|
|
|
|
|
| Szymanowska-Powałowska,Daria; Orczyk,Dorota; Leja,Katarzyna. |
| In response to demand from industry for microorganisms with auspicious biotechnological potential, a worldwide interest has developed in bacteria and fungi isolation. Microorganisms of interesting metabolic properties include non-pathogenic bacteria of the genus Clostridium, particularly C. acetobutylicum, C. butyricum and C. pasteurianum. A well-known property of C. butyricum is their ability to produce butyric acid, as well as effectively convert glycerol to 1,3-propanediol (38.2 g/L). A conversion rate of 0.66 mol 1,3-propanediol/mol of glycerol has been obtained. Results of the studies described in the present paper broaden our knowledge of characteristic features of C. butyricum specific isolates in terms of their phylogenetic affiliation,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: 1; 3-propanediol Clostridium spp. C. butyricum glycerol metabolic activity. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000300019 |
| |
|
|
| Kobus-Cisowska,Joanna; Szczepaniak,Oskar; Szymanowska-Powałowska,Daria; Piechocka,Justyna; Szulc,Piotr; Dziedziński,Marcin. |
| ABSTRACT: Extraction conditions are an important factor in the process of obtaining bioactive compounds from plant matrix. These compounds differ structurally. Structures of phyto-compounds and their interactions with other food ingredient are not fully known, while these two aspects should play a significant role in extrahents choice and determination of extraction process conditions. Mulberry (Morus alba) is a plant growing in Asia, which fruits are rich in bioactive ingredients and high anti-oxidative potential. In our study we analyzed mulberry fruits extracts differing in the extra hent applied: acetone, methanol, ethanol and water. All tested extracts possessed rich polyphenolic composition and radical scavenging ability. The significant differences... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Morus alba; Antioxidants; Phenolic acids; Flavonoids. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100751 |
| |
|
|
|
