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Characteristics of fermentation yeast isolated from traditional Ethiopian honey wine, ogol
The aroma characteristics of honey wine made with yeast ET99 were acceptable, as determined by organoleptic tests, and were found to be applicable to ethanol fermentation.
Polysaccharide produced by the genus Pullularia. I. Production of polysaccharide by growing cells.
A dextranlike polysaccharide was found to be produced on substrates of sucrose, maltose, glucose, and fructose by growing cells of various strains of the genus Pullularia. The polysaccharide,…
Fungal glucoamylases and raw starch digestion
- S. Ueda
Production of ethanol from raw cassava starch by a nonconventional fermentation method
Raw cassava root starch was transformed into ethanol in a one‐step process of fermentation, in which are combined the conventional processes of liquefaction, saccharification, and fermentation to…
Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India
Rice beer, known locally as zutho was collected in the Kohima district in Nagaland, India, and subjected to analytical and microbiological characterization. Zutho was a whitish porridge-like slurry…
Regulation of Polyglutamate Production in Bacillus subtilis (natto): Transformation of High PGA Productivity
Results suggested that γ-GTP activity might mainly participate in the biosynthesis of PGA in B. subtilis (natto), and other enzyme activities such as those of alanine racemase or transaminase among the parental strains and representative transformants were almost the same.
Effect of pH on Pullulan Elaboration by Aureobasidium pullulans S-1
The capability of Aureobasidium pullulans S-1 to produce pullulan varied considerably with the initial pH; that is, pullulan was hardly elaborated with initial pH 2 ~ 2.5, and the organism converted…
Solubilization of a novel isoflavone glycoside-hydrolyzing β-glucosidase from Lactobacillus casei subsp. rhamnosus
Raw Starch Adsorption and Elution Behaviour of Glucoamylase I of Black Aspergillus