Vol. 5 No. 2 (2015): October - November | Journal of microbiology, biotechnology and food sciences

Microbiology

L-ASPARAGINASE AND L-GLUTAMINASE FROM Pseudomonas aeruginosa PAO1: PRODUCTION AND SOME PHYSICOCHEMICAL PROPERTIES

Sanghamitra Dutta, Rajanya Roy, Dibyajit Lahiri

142-146
- PDF
GENUS SALVIA â€“ ECOSYSTEM FOR ISOLATION OF LACTIC ACID BACTERIA

Tsvetanka Teneva-Angelova, Dora Beshkova

103-108
- PDF
EFFICACY OF SYMBIOSIS FORMATION BY PEA PLANTS WITH LOCAL WESTERN UKRAINIAN STRAINS OF RHIZOBIUM

Ulyana Ya. Stambulskaa, Volodymyr I. Lushchak

92-98
- PDF
ISOLATION AND CHARACTERIZATION OF YEAST FROM ANTHOCYANIN RICH TROPICAL FRUITS AS WINE STARTER CULTURE

Chetan Arekar, S. Lele

146-154
- PDF
PROBIOTIC ATTRIBUTES OF THE NEWLY ISOLATED LACTIC ACID BACTERIA FROM INFANTSâ€™GUT

Bijender Kumar Bajaj, Konika Razdan, Ingmar JJ Claes, Sarah Lebeer

109-115
- PDF
ISOLATION OF SEED-BORNE AND SEED ASSOCIATED FUNGI OF Lablab purpureus (L.) SWEET AND THEIR BIOLOGICAL CONTROL

Sudhangshu Biswas, Apurba Roy, Rezuanul Islam, Nadia Alam, Samanandro Chowdhury, Mafizur Rahman

136-141
- PDF
PRELIMINARY STUDIES OF BENZOTHIAZOLE AND BENZOTRIAZOLE MICROBIOLOGICAL DEGRADATION BY ACTIVATED SLUDGE ISOLATES

Aleksandra ZiembiÅ„ska-BuczyÅ„ska, Klaudia Miczka, Katarzyna Kowalska, Ewa Felis

127-131
- PDF
DIFFERENCES OF ANTIBACTERIAL ACTIVITY SPECTRA AND PROPERTIES OF BACTERIOCINS, PRODUCED BY GEOBACILLUS SP. BACTERIA ISOLATED FROM DIFFERENT ENVIRONMENTS

Raminta PranckutÄ—, Arnoldas Kaunietis, RÃ…Â«ta KananaviÄiÅ«tÄ—, Jolanta Lebedeva, Nomeda KuisienÄ—, Jordana Å aleikienÄ—, Donaldas ÄŒitaviÄius

155-161
- PDF

Biotechnology

COAT PROTEIN GENE OF NEW ISOLATE OF CUCUMBER MOSAIC VIRUS INFECTING BANANA IN EGYPT

Abdelsabour G. A. Khaled, Ahmed Wardany, Sabry Y. M. Mahmoud

177-181
- PDF
EVALUATION OF A LOOP-MEDIATED ISOTHERMAL AMPLIFICATION (LAMP) ASSAY FOR THE DETECTION OF VIRUSES IN READY-TO-EAT FOODS

Angeliki Birmpa, Konstantinos Kalogeropoulos, Petros Kokkinos and Apostolos Vantarakis

132-135
- PDF
BRANCHED CHAIN AMINO ACIDS AND THEIR IMPORTANCE IN NUTRITION

Matej BrestenskÃ½, SoÃ…Âˆa NitrayovÃ¡, Peter PatrÃ¡Å¡, Jaroslav Heger, Jozef Nitray

197-202
- PDF

Food Sciences

EXAMINATION OF ENERGY RECOVERY OF BREWERS' SPENT GRAIN I. - CHEMICAL PROCESS

Catarina Azevedo Borges, GÃƒÂ¡bor GÃ©czi, Katalin KovÃ¡cs, MÃƒÂ¡rk HorvÃ¡th, IstvÃƒÂ¡n BÃ¡cskai, PÃƒÂ©ter Korzenszky

116-119
- PDF
SUPPLEMENTATION OF FRUIT PROCESSING WASTE FOR ENDOXYLANASE PRODUCTION BY TRICHODERMA KOENINGI ISOLATE AND ITS OPTIMIZATION USING CENTRAL COMPOSITE DESIGN: APPLICATION OF PRODUCED ENDOXYLANASE IN MANGO JUICE CLARIFICATION

Ramesh Bandikari, Sreedharamurthy Mannepula, Rama Mohan Poludasu, Vijaya Sarathi Reddy Obulam

162-166
- PDF
IMPROVEMENT OF AFRICAN TRADITIONAL SORGHUM BEERS QUALITY AND POTENTIAL APPLICATIONS OF PLANTS EXTRACTS FOR THEIR STABILIZATION: A REVIEW

Christian TÃ©tÃ©dÃ© Rodrigue KONFO, NicodÃƒÂ¨me Worou CHABI, Edwige DAHOUENON-AHOUSSI, Martial CAKPO-CHICHI, Mohamed Mansourou SOUMANOU, Dominique Coco Kodjo SOHOUNHLOUE

190-196
- PDF
EVALUATING THE EFFICACY OF EDTA, GRAPEFRUIT SEED EXTRACT, LYSOZYME AND SODIUM BENZOATE INCORPORATED IN STARCH-GLYCEROL BASED ANTIMICROBIAL FOOD PACKAGING FILM

Sugandha Bhatia, Samiksha Garg, Anita Kumari

120-126
- PDF
EFFECT OF DRYING METHODS ON CONTENT OF SOME NATURAL PIGMENTS IN URTICA DIOICA L. AND MELISSA OFFICINALIS L.

