Academic literature on the topic 'Lactic acid. Filamentous fungi'

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Journal articles on the topic "Lactic acid. Filamentous fungi"

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Kačániová, Miroslava, Simona Kunova, Elena Horská, et al. "Diversity of microorganisms in the traditional Slovak cheese." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 532–38. http://dx.doi.org/10.5219/1061.

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The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-
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Svanström, Åsa, Silvio Boveri, Emma Boström, and Petter Melin. "The lactic acid bacteria metabolite phenyllactic acid inhibits both radial growth and sporulation of filamentous fungi." BMC Research Notes 6, no. 1 (2013): 464. http://dx.doi.org/10.1186/1756-0500-6-464.

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Kačániová, Miroslava, Margarita Terentjeva, Simona Kunová, Petra Borotová, Peter Haščík, and Jana Štefániková. "Microbiota of Non-Smoked Slovak Cheese “Parenica”." Advanced Research in Life Sciences 4, no. 1 (2020): 41–47. http://dx.doi.org/10.2478/arls-2020-0017.

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Abstract Our study was focused on rapid identification of selected groups of microorganisms from non-smoked cheese made from cow’s milk. The following groups of microorganisms were detected: lactic acid bacteria, total microbial counts, coliforms, yeast and filamentous microscopic fungi. The microbial groups were analyzed depending on sampling month from January to December. The microbial qualtity of samples were evaluated with classical microbiological method and than identified with mass spectrometry. The highest total microbial count was found in July - 3.42 log CFU/g. The presence of colif
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Alauzet, Nathalie, Sevastianos Roussos, Henri Garreau, and Michel Vert. "Microflora dynamics in earthworms casts in an artificial soil (biosynthesol) containing lactic acid oligomers." Brazilian Archives of Biology and Technology 44, no. 2 (2001): 113–19. http://dx.doi.org/10.1590/s1516-89132001000200001.

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Studies were performed to appreciate the presence of micro-organisms able to degrade OLA, in earthworms casts or in the surroundings. Worms were grown in biosynthesol, an artificial soil. The counting of bacteria and fungi in earthworms casts and in biosynthesol without earthworms suggested that earthworms ate some of the micro-organisms. The main filamentous fungi genera found were Aspergillus, Trichoderma, Fusarium and Penicillium. Previous results in the literature have shown that some species from the Aspergillus and Fusarium genera were able to degrade OLA and other aliphatic esters. It c
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Maslova, O. V., O. V. Senko, N. A. Stepanov, and E. N. Efremenko. "Comparison of Lactic Acid Production by Free and PVA-Cryogel-Immobilized Bacteria or Filamentous Fungi." Kataliz v promyshlennosti 16, no. 3 (2016): 69–75. http://dx.doi.org/10.18412/1816-0387-2016-3-69-75.

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Kačániová, Miroslava, Margarita Terentjeva, Simona Kunová, Peter Haščík, Przemysław Łukasz Kowalczewski, and Jana Štefániková. "Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”." Open Life Sciences 16, no. 1 (2021): 277–86. http://dx.doi.org/10.1515/biol-2021-0038.

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Abstract “Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi. All those groups of microbiota were detected using classical microbiological methods and identified using mass spectrometry. A total of 3,758 isolates were identified with score higher than
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Schwan, Rosane Freitas. "Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum." Applied and Environmental Microbiology 64, no. 4 (1998): 1477–83. http://dx.doi.org/10.1128/aem.64.4.1477-1483.1998.

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ABSTRACT Cocoa fermentations were performed in wooden boxes under the following four experimental regimens: beans naturally fermented with wild microflora; aseptically prepared beans with no inoculum; and beans inoculated with a defined cocktail containing microorganisms at a suitable concentration either at zero time or by using phased additions at appropriate times. The cocktail used consisted of a yeast,Saccharomyces cerevisiae var. chevalieri, two lactic acid bacterial species, Lactobacillus lactis andLactobacillus plantarum, and two acetic acid bacterial species, Acetobacter aceti and Glu
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Brakhage, Axel A. "Molecular Regulation of β-Lactam Biosynthesis in Filamentous Fungi". Microbiology and Molecular Biology Reviews 62, № 3 (1998): 547–85. http://dx.doi.org/10.1128/mmbr.62.3.547-585.1998.

