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Advances in Applied Microbiology

, Volume 45
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Academic Press, 17/nov/1997 - 326 pagine
Advances in Applied Microbiology
  

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Pagine selezionate

Indice

The Role of Norsolorinic Acid in Aflatoxin Research
1
Chapter 2 Formation of Flavor Compounds in Cheese
17
Chapter 3 The Role of Microorganisms in Soy Sauce Production
87
Chapter 4 Gene Transfer Among Bacteria in Natural Environments
153
SolidState Respiration
213
Chapter 6 Enzymatic Deinking
241
6
271
Index
313
Contents of Previous Volumes
323
Copyright

Parole e frasi comuni

acetate activity aeruginosa aflatoxin amino acids anaerobic Appl ATCC bacteriophages bacterium beans biomass biosynthesis carbon cells cellulase Cheddar cheese cheese flavor Chem chemical chromosomal Cited in Food coli components compounds concentration conjugation culture Dairy Sci degradation effect enzymatic deinking enzyme ethanol FAA kg FAA fatty acids fermentation fiber Food Science free amino acids fungi gene transfer genetic glucose growth halophilus hemicellulases host Iapanese increased influence isolated kg FAA kg lactic acid bacteria lactobacilli lactose levels lipid Lovley lysogenic manganese marine mechanisms metabolism metal methanethiol Microbial Microbiol microorganisms milk moromi NaCl natural environments Nealson norsolorinic acid organisms oxides oxygen particles pathway peptides phage plasmid production protein proteolysis Pseudomonas PUFAs pulp reaction recipient reduced ripening rouxii Sasaki and Nunomura sauce shoyu Singh soil species starter Stotzky strains studies Table Technology Abstracts temperature tion total fatty acids transduction transformation transposons wheat yeasts

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Informazioni bibliografiche

QR code for Advances in Applied Microbiology
TitoloAdvances in Applied Microbiology, Volume 45
Advances in applied microbiology
CollaboratoriSaul L. Neidleman, Allen I. Laskin
EditoreAcademic Press, 1997
ISBN0080564593, 9780080564593
Lunghezza326 pagine
  
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