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Sökning: WFRF:(Snygg Bengt Göran)

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  • Einarsson, H., et al. (författare)
  • Inhibition of bacterial growth by Maillard reaction products
  • 1983
  • Ingår i: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 31:5, s. 1043-1047
  • Tidskriftsartikel (refereegranskat)abstract
    • Maillard reaction products (MRP) were obtained by refluxing solutions containing either arginine and xylose (AX) or histidine and glucose (HG). The solutions were tested either unfractionated or partly purified by dialysis through a Spectra/Por (R)-6 membrane with a molecular weight cutoff at 1000. The bacteria tested were both pathogenic and spoilage bacteria frequently found in food. The effects of the AX and HG added were assessed on the basis of the growth curves and the MIC (minimum inhibitory concentration) values recorded. The MIC values obtained show that the inhibitory effect of MRP is dependent on the type of MRP and type of bacteria used. As can be seen from the growth curves, the lag phase of the growth was prolonged with increased concentrations of MRP. The results of the dialysis show that the high molecular weight fraction (Mr ?1000) was more inhibitory than the low molecular weight fraction (Mr ?1000) when tested with Bacillus subtilis, Escherichia coli, and Staphylococcus aureus. The MRP used in this study have in other studies been shown to possess a high antioxidative effect. © 1983 American Chemical Society.
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  • Jonsson, U., et al. (författare)
  • Lipase production and activity as a function of incubation time, pH and temperature of four lipolytic microorganisms
  • 1974
  • Ingår i: Journal of Applied Bacteriology. - 0021-8847. ; 37:4, s. 571-581
  • Tidskriftsartikel (refereegranskat)abstract
    • The lipolytic activity in supernatant fractions of cultures of Saccharomycopsis lipolytica, Micrococcus caseolyticus, Bacillus licheniformis and a Staphylococcus sp. was studied. Nutrient broth with and without emulsified olive oil was used as substrate. Optimal pH values and temperatures for the lipase produced by the 4 different microorganisms were determined. The lipolytic activity generally reached a maximum after incubation for 2 to 6 days. The subsequent decrease in the lipolytic activity was associated with a high proteolytic activity only for Micrococcus caseolyticus. The lipolytic activity was decreased by the presence of olive oil in the medium. Determination of the lipolytic activity after a certain time of incubation, the maximal lipolytic activity and a time integrated lipolytic activity are compared as estimators for the potential hydrolytic capacity of micro organisms.
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  • Resultat 1-10 av 17

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