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SUMMARY The most commonly used β-lactam antibiotics for the therapy of infectious diseases are penicillin and cephalosporin. Penicillin is produced as an end product by some fungi, most notably by Aspergillus (Emericella) nidulans and Penicillium chrysogenum. Cephalosporins are synthesized by both bacteria and fungi, e.g., by the fungus Acremonium chrysogenum (Cephalosporium acremonium). The biosynthetic pathways leading to both secondary metabolites start from the same three amino acid precursors and have the first two enzymatic reactions in common. Penicillin biosynthesis is catalyzed by thr
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Vinokurov, E. G., A. S. Skichko, G. M. Mukhametova, Kozhukhar O.Yu., T. F. Burukhina, and V. P. Meshalkin. "Investigation and Simulation of Biodegradation Suppression in Electroless Nickel Plating Baths." Herald of the Bauman Moscow State Technical University. Series Natural Sciences, no. 4 (91) (August 2020): 103–22. http://dx.doi.org/10.18698/1812-3368-2020-4-103-122.

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The paper considers proliferation of filamentous fungi in electroless nickel plating baths. We determined that it leads to decomposition of processing media and decreased coating deposition rates. We developed a mathematical model for suppressing filamentous fungi growth in electroless nickel plating solutions in the presence of various inhibitors. The model allows us to predict microorganism proliferation rate under the conditions specified. We used experimental data and mathematical simulation as the basis for investigating processing media biodegradation in electroless nickel plating. Our m
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Kuwaki, Shinsuke, Iichiro Ohhira, Masumi Takahata, Atsuko Hirota, Yoshiyuki Murata, and Mikiro Tada. "Effects of the fermentation product of herbs by lactic acid bacteria against phytopathogenic filamentous fungi and on the growth of host plants." Journal of Bioscience and Bioengineering 98, no. 3 (2004): 187–92. http://dx.doi.org/10.1016/s1389-1723(04)00264-6.

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Dissertations / Theses on the topic "Lactic acid. Filamentous fungi"

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Thongchul, Nuttha. "Lactic acid production by immobilized Rhizopus oryzae in a rotating fibrous bed bioreactor." Connect to this title online, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1104333442.

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Thesis (Ph. D.)--Ohio State University, 2005.<br>Title from first page of PDF file. Document formatted into pages; contains xviii, 246 p.; also includes graphics (some col.) Includes bibliographical references (p. 207-222).
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Liaud, Nadege. "Production d' acides organiques à ph acide par des champignons filamenteux : etude de la biodiversité fongique et production d' acide lactique par Aspergillus brasiliensis." Thesis, Aix-Marseille, 2015. http://www.theses.fr/2015AIXM4010.

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L’objectif de cette thèse est de développer une nouvelle souche de champignon filamenteux pour la production d’acide lactique. Pour répondre à cet objectif, nous avons tout d’abord d’exploré la biodiversité fongique à la recherche de champignons filamenteux capables de produire de l’acide lactique ou présentant de bonnes prédispositions pour la production d’acides organiques sans neutralisation du pH. Grâce à ce criblage, une souche sauvage d’Aspergillus brasiliensis a été sélectionnée et utilisée pour construire, grâce à l’ingénieure métabolique, les premières souches d’Aspergillus capables d
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Yokochi, Toshihiro. "Industrial Production of γ-Linolenic Acid by Filamentous Fungi". Kyoto University, 1996. http://hdl.handle.net/2433/160873.

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本文データは平成22年度国立国会図書館の学位論文(博士)のデジタル化実施により作成された画像ファイルを基にpdf変換したものである<br>Kyoto University (京都大学)<br>0048<br>新制・論文博士<br>博士(農学)<br>乙第9392号<br>論農博第2097号<br>新制||農||733(附属図書館)<br>学位論文||H8||N2989(農学部図書室)<br>UT51-97-B329<br>(主査)教授 清水 昌, 教授 加藤 暢夫, 教授 熊谷 英彦<br>学位規則第4条第2項該当
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Magnusson, Jesper. "Antifungal activity of lactic acid bacteria /." Uppsala : Dept. of Microbiology, Swedish Univ. of Agricultural Sciences, 2003. http://epsilon.slu.se/a397.pdf.

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Liu, Yan. "Co-production of lactic acid and chitin using a pelletized filamentous Rhizopus oryzae culture from cull potatoes." Online access for everyone, 2005. http://www.dissertations.wsu.edu/Dissertations/Fall2005/y%5Fliu%5F121205.pdf.

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Hattingh, Melanie. "The effect of lactic acid bacteria and fungi on the malting of barley." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/79911.

