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Download e-book for kindle: Advances in Applied Microbiology, Vol. 35 by Saul L. Neidleman (ed.), Allen I. Laskin (ed.)

By Saul L. Neidleman (ed.), Allen I. Laskin (ed.)

ISBN-10: 012002635X

ISBN-13: 9780120026357

Meant for researchers in utilized microbiology and environmental engineers, this publication covers such themes as environmental review of biotechnological strategies and microbial changes of haloaromatic and haloaliphatic compounds.

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Additional resources for Advances in Applied Microbiology, Vol. 35

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17) CaClz . 5 Park and Rivera (1982) Park and Rivera (1982); Ramesh and Lonsane (1987b). Park and Rivera (1982) Park and Rivera (1982) Beckord e t a ! (1945); Qadeer et al. , Ltd. , Ltd. 5 because of a reduction in substrate porosity, loss of the structure of WB, development of stickiness in the moist medium, and difficulty in oxygen transfer thereby making such a medium difficult to use, especially on a large scale. , 1960). , 1961; Park and Rivera, 1982; Tobey and Yousten, 1976). 17) was employed by Lulla and Subrahmanyan (1954).

1945). 0. The enzyme was stated to have a high degree of resistance to thermal inactivation when its dextrinization rate at 75'C was compared with that of barley malt a-amylase. The thermostability was enhanced by Ca2+ when used at a concentration of 4 mg of CaC1, ZH,O per milliliter of reaction mixture. However, degradation of starch by the enzyme was found to be different from that of typical commercial bacterial a-amylase preparations. At equal starch-dextrinizing activity, it showed a lower saccharification rate than that of commercial bacterial a-amylase in the early phase of the process.

A-AMY LASE PRODUCTION BY SOLID-STATE FERMENTATION 25 E. 5% starch and proteins, respectively (Fisher, 1973),in addition to various minerals. These nutrients are present in the numerous plant cells that are surrounded by a rigid cell wall in WB particles. , 1985; Chahal, 1983). The nutrients present in those plant cells of WB that are not penetrated by the mycelial cells are thus not available to the culture during fermentation. Some of the vital nutrients necessary for optimum growth and product formation processes may also be present in WB at suboptimal levels.

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Advances in Applied Microbiology, Vol. 35 by Saul L. Neidleman (ed.), Allen I. Laskin (ed.)

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