J.; Smogrovicova, D.; Bafrncova, P.
Source:
Food biotechnology 1996 v.10 no.1 pp. 1-12
ISSN:
0890-5436
Subject:
ethanol; Saccharomyces cerevisiae; fermentation; ergosterol; squalene; palmitic acid; palmitoleic acid; stearic acid; oleic acid; biomass production
Abstract:
... The influence of ethanol on growth, fermentation and lipid composition of Saccharomyces cerevisiae was studied. Greater inhibition of growth than of fermentation was found at 5% (v/v) of added ethanol. Enhanced content of lipid and accumulation of ergosterol and squalene at 15% (v/v) of added ethanol were observed. Ethanol increased the content of palmitic, palmitoleic, stearic and oleic acid, but ...
DOI:
10.1080/08905439609549897

3. Isolation and physiological characterization of yeasts involved in sorghum beer production

Author:
Konlani, S.; Delgenes, J.P.; Moletta, R.; Traore, A.; Doh, A.
Source:
Food biotechnology 1996 v.10 no.1 pp. 29-40
ISSN:
0890-5436
Subject:
Sorghum (Poaceae); beers; fermentation; Saccharomyces; Candida; temperature; culture media; food biotechnology
Abstract:
... Yeasts responsible for sorghum beer fermentation were isolated and their physiological characteristics were studied. Twelve typical strains were identified in six beers and found to belong to genera Candida and Saccharomyces. Batch cultures of Candida krusei SO1, Saccharomyces cerevisiae LT3L1, Saccharomyces sp. LK3G and Saccharomyces cerevisiae LT1L2 were carried out in a synthetic glucose medium ...
DOI:
10.1080/08905439609549899

4. Optimizing the concentrations of carbon, nitrogen and phosphorus in a citric acid fermentation with response surface method

Author:
Chen, H.C.
Source:
Food biotechnology 1996 v.10 no.1 pp. 13-27
ISSN:
0890-5436
Subject:
fermentation; nitrogen; equations; methodology; carbon; citric acid; Aspergillus; phosphorus
Abstract:
... Response surface designs and analyses were used to optimize the concentrations of carbon, nitrogen and phosphorus for citric acid production by Aspergillus foetidus CCRC 30206. The citric acid production was adequately approximated with a full quadratic equation obtained from a three-factor-five-level central composite design. Analyses of the quadratic surfaces showed that in a 7-day-fermentation ...
DOI:
10.1080/08905439609549898

5. Production of phenolic flavor compounds with cultured cells and tissues of vanilla species

Author:
Dornenburg, H.; Knorr, D.
Source:
Food biotechnology 1996 v.10 no.1 pp. 75-92
ISSN:
0890-5436
Subject:
flavor compounds; phenolic compounds; cell culture; tissue culture; biosynthesis; enzyme activity; chemical composition
Abstract:
... Plant cell and tissue cultures have been shown to produce a wide range of flavors characteristic of their plant origin. The potential of plant tissue cultures for producing food flavors has been reviewed by Dziezak (1986) and Sahai (1994). Plant-derived flavors, such as vanilla and cocoa, are secondary metabolites which have been proposed as possible targets for industrial use of plant cell cultur ...
DOI:
10.1080/08905439609549902

6. Purification process to obtain cathepsin D, B and L suitable to be used in food industry

Author:
Artigas, G.; Sarraga, C.; Garcia-Regueiro, J.A.
Source:
Food biotechnology 1996 v.10 no.1 pp. 41-54
ISSN:
0890-5436
Subject:
pork; meat production; food industry; myocardium; food biotechnology; cathepsins; food additives; enzyme activity
Abstract:
... The use of enzymes in the food industry allows the improvement of the manufacture and quality of the products. To date, enzymes have not been widely used in the meat industry. To permit a further study of the role and application of cathepsins, a purification process of cathepsins B, D and L from porcine cardiac muscle has been developed. The protocol applied was: extraction of enzyme from porcine ...
DOI:
10.1080/08905439609549900