Food Production Involving Microorganisms and Their ProductsEnergy PatentInternational Joint Conference on Ice-b-international Conference on E-business
An overview of microorganisms used in the production of fermented foods is presented, focusing mainly on common aspects of the use of microbial cultures, r... Å Hansen,ÅS Hansen,ÅS Hansen - 《Handbook of Food & Beverage Fermentation Technology》 被引量: 190发表: 2004年 Special Issue ...
Microorganisms have great importance in biotechnology. They are used for various purposes, for example for the production of food and for the removal of pollutants from the environment. Here are some foods which are made from the microorganisms: 1)Butter:- Butter is made from the cream usually...
To alleviate this, EFFCA has proposed the following definition: “Microbial food cultures are live bacteria, yeasts or molds used in food production”. MFC preparations are formulations, consisting of one or more microbial species and/or strains, including media components carried over from the ...
Microbial production, immobilization and applications of β-D-galactosidase β-D-Galactosidase (β-D-galactoside galactohydrolase, E.C. 3.2.1.23), most commonly known as lactase, is one of the most important enzymes used in food pr... Parmjit,S,Panesar,... - 《Journal of Chemical Technology...
Aromatic chemicals, which are typically derived from benzene, toluene and xylene in petroleum industry, have been used in large amounts in various industries. Over the last three decades, many metabolically engineered microorganisms have been developed for the bio-based production of aromatic chemicals...
In GM plants, there are still a limited number of elements, such as marker genes, promoter sequences and terminators, used for their construction, while the special nature of microorganisms, especially of prokaryotes, makes its detection cumbersome. There is also a limited number of genetically ...
Spoilage microorganisms of the lactic acid bacteria (LAB) group, for example, may grow in pH values as low as 2.0. Pathogenic microorganisms, such as Cl. botulinum, will not grow in pH values below 4.6. Because of its pathogenic potential, pH 4.6 is used as a limit for a food to be ...
[Energy expenditure and CO2 output of different forms of food production]. [German] The formation of silver iodide sols, at p Ag 3, in the presence of anionic surface active agents has been studied by means of spectrophotometry, microelectrophoresis and electron microscopy. The following surface ...
Effects of irradiation in medicinal and eatable herbs For ages, herbs have been used as medicine and food. Nowadays, the interest in phytotherapeutics is increasing as well as the consumer attention. Some bioc... PM Koseki,ALCH Villavicencio,MS Brito,... - 《Radiation Physics & Chemistry》 ...