Energetics of product formation during anaerobic degradation of phthalate isomers and benzoate

Formation of fermentation products and e

Formation of fermentation products and extracellular protease during anaerobic growth ofBacillus licheniformisin chemostat and batch-culture

✍ Ben A. Bulthuis; Caius Rommens; Gregory M. Koningstein; Addaan H. Stouthamer; He 📂 Article 📅 1992 🏛 Springer Netherlands 🌐 English ⚖ 28 KB

Engineering Escherichia coli to improve

Engineering Escherichia coli to improve culture performance and reduce formation of by-products during recombinant protein production under transient intermittent anaerobic conditions

✍ Alvaro R. Lara; Consuelo Vazquez-Limón; Guillermo Gosset; Francisco Bolívar; Agu 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 327 KB 👁 2 views

## Abstract Three __E. coli__ strains, named VAL22, VAL23, and VAL24, were engineered at the level of mixed‐acid fermentation pathways to improve culture performance under transient anaerobic conditions. VAL22 is a single mutant with an inactivated __poxB__ gene that codes for pyruvate oxidase whic

Thermal degradation of precursors and fo

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part I. Changes of amino acids and sugars

✍ Kaminski, E. ;Przybilski, R. ;Gruchala, L. 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 682 KB

## Abstract Extracts from wheat, rye and barley malt have been used as a source for free amino acids and sugars in MAILLARD reaction studies. By means of special GLC techniques we have determined the content of 16 amino acids and 6 sugars during heating under controlled conditions; temperature, tim

Saccharolytic activity and its role as a

Saccharolytic activity and its role as a limiting step in methane formation during the anaerobic degradation of rice straw in rice paddy soil

✍ Kristin Glissmann; Ralf Conrad 📂 Article 📅 2002 🏛 Springer 🌐 English ⚖ 106 KB

Thermal degradation of precursors and fo

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH

✍ Przybylski, R. ;Kamiński, E. 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 420 KB

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH' R. PRZYBYLSKI and E. KAM~JSKI The effect of temperature and pH