amylolytic

It was of interest to investigate how the ability of L137 to utilize starch related to its range and level of amylolytic enzyme activity and the type of enzyme (s) that it produces.

17 Using Mixed Starter Cultures for Thai Nham 1992

This will result in a rapid decrease of the pH, thereby inhibiting the growth of other microorganisms that may be amylolytic but that might be possible spoilers and/or human health hazards.

17 Using Mixed Starter Cultures for Thai Nham 1992

In Chinese soy sauce (Japanese shoyu) and Japanese miso and related meat-flavored, amino acid peptide sauces and pastes, the essential microorganism for amylolytic, proteolytic hydrolysis of the soybean-wheat or soybean-rice or barley substrates is Aspergillus oryzue.

1 Upgrading Traditional Biotechnological Processes 1992

Isolation of an amylolytic lactic acid bacteria in burong bangus.

17 Using Mixed Starter Cultures for Thai Nham 1992

Microbiological studies on amylolytic Oriental fermentation starters.

1 Upgrading Traditional Biotechnological Processes 1992

Besides the basic enzymatic cellulose to ethanol production it can be used to investigate acid hydrolysis, animal feed production tests, research for production of other enzymes (e.g., amylolytic enzymes for hydrolysis of starch) and hydrolysis and fermentation equipment.

Chapter 8 1984

Aspergillus niger having high amylolytic activity and suitable amino acid composition.

Chapter 6 1983

To date, all experiments have been performed with a selected strain of Aspergillus niger having high amylolytic activity and suitable amino acid composition However, other filamentous fungi could be utilized as well.

Chapter 21 1979

Saccharomyces cerevisiae or Candida utilis, rather than having to develop microbial species with amylolytic activity.

Chapter 11 1979

In other words, when the vegetable cell dissolves its own starch, some must needs pass out by osmose into the surrounding animal cell; nor must it be forgotten that the latter possesses abundance of amylolytic ferment.

Scientific American Supplement, No. 324, March 18, 1882 Various