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Thesis (MSc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Barley malt is the predominant raw material for beer brewing world-wide. To meet consumer demand, a constant high quality malt product is required. Malt quality is determined by the degree of substrate hydrolysis during germination and mashing which serves as fermentable substrates for alcoholic fermentation during brewing. It is often difficult to sustain malt of high quality due to inconsistent malt batches and poor germination capacities of dormant barley. External additives such as chemicals and gibberellic acid have been us
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Dörsam, Stefan [Verfasser], and C. [Akademischer Betreuer] Syldatk. "Evaluation of Renewable Resources as Carbon Sources for Organic Acid Production with Filamentous Fungi / Stefan Dörsam ; Betreuer: C. Syldatk." Karlsruhe : KIT-Bibliothek, 2018. http://d-nb.info/115547435X/34.

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Sarangbin, Somsak. "Breeding of filamentous fungi for citric acid production from cellulosic and starchy materials = Serurōsu-kei narabini denpunkei genryō kara no kuen-san seisansei o yūshita shinkina shijōkin no ikushu /." Electronic version of summary, 1994. http://www.wul.waseda.ac.jp/gakui/gaiyo/2075.pdf.

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Almeida, Alex Fernando de. "Cultivo de Mucor circinelloides em substratos líquido e sólido para produção de ácidos graxos insaturados /." Rio Claro : [s.n.], 2007. http://hdl.handle.net/11449/94981.

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Orientador: Sâmia Maria Tauk-Tornisielo<br>Banca: Eleonora Cano Carmona<br>Banca: Sandra Regina Ceccato Antonini<br>Resumo: Os ácidos graxos insaturados, presentes naturalmente em óleos vegetais e peixes de áua fria, possuem potentes atividades biológicas como precursores antiinflamatórios e hormonais. A busca por novas fontes de organismos ricos em ácidos graxos insaturados da família ômega 6 tem-se intensificado. Os fungos filamentosos do solo da ordem Mucorales são conhecidos por possuírem naturalmente altas concentrações destes ácidos graxos. Neste estudo foram inicialmente utilizadas duas
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Almeida, Alex Fernando de [UNESP]. "Cultivo de Mucor circinelloides em substratos líquido e sólido para produção de ácidos graxos insaturados." Universidade Estadual Paulista (UNESP), 2007. http://hdl.handle.net/11449/94981.

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Made available in DSpace on 2014-06-11T19:27:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-11-01Bitstream added on 2014-06-13T18:56:07Z : No. of bitstreams: 1 almeida_af_me_rcla.pdf: 761433 bytes, checksum: dad3a2525df967414829d2d96c479bd4 (MD5)<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)<br>Os ácidos graxos insaturados, presentes naturalmente em óleos vegetais e peixes de áua fria, possuem potentes atividades biológicas como precursores antiinflamatórios e hormonais. A busca por novas fontes de organismos ricos em ácidos graxos insaturados da família
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Book chapters on the topic "Lactic acid. Filamentous fungi"

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Magnuson, Jon K., and Linda L. Lasure. "Organic Acid Production by Filamentous Fungi." In Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine. Springer US, 2004. http://dx.doi.org/10.1007/978-1-4419-8859-1_12.

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Thongchul, Nuttha, and Shang-Tian Yang. "Controlling Filamentous Fungal Morphology by Immobilization on a Rotating Fibrous Matrix to Enhance Oxygen Transfer andL(+)-Lactic Acid Production byRhizopus oryzae." In ACS Symposium Series. American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2003-0862.ch003.

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E. Guzmán-Alvarez, Romel, and José G. Márquez-Ramos. "Fermentation of Cocoa Beans." In Fermentation - Processes, Benefits and Risks [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98756.

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Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide range of yeasts, lactic acid and acetic acid bacteria, some aerobic sporeforming bacteria and various species of filamentous fungi. The process of cocoa fermentation is a very important step for developing chocolate flavor precursors which are attributable to the metabolism of succession microbial. The microbial ecology of cocoa has been studied in much of the world. In Venezuela, studies have been carried out with Criollo, Forastero, and Trinitario cocoa, fermented under various conditions, the results obtained coinciding with the reported scientific information. Fermentation must be associated with the type of cocoa available, carried out knowing the final processing and derivative (paste, butter, powder). The results shown in this chapter correspond to investigations carried out with cocoa from three locations in Venezuela. The quantification, identification, isolation, functionality of the most representative microbiota involved in the fermentation of these grains was sought. This to give possible answers to the fermentation times and improvement of the commercial quality. Likewise, generate greater interest on the part of the producers in carrying out the fermentation.
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"Isolation of Nucleic Acids from Filamentous Fungi." In Handbook of Nucleic Acid Purification. CRC Press, 2009. http://dx.doi.org/10.1201/9781420070972-18.