Lenka DroÅ¡tinovÃ¡, Jana BraniÅ¡a, Dominika BonÄÃkovÃ¡, Klaudia JomovÃ¡

182-185
- PDF
PECTIN â€“ CANDELILLA WAX: AN ALTERNATIVE MIXTURE FOR EDIBLE FILMS

Olga B. Alvarez-PÃ©rez, Julio MontaÃ±ez, CristÃƒÂ³bal N. Aguilar, Romeo Rojas

167-171
- PDF
CHARACTERISATION OF CASSAVA BAGASSE IN DIFFERENT GRANULOMETRIES FROM TWO STARCH PROCESSING PLANTS

ÃƒÂ‰rica Caroline da Silva, Marney Pascoli Cereda, Tiago AndrÃ© Denck Colman, Ivo Mottin Demiate, Egon Schnitzler

99-102
- PDF
ASPECTS OF EGGS QUALITY PROVIDED FROM FREE RANGE AND CONVENTIONAL SYSTEMS

Lucia Iuliana Nistor Cotfas, Aida Albu, Andreea CÄƒtÄƒlina Nistor, Marius Giorgi Usturoi

186-189
- PDF

Vol. 5 No. 2 (2015): October - November

Full Issue

Microbiology

L-ASPARAGINASE AND L-GLUTAMINASE FROM Pseudomonas aeruginosa PAO1: PRODUCTION AND SOME PHYSICOCHEMICAL PROPERTIES

GENUS SALVIA â€“ ECOSYSTEM FOR ISOLATION OF LACTIC ACID BACTERIA

EFFICACY OF SYMBIOSIS FORMATION BY PEA PLANTS WITH LOCAL WESTERN UKRAINIAN STRAINS OF RHIZOBIUM

ISOLATION AND CHARACTERIZATION OF YEAST FROM ANTHOCYANIN RICH TROPICAL FRUITS AS WINE STARTER CULTURE

PROBIOTIC ATTRIBUTES OF THE NEWLY ISOLATED LACTIC ACID BACTERIA FROM INFANTSâ€™GUT

ISOLATION OF SEED-BORNE AND SEED ASSOCIATED FUNGI OF Lablab purpureus (L.) SWEET AND THEIR BIOLOGICAL CONTROL

PRELIMINARY STUDIES OF BENZOTHIAZOLE AND BENZOTRIAZOLE MICROBIOLOGICAL DEGRADATION BY ACTIVATED SLUDGE ISOLATES

DIFFERENCES OF ANTIBACTERIAL ACTIVITY SPECTRA AND PROPERTIES OF BACTERIOCINS, PRODUCED BY GEOBACILLUS SP. BACTERIA ISOLATED FROM DIFFERENT ENVIRONMENTS

Biotechnology

COAT PROTEIN GENE OF NEW ISOLATE OF CUCUMBER MOSAIC VIRUS INFECTING BANANA IN EGYPT

EVALUATION OF A LOOP-MEDIATED ISOTHERMAL AMPLIFICATION (LAMP) ASSAY FOR THE DETECTION OF VIRUSES IN READY-TO-EAT FOODS

BRANCHED CHAIN AMINO ACIDS AND THEIR IMPORTANCE IN NUTRITION

Food Sciences

EXAMINATION OF ENERGY RECOVERY OF BREWERS' SPENT GRAIN I. - CHEMICAL PROCESS

SUPPLEMENTATION OF FRUIT PROCESSING WASTE FOR ENDOXYLANASE PRODUCTION BY TRICHODERMA KOENINGI ISOLATE AND ITS OPTIMIZATION USING CENTRAL COMPOSITE DESIGN: APPLICATION OF PRODUCED ENDOXYLANASE IN MANGO JUICE CLARIFICATION

IMPROVEMENT OF AFRICAN TRADITIONAL SORGHUM BEERS QUALITY AND POTENTIAL APPLICATIONS OF PLANTS EXTRACTS FOR THEIR STABILIZATION: A REVIEW

EVALUATING THE EFFICACY OF EDTA, GRAPEFRUIT SEED EXTRACT, LYSOZYME AND SODIUM BENZOATE INCORPORATED IN STARCH-GLYCEROL BASED ANTIMICROBIAL FOOD PACKAGING FILM

EFFECT OF DRYING METHODS ON CONTENT OF SOME NATURAL PIGMENTS IN URTICA DIOICA L. AND MELISSA OFFICINALIS L.

PECTIN â€“ CANDELILLA WAX: AN ALTERNATIVE MIXTURE FOR EDIBLE FILMS

CHARACTERISATION OF CASSAVA BAGASSE IN DIFFERENT GRANULOMETRIES FROM TWO STARCH PROCESSING PLANTS

ASPECTS OF EGGS QUALITY PROVIDED FROM FREE RANGE AND CONVENTIONAL SYSTEMS

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