Induction of mutation in Lactobacillus casei subsp. alactosus by nitrosoguanidine.
نویسندگان
چکیده
منابع مشابه
Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, and Lactobacillus rhamnosus strains.
Hydrophilic and electrostatic cell surface properties of eight Lactobacillus strains were characterized by using the microbial adhesion to solvents method and microelectrophoresis, respectively. All strains appeared relatively hydrophilic. The strong microbial adhesion to chloroform, an acidic solvent, in comparison with microbial adhesion to hexadecane, an apolar n-alkane, demonstrated the par...
متن کاملProteolysis by Lactobacillus casei
A study of the proteinase activity of Lactobacillus casei grown in milk and of cell-free extract of L. cawi has been reported on in a previous paper (Brandsaeter and Nelson, 1956). Whereas the proteinases of L. casei have been studied to some extent earlier, very little has been done to characterize the peptidases of this organism. Other lactobacilli hydrolyze some peptides (Christophersen and ...
متن کاملCell Entrapment of Lactobacillus casei subsp. casei ATCC 39392 for Lactic Acid Production
In this study, lactic acid production by repeated batch fermentation using cell entrapped methods was compared. Barium alginate beads, agar gel and polyurethane foam cubes were employed as carriers to immobilize Lactobacillus casei subsp. casei for the purpose of L (+)-lactic acid production. Increasing concentrations of lactic acid during fermentation were better tolerated by barium alginate e...
متن کاملتولید نیمه صنعتی اسید لاکتیک بوسیله سویه Lactobacillus casei subsp. casei
در این تحقیق مراحل تولید نیمه صنعتی اسید لاکتیک در فرمانتورهای همزندار و به منظور طراحی خط صنعتی تولید اسیدلاکتیک با درجه خلوص مورد استفاده در صنایع غذایی مورد ارزیابی قرار گرفت. برای این کار چهار سویه میکروبی استاندارد (Staphylococcus aureus PTCC 1113،Microccoccus luteus PTTC 1110، Escherichia coli PTCC 1330وListeria monocytogenes PTCC 1304) انتخاب و حداقل غلظت مهار کننده رشد برای هر یک ...
متن کاملCharacterization of Nitrite Degradation by Lactobacillus casei subsp. rhamnosus LCR 6013
Nitrites are potential carcinogens. Therefore, limiting nitrites in food is critically important for food safety. The nitrite degradation capacity of Lactobacillus casei subsp. rhamnosus LCR 6013 was investigated in pickle fermentation. After LCR 6013 fermentation for 120 h at 37°C, the nitrite concentration in the fermentation system was significantly lower than that in the control sample with...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1983
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.47.2755