Thematische Bibliographien / Flavur var columnaris

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen

Auswahl der wissenschaftlichen Literatur zum Thema „Flavur var columnaris“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Flavur var columnaris"

1

Ali, F. S., та A. A. Abdel-Moneim. "Physico-chemical properties of Aspergillus flavus var. columnaris α-amylase". Zentralblatt für Mikrobiologie 144, № 8 (1989): 615–21. http://dx.doi.org/10.1016/s0232-4393(89)80122-2.

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2

Varga, J., J. Frisvad, and R. Samson. "A reappraisal of fungi producing aflatoxins." World Mycotoxin Journal 2, no. 3 (August 1, 2009): 263–77. http://dx.doi.org/10.3920/wmj2008.1094.

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Aflatoxins are decaketide-derived secondary metabolites which are produced by a complex biosynthetic pathway. Aflatoxins are among the economically most important mycotoxins. Aflatoxin B1 exhibits hepatocarcinogenic and hepatotoxic properties, and is frequently referred to as the most potent naturally occurring carcinogen. Acute aflatoxicosis epidemics occur in several parts of Asia and Africa leading to the death of several hundred people. Aflatoxin production has incorrectly been claimed for a long list of Aspergillus species and also for species assigned to other fungal genera. Recent data
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3

Rasmey, Abdel-hamied, and Aya Basha. "Isolation and screening of kojic acid producing isolate of Aspergillus oryzae potentially applicable for production from sugarcane molasses." International Journal of Biological Research 4, no. 2 (August 6, 2016): 119. http://dx.doi.org/10.14419/ijbr.v4i2.6434.

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Kojic acid is an organic acid produced as secondary metabolite by different fungi specially Aspergillus species. Isolation of a novel fungal strain potential for kojic acid production from agro-industrial wastes was the main purpose of the present study. Kojic acid was estimated in the current investigation colorimetric by 2,6-dichlorophenolindophenol (DCIP). A total of 43 fungal isolates belonging to seven species of Aspergillus recovered from stored wheat grains and dust air were screened for their ability to produce kojic acid. Ten isolates of them belonging to A. oryzae and A. flavus var.
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Dissertationen zum Thema "Flavur var columnaris"

1

Bui, The Truong, University of Western Sydney, of Science Technology and Environment College, and Centre for Advanced Food Research. "A study of Vietnamese soy sauce fermentation." THESIS_CSTE_CAFR_Bui_T.xml, 2003. http://handle.uws.edu.au:8081/1959.7/635.

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Vietnamese soy sauce has been made for centuries using traditional methods, in villages in Northern Vietnam. This sauce differs from other Asian products not only in its raw materials but also in its flavour characteristics. Presently small scale Vietnamese soy sauce is produced mostly with a standardised inoculum of Aspergillus oryzae under natural conditions. This usually gives rise to a product of variable and inconsistent quality. The aim of this study was to standardise the fermentation condition for the production of Vietnamese soy sauce, so as to obtain a product of more consistently go
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2

Bui, The Truong. "A study of Vietnamese soy sauce fermentation." Thesis, 2003. http://handle.uws.edu.au:8081/1959.7/635.

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Vietnamese soy sauce has been made for centuries using traditional methods, in villages in Northern Vietnam. This sauce differs from other Asian products not only in its raw materials but also in its flavour characteristics. Presently small scale Vietnamese soy sauce is produced mostly with a standardised inoculum of Aspergillus oryzae under natural conditions. This usually gives rise to a product of variable and inconsistent quality. The aim of this study was to standardise the fermentation condition for the production of Vietnamese soy sauce, so as to obtain a product of more consistently go
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3

Mycock, David John. "A study of some of the inter-relationships between maize and the seed storage fungi as typified by Aspergillus flavus var. columnaris." Thesis, 1990. http://hdl.handle.net/10413/8107.

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The seed storage fungi (xerotolerant) species of the genera Aspergillus and Penicillium} are renowned for their devastating effects on stored grain and grain products. In view of the fact that most of these fungi Iiberate toxins which can be harmful to both man and his livestock this problem is becoming increasingly relevant, particularly in developing countries. The seed storage fungi are said to be saprophytes and opportunistic invaders of dead or naturally dried organic matter, and as such no direct host-pathogen relationship has been ascribed to them. This dissertation reports aspects of a
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