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Aspergillus nomius, a new aflatoxin-producing species related to Aspergillus flavus and Aspergillus tamarii
TLDR
Aspergillus nomius is described and represents a new aflatoxigenic species phenotypically similar to A. flavus, but Comparisons of DNA relatedness show A. nomius to have only relatively recently evolved from A. tamarii. Expand
A MILLENNIUM OF FUNGI, FOOD, AND FERMENTATION.
Procedures for the pure culture preparation of some fermented but nonalcoholic foods are outlined. These include tempeh, ragi, sufu, shoyu, ang-kak, tea fungus, and miso. The fungi used in the manu...
Microbial conversion of oleic acid to 10-hydroxystearic acid
SummaryResting cell suspensions of seven Nocardia species catalyzed the production of 10-hydroxystearic acid from oleic acid. Nocardia cholesterolicum NRRL 5767 gave a good yield with optimumExpand
Traditional fermented foods
TLDR
Shoyu is the best, known oriental food fermentation, and it is very widely used as a flavoring agent, and a large number of additional ones not so well known outside the Orient, whose products serve as seasoning or flavoring agents. Expand
Microbiological spoilage of mayonnaise and salad dressings.
Saccharomyces bailii was isolated from two-thirds of the spoiled mayonnaise and salad dressing samples examined. Most of the rest were spoiled by Lactobacillus fructivorans. However, one sampleExpand
Biochemical modification of fats by microorganisms: A preliminary survey
TLDR
Over 100 different strains of bacteria, actinomycetes, fungi and yeasts were incubated at 28 C for five days in the presence of soybean oil and Lipase was found intra- and extracellularly when microorganisms were grown in the Presence of Soybean oil. Expand
Lactic acid bacteria in murcha and ragi
TLDR
Sixty-nine strains of bacteria isolated from murcha and ragi (amylase starters) were studied and most belonged to Pediococcus, probably P. pentosaceus, and to Streptococcus faecalis; none were able to attack starch although they are used in starch fermentations. Expand
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