By Saul L. Neidleman (ed.), Allen I. Laskin (ed.)
Meant for researchers in utilized microbiology and environmental engineers, this publication covers such issues as environmental overview of biotechnological strategies and microbial modifications of haloaromatic and haloaliphatic compounds.
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Additional info for Advances in Applied Microbiology, Vol. 35
1945) Tobey and Yousten (1976) Ramesh and Lonsane (1987a) Ramesh and Lonsane (1987b) also speculated that this ability may be related to the requirement of water activity by these strains (Ramesh and Lonsane, 1986). 3% starch was also employed (Ramesh and Lonsane, 1987a,b). C. GENETICIMPROVEMENTS OF CULTURES The genetic improvement of a candidate culture, isolated after an extensive screening program and studied for factors influencing its ability, is one of the important aspects in the development of an efficient fermentation process.
It is invariably performed to achieve various benefits for a commercial fermentation. The improvements possible are diverse in nature and may involve higher biomass formation, greater product yield, faster kinetic reactions, elimination of co-metabolite productions, formation of product with desired characteristics, and a variety of other beneficial effects (Curtis, 1976; Egorov, 1985). In fact, these improvements are considered a necessity before using the culture on an ,industrial scale. Improvement in the productivity of the culture may be many fold as compared to that of the naturally occurring culture (Egorov, 1985).
K . LONSANE AND M. V. , 1945). These observations indicate that the enzyme had both dextrinizing and saccharifying activities. On the contrary, the enzyme produced in the SSF technique was reported to show results similar to those usually obtained with commercial enzymes in the saccharification of starch (Park and Rivera, 1982). The enzyme produced by B. 0 and 70"C, respectively (Ramesh and Lonsane, 1987a). A sharp drop in enzyme activity at lower and higher temperatures as well as at acidic pH values was reported.
Advances in Applied Microbiology, Vol. 35 by Saul L. Neidleman (ed.), Allen I. Laskin (ed.)