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Katz, Margaret, and Brian Cheetham. "Isolation of Nucleic Acids from Filamentous Fungi." In Handbook of Nucleic Acid Purification. CRC Press, 2009. http://dx.doi.org/10.1201/9781420070972.ch10.

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Mollapour, Mehdi, and Peter W. Piper. "Chapter 10 Weak organic acid resistance of spoilage yeasts." In Stress in Yeast and Filamentous Fungi. Elsevier, 2008. http://dx.doi.org/10.1016/s0275-0287(08)80052-5.

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Yamada, Hideaki, Sakayu Shimizu, Yoshifumi Shinmen, Kengo Akimoto, Hiroshi Kawashima, and Saeree Jareonkitmongkol. "Production of Dihomo- √£-linolenic Acid, Arachidonic Acid and Eicosapentaenoic Acid by Filamentous Fungi." In Industrial Applications of Single Cell Oils. AOCS Publishing, 1992. http://dx.doi.org/10.1201/9781439821855.ch7.

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V. Sazanova, Katerina, Nadezhda V. Psurtseva, and Alexey L. Shavarda. "Metabolomic Changes in Wood Inhabiting Filamentous Fungi during Ontogenesis." In Metabolomics - Methodology and Applications in Medical Sciences and Life Sciences. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96621.

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GC–MS-based metabolomic profiling of different strains of basidiomycetes Lignomyces vetlinianus, Daedaleopsis tricolor and Sparassis crispa were studied. On different stages of growth in the methanol extracts of mycelium the different compounds including amino acids, organic acid of TCA cycle, sugars, fatty acids, sugar alcohols, and sugar acids were detected. Changes in the metabolite network occurring with age of the mycelium of L. vetlinianus and D. tricolor are discussed. The exponential phase of mycelium growth is characterized by pronounced differences during of growth, which manifests itself both in the analysis of specific compounds and in the modeling of the statistical model of the metabolic network. The metabolomic network in the stationary growth phase is less susceptible to changes over time, and is also characterized by a lower dispersion of samples from one aging group. For some compounds, including biotechnologically significant ones, targeted analysis by GC–MS was performed. 4, 6-dimethoxy-phthalide (4, 6-dimetoxy-1 (3H) -isobenzofuranone) was isolated from the mycelium of Lignomyces vetlinianus, accumulating in the mycelium in the form of large aggregates. The accumulation of sparassol and other orsellinic acid derivatives in Sparassis crispa culture under various conditions is described.
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Pawlowska, Agata M., Emanuele Zannini, Aidan Coffey, and Elke K. Arendt. "“Green Preservatives”: Combating Fungi in the Food and Feed Industry by Applying Antifungal Lactic Acid Bacteria." In Advances in Food and Nutrition Research. Elsevier, 2012. http://dx.doi.org/10.1016/b978-0-12-394597-6.00005-7.

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Conference papers on the topic "Lactic acid. Filamentous fungi"

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JOVAIŠIENĖ, Jurgita, Bronius BAKUTIS, Violeta BALIUKONIENĖ, Audrius KAČERGIUS, Algimantas PAŠKEVIČIUS, and Gediminas GERULIS. "HYGIENIC SANITARY ESTIMATION OF MAIZE SILAGE IN DAIRY FARMS IN LITHUANIA." In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.023.

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The aim of this study was to estimate maize silage hygienic sanitary parameters, contamination with mycotoxins in dairy farms in Lithuania. In 2011–2012 maize silage samples were collected from 20 dairy farms: prior to ensiling and 3 and 8 months after ensiling. In maize samples, prior to ensiling, L. monocytogenes was detected 25.0 % and after 3 months of ensiling – 10 %. Average of yeast and filamentous fungi in raw material samples were respectively – 71.39 ± 32.17 and 47.67 ± 18.31 CFU/g, after 3 months – 50.06 ± 16.09 CFU/g and 28.27 ± 13.18, after 8 months – 213.81 ± 55.98 and 215.08 ± 5
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Susilowati, Agustine, Hakiki Melanie, Yati Maryati, and Aspiyanto. "Recovery of fermented inulin fiber by lactic acid bacteria (LAB) from inulin hydrolysate using fungi inulinase enzymes of Scopulariopsis sp.-CBS1 and class of Deuteromycetes-CBS4 as cholesterol binder." In INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY (ISAC) 2016. Author(s), 2017. http://dx.doi.org/10.1063/1.4973168.

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