Advances in Applied Microbiology, Volume 45Academic Press, 17 nov 1997 - 326 pagine This text provides information on advances in microbiology, covering such topics as: the role of norsolorinic acid in aflatoxin research; flavour compounds in cheese; the role of micro-organisms in soy sauce production; and gene transfer among bacteria in natural environments. |
Sommario
| 1 | |
| 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 |
| 313 | |
| 323 | |
Parole e frasi comuni
acetate activity aeruginosa aflatoxin amino acids anaerobic Appl ATCC Bacteriol bacterium 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 Fukushima fungi gene transfer genetic glucose growth halophilus hemicellulases host increased isolated Japanese kg FAA kg lactic acid bacteria lactobacilli lactose levels lipid Lovley lysogenic manganese marine metabolism metal methanethiol microbial Microbiol microorganisms milk moromi NaCl natural environments Nealson norsolorinic acid organisms oxides oxygen particles peptides phage plasmid production protein proteolysis PUFAs pulp recipient reduced ripening rouxii Sasaki and Nunomura sauce shoyu soil soy sauce soybean species starter Stotzky strains studies Table Tappi Technol Technology Abstracts temperature Thraustochytrium tion transduction transformation transposons wheat yeasts