Vol. 3 No. 6 (2014): June - July | Journal of microbiology, biotechnology and food sciences

Microbiology

MICROBIAL TRANSFORMATIONS OF 5-HYDROXY- AND 5-METHOXYFLAVONE IN ASPERGILLUS NIGER AND PENICILLIUM CHERMESINUM CULTURES

Edyta Kostrzewa-SusÅ‚ow, Tomasz Janeczko

448-452
- PDF
EVALUATION OF PHYTASE PRODUCTION BY CANDIDA TROPICALIS ISOLATED FROM FISH GUT AND SUBSEQUENT BIO-PROCESSING OF GROUNDNUT OIL CAKE UNDER SOLID STATE FERMENTATION

Paramita Das, Koushik Ghosh

470-476
- PDF
ANTIFUNGAL ACTIVITY OF HYDROGEN PEROXIDE BASED DISINFECTANT BIOXIL

Karine Grigoryan, Grigori Badalyan, M.I.Martiryan, M.B. Al-Fageeh, V.E. Agabekov, L.A. Tavadyan, L.A. Nersesyan

519-521
- PDF
CONTAMINATION OF BETULA VERRUCOSA EHRH. POLLEN BY MICROORGANISMS, MYCOTOXINS AND HEAVY METALS

Tetiana Shevtsova, Miroslava KaÄÃ¡niovÃ¡, Kateryna Garkava, Jan Brindza, Jana Petrova

509-513
- PDF
AEROBIC BACTERIAL DEGRADATION OF KITCHEN WASTE: A REVIEW

Sher Singh Gill, A.M. Jana, Archana Shrivastav

477-483
- PDF
APPLICATION OF LACTIC ACID BACTERIA AS STARTER CULTURE FOR TARHANA FERMENTATION

Michal Magala, Zlatica KohajdovÃ¡, Jolana KaroviÄovÃ¡, MÃƒÂ¡ria GreifovÃ¡, Gabriel Greif

498-504
- PDF
MICROSCOPIC FILAMENTOUS FUNGI OCCURRENCE IN PLANT POLLEN FROM NONTRADITIONAL PLANT SPECIES

Miroslava KaÄÃ¡niovÃ¡, Jana PetrovÃ¡, LukÃƒÂ¡Ã…Â¡ Hleba, Tetiana Shevtsova, Maciej Kluz, Przemyslaw RoÅ¾ek, Nenad VukoviÄ

522-524
- PDF
BEE-GATHERED POLLEN LOADS SUSPENSION: PRELIMINARY ASSESSMENT OF INTERACTION WITH MICROBIAL GROWTH FOR A POTENTIAL EMPLOYMENT AS A NATURAL FOOD ADDITIVE

Filippo Fratini, Barbara Turchi, Michele Gasperini, Beatrice Torracca, Matteo Giusti, Simona Sagona, Antonio Felicioli, Domenico Cerri

467-469
- PDF
THE IN VITRO EVALUATION OF ortho-/meta-/para-ALKOXYPHENYLCARBAMIC ACID ESTERS CONTAINING 4-(4-FLUOROPHENYL)PIPERAZIN-1-YL MOIETY AGAINST MYCOBACTERIUM TUBERCULOSIS H37Ra STRAIN

Ivan MalÃk, Rodney Govender, Eva SedlÃ¡rovÃ¡, Jozef CsÃ¶llei, Josef JampÃlek, Aidan Coffey, Jim OÂ´Mahony

491-493
- PDF
COMPARISON OF ANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF FRUITS AND LEAVES OF BLACKBERRY (RUBUS PLICATUS) AND RASPBERRY (RUBUS IDAEUS)

Dorota Grabek-Lejko, Katarzyna Wojtowicz

514-518
- PDF
MICROBIAL CONSORTIA FORMULATION FOR THE EFFECTIVE BIODEGRADATION OF BENZENE, TOLUENE, XYLENE AND PHENOL

Dhanya Vijayan, Jayachandran Kochupurackal, Amith Abraham, Indu Chandrasekharan Nair

457-462
- PDF
THE PARTIAL CHARACTERIZATION OF ENTEROCOCCUS FAECALIS MSF1 BACTERIOPHAGE FROM RAW MILK

Martin Å ulak, Martin TomÃ¡Å¡ka, Miroslav KoloÅ¡ta, Peter JavorskÃ½, Peter PristaÅ¡

505-508
- PDF

Biotechnology

STEEP-LIQUOR TREATMENTS, GERMINATIVE ENERGY AND APPARENT DEGREE OF ATTENUATION OF THREE SORGHUM VARIETIES DURING MALTING AND BREWING

Nelson U. Onwuka, Christian I. Abuajah, Godwin B. Nse

440-443
- PDF
THE EFFECT OF NUTRIENT MEDIA IN MICROPROPAGATION AND IN VITRO CONSERVATION OF WILD POPULATION OF MAHALEB CHERRY (PRUNUS MAHALEB L.)

