Characterization of Biological Degradation Cypermethrin by Bacillus amyloliquefaciens AP01
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چکیده
منابع مشابه
Characterization of Amylolysin, a Novel Lantibiotic from Bacillus amyloliquefaciens GA1
BACKGROUND Lantibiotics are heat-stable peptides characterized by the presence of thioether amino acid lanthionine and methyllanthionine. They are capable to inhibit the growth of Gram-positive bacteria, including Listeria monocytogenes, Staphylococcus aureus or Bacillus cereus, the causative agents of food-borne diseases or nosocomial infections. Lantibiotic biosynthetic machinery is encoded b...
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Bacillus amyloliquefaciens BaM-2 produces large amounts of extracellular enzymes, and the synthesis of these proteins appears to be dependent upon abnormal ribonucleic acid metabolism. A polynucleotide phosphorylase (nucleoside diphosphate:polynucleotide nucleotidyl transferase) was identified, purified, and characterized from this strain. The purification scheme involved cell disruption, phase...
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Eight strains of highly amylolytic, sporeforming bacilli (hereafter referred to as Bacillus amyloliquefaciens) were compared with respect to their taxonomic relationship to B. subtilis. The physiological-biochemical properties of these two groups of organisms showed that B. amyloliquefaciens differed from B. subtilis by their ability to grow in 10% NaCl, characteristic growth on potato plugs, i...
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The methodology and some of the requirements for the deoxyribonucleic acid-mediated transformation of an arginine auxotroph of Bacillus amyloliquefaciens to prototrophy are described.
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Phytase can improve the nutritional value of plant-based foods by enhancing protein digestibility and mineral availability through phytate digestion in the stomach and the food processing industry. Microbial sources are more promising for the production of phytases on a commercial scale. The objectives of this exploration were to screening and isolation of phytase-producing bacteria from hot sp...
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ژورنال
عنوان ژورنال: Journal of Applied Biological Chemistry
سال: 2016
ISSN: 1976-0442
DOI: 10.3839/jabc.2016.003