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Limonene and Its Oxyfunctionalized Compounds
Mario Roberto Marostica Junior,Glaucia Maria Pastore 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
Monoterpenes, in special limonene and its derivatives, are well studied in the literature due to their several properties. They are well recognized as major components of essential oils; some of them, are important industry residues, and others present some important biological activities. In this review, the biotransformation of the inexpensive limonene into flavor compounds was briefly reviewed and the main pathways for limonene biotransformation are presented. Furthermore, some important biological properties of these compounds were also considered, like bactericidal activity, induction of immune response, and role in disease prevention, with a little emphasis on some possibilities related to the mechanisms of anticancer action.
Producing Alkaline Lipase by Fusarium oxysporum Using Unconventional Medium Components
Cedenir Pereira de Quadros,Juliano Lemos Bicas,Iramaia Angelica Neri-Numa,Glaucia Maria Pastore 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.6
This study reports the use of different inducing agents (olive, soybean, and used frying oils) and culture mediums [synthetic medium (SM), whey protein, and corn steep liqueur (SL)] to optimize the production of lipase by Fusarium oxysporum. A relationship among the inoculum size, presence of a fat source, fungal growth, and lipase production was evident during the fermentation. The best results were achieved when the inoculum was grown in SM or SL and the fermentation was developed in SM with frying oil as the inducing agent. The maximum activity (about 15 U/㎖) was obtained after a 72 hr cultivation.