Valbona Sota, Efigjeni Kongjika

453-456
- PDF
AUXINS AND PHYSICO-CHEMICAL FACTORS INFLUENCED CALLUS FORMATION IN ACHYRANTHES ASPERA L. LEAF EXPLANT

S. Ramakrishnan, K. Nandhini, A. Porkalai, S. Allirani, A. Subathra, R. Ilakkia, P. Jayalakshmi, P. Kalaivani

444-447
- PDF
INTERFERON APPLICATION CAUSES CANOLA SEEDLING BIOMASS INCREASE

Liudmyla Sakhno

436-439
- PDF
DIFFERENCES IN Na+, K+, Cl- IONS LEVEL AFTER INTRAPERITONEAL STREPTOZOTOCIN INJECTION IN CHOSEN BRAIN STRUCTURES

Marta KopaÅ„ska, Grzegorz Formicki, Patrycja Zagata, Jana LukÃ¡ÄovÃ¡

484-487
- PDF

Food Sciences

SYNTHETIC MATHEMATICAL MODELING OF CARROT CUTS DRYING AND ITS CONSUMED ENERGY BY MICROWAVE METHOD

Mojtaba Nouri, Somayyeh Behfar, Mohammad Ali Shariati, Mehdi Kaviani, Julijana Tomovska

494-497
- PDF
SPICE BASED TREATMENT TO INCREASE THE SHELF LIFE OF PANNER â€“ CLOVE A PROMISING SPICE

Sushma Havanur, Veena Kumara Adi

463-466
- PDF
STUDY ON FUNCTIONAL PROPERTIES OF SELECTED CHILLI VARIETIES GROWN IN KATHMANDU, NEPAL

Bhaskar Mani Adhikari, Nancy Pradhan

488-490
- PDF

Vol. 3 No. 6 (2014): June - July

Full Issue

Microbiology

MICROBIAL TRANSFORMATIONS OF 5-HYDROXY- AND 5-METHOXYFLAVONE IN ASPERGILLUS NIGER AND PENICILLIUM CHERMESINUM CULTURES

EVALUATION OF PHYTASE PRODUCTION BY CANDIDA TROPICALIS ISOLATED FROM FISH GUT AND SUBSEQUENT BIO-PROCESSING OF GROUNDNUT OIL CAKE UNDER SOLID STATE FERMENTATION

ANTIFUNGAL ACTIVITY OF HYDROGEN PEROXIDE BASED DISINFECTANT BIOXIL

CONTAMINATION OF BETULA VERRUCOSA EHRH. POLLEN BY MICROORGANISMS, MYCOTOXINS AND HEAVY METALS

AEROBIC BACTERIAL DEGRADATION OF KITCHEN WASTE: A REVIEW

APPLICATION OF LACTIC ACID BACTERIA AS STARTER CULTURE FOR TARHANA FERMENTATION

MICROSCOPIC FILAMENTOUS FUNGI OCCURRENCE IN PLANT POLLEN FROM NONTRADITIONAL PLANT SPECIES

BEE-GATHERED POLLEN LOADS SUSPENSION: PRELIMINARY ASSESSMENT OF INTERACTION WITH MICROBIAL GROWTH FOR A POTENTIAL EMPLOYMENT AS A NATURAL FOOD ADDITIVE

THE IN VITRO EVALUATION OF ortho-/meta-/para-ALKOXYPHENYLCARBAMIC ACID ESTERS CONTAINING 4-(4-FLUOROPHENYL)PIPERAZIN-1-YL MOIETY AGAINST MYCOBACTERIUM TUBERCULOSIS H37Ra STRAIN

COMPARISON OF ANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF FRUITS AND LEAVES OF BLACKBERRY (RUBUS PLICATUS) AND RASPBERRY (RUBUS IDAEUS)

MICROBIAL CONSORTIA FORMULATION FOR THE EFFECTIVE BIODEGRADATION OF BENZENE, TOLUENE, XYLENE AND PHENOL

THE PARTIAL CHARACTERIZATION OF ENTEROCOCCUS FAECALIS MSF1 BACTERIOPHAGE FROM RAW MILK

Biotechnology

STEEP-LIQUOR TREATMENTS, GERMINATIVE ENERGY AND APPARENT DEGREE OF ATTENUATION OF THREE SORGHUM VARIETIES DURING MALTING AND BREWING

THE EFFECT OF NUTRIENT MEDIA IN MICROPROPAGATION AND IN VITRO CONSERVATION OF WILD POPULATION OF MAHALEB CHERRY (PRUNUS MAHALEB L.)

AUXINS AND PHYSICO-CHEMICAL FACTORS INFLUENCED CALLUS FORMATION IN ACHYRANTHES ASPERA L. LEAF EXPLANT

INTERFERON APPLICATION CAUSES CANOLA SEEDLING BIOMASS INCREASE

DIFFERENCES IN Na+, K+, Cl- IONS LEVEL AFTER INTRAPERITONEAL STREPTOZOTOCIN INJECTION IN CHOSEN BRAIN STRUCTURES

Food Sciences

SYNTHETIC MATHEMATICAL MODELING OF CARROT CUTS DRYING AND ITS CONSUMED ENERGY BY MICROWAVE METHOD

SPICE BASED TREATMENT TO INCREASE THE SHELF LIFE OF PANNER â€“ CLOVE A PROMISING SPICE

STUDY ON FUNCTIONAL PROPERTIES OF SELECTED CHILLI VARIETIES GROWN IN KATHMANDU, NEPAL

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