subject:(fermentatie)

1. Sikkema, Femke Dieuwke. Hydrogenosomes of the anaerobic fungus Neocallimastix sp. L2.

Degree: 1993, NARCIS

URL: https://www.rug.nl/research/portal/en/publications/hydrogenosomes-of-the-anaerobic-fungus-neocallimastix-sp-l2(cc0aff20-1ba4-4e07-9d48-2f5c432a54e5).html ; urn:nbn:nl:ui:11-dbi/494dfc8a7c1c5 ; cc0aff20-1ba4-4e07-9d48-2f5c432a54e5 ; 11370/cc0aff20-1ba4-4e07-9d48-2f5c432a54e5 ; urn:nbn:nl:ui:11-dbi/494dfc8a7c1c5 ; https://www.rug.nl/research/portal/en/publications/hydrogenosomes-of-the-anaerobic-fungus-neocallimastix-sp-l2(cc0aff20-1ba4-4e07-9d48-2f5c432a54e5).html

► Anaerobic fungi are normal inhabitants of the digestive tract of many herbivores, where they play a role in the digestion of plant material. All strains… (more)

Subjects/Keywords: Proefschriften (vorm); Anaerobe schimmels, Hydrogenosomen, Fermentatie; mycologie

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APA (6^th Edition):

Sikkema, F. D. (1993). Hydrogenosomes of the anaerobic fungus Neocallimastix sp. L2. (Doctoral Dissertation). NARCIS. Retrieved from https://www.rug.nl/research/portal/en/publications/hydrogenosomes-of-the-anaerobic-fungus-neocallimastix-sp-l2(cc0aff20-1ba4-4e07-9d48-2f5c432a54e5).html ; urn:nbn:nl:ui:11-dbi/494dfc8a7c1c5 ; cc0aff20-1ba4-4e07-9d48-2f5c432a54e5 ; 11370/cc0aff20-1ba4-4e07-9d48-2f5c432a54e5 ; urn:nbn:nl:ui:11-dbi/494dfc8a7c1c5 ; https://www.rug.nl/research/portal/en/publications/hydrogenosomes-of-the-anaerobic-fungus-neocallimastix-sp-l2(cc0aff20-1ba4-4e07-9d48-2f5c432a54e5).html

Chicago Manual of Style (16^th Edition):

Sikkema, Femke Dieuwke. “Hydrogenosomes of the anaerobic fungus Neocallimastix sp. L2.” 1993. Doctoral Dissertation, NARCIS. Accessed December 13, 2019. https://www.rug.nl/research/portal/en/publications/hydrogenosomes-of-the-anaerobic-fungus-neocallimastix-sp-l2(cc0aff20-1ba4-4e07-9d48-2f5c432a54e5).html ; urn:nbn:nl:ui:11-dbi/494dfc8a7c1c5 ; cc0aff20-1ba4-4e07-9d48-2f5c432a54e5 ; 11370/cc0aff20-1ba4-4e07-9d48-2f5c432a54e5 ; urn:nbn:nl:ui:11-dbi/494dfc8a7c1c5 ; https://www.rug.nl/research/portal/en/publications/hydrogenosomes-of-the-anaerobic-fungus-neocallimastix-sp-l2(cc0aff20-1ba4-4e07-9d48-2f5c432a54e5).html.

MLA Handbook (7^th Edition):

Sikkema, Femke Dieuwke. “Hydrogenosomes of the anaerobic fungus Neocallimastix sp. L2.” 1993. Web. 13 Dec 2019.

Vancouver:

Sikkema FD. Hydrogenosomes of the anaerobic fungus Neocallimastix sp. L2. [Internet] [Doctoral dissertation]. NARCIS; 1993. [cited 2019 Dec 13]. Available from: https://www.rug.nl/research/portal/en/publications/hydrogenosomes-of-the-anaerobic-fungus-neocallimastix-sp-l2(cc0aff20-1ba4-4e07-9d48-2f5c432a54e5).html ; urn:nbn:nl:ui:11-dbi/494dfc8a7c1c5 ; cc0aff20-1ba4-4e07-9d48-2f5c432a54e5 ; 11370/cc0aff20-1ba4-4e07-9d48-2f5c432a54e5 ; urn:nbn:nl:ui:11-dbi/494dfc8a7c1c5 ; https://www.rug.nl/research/portal/en/publications/hydrogenosomes-of-the-anaerobic-fungus-neocallimastix-sp-l2(cc0aff20-1ba4-4e07-9d48-2f5c432a54e5).html.

Council of Science Editors:

Sikkema FD. Hydrogenosomes of the anaerobic fungus Neocallimastix sp. L2. [Doctoral Dissertation]. NARCIS; 1993. Available from: https://www.rug.nl/research/portal/en/publications/hydrogenosomes-of-the-anaerobic-fungus-neocallimastix-sp-l2(cc0aff20-1ba4-4e07-9d48-2f5c432a54e5).html ; urn:nbn:nl:ui:11-dbi/494dfc8a7c1c5 ; cc0aff20-1ba4-4e07-9d48-2f5c432a54e5 ; 11370/cc0aff20-1ba4-4e07-9d48-2f5c432a54e5 ; urn:nbn:nl:ui:11-dbi/494dfc8a7c1c5 ; https://www.rug.nl/research/portal/en/publications/hydrogenosomes-of-the-anaerobic-fungus-neocallimastix-sp-l2(cc0aff20-1ba4-4e07-9d48-2f5c432a54e5).html

University of Groningen

2. Favre-Bulle, Olivier. Escherichia coli as a potential hydrocarbon conversion microorganism. Oxidation of aliphatic and aromatic compounds by recombinant E. coli in two-liquid phase (aqueous-organic) systems.

Degree: Faculty of Science and Engineering, 1992, University of Groningen

URL: https://www.rug.nl/research/portal/en/publications/escherichia-coli-as-a-potential-hydrocarbon-conversion-microorganism-oxidation-of-aliphatic-and-aromatic-compounds-by-recombinant-e-coli-in-twoliquid-phase-aqueousorganic-systems(1842d64b-e08e-46a4-8899-7e2bd13a4ae1).html ; urn:nbn:nl:ui:11-dbi/492908568c1aa ; 1842d64b-e08e-46a4-8899-7e2bd13a4ae1 ; 11370/1842d64b-e08e-46a4-8899-7e2bd13a4ae1 ; urn:nbn:nl:ui:11-dbi/492908568c1aa ; https://www.rug.nl/research/portal/en/publications/escherichia-coli-as-a-potential-hydrocarbon-conversion-microorganism-oxidation-of-aliphatic-and-aromatic-compounds-by-recombinant-e-coli-in-twoliquid-phase-aqueousorganic-systems(1842d64b-e08e-46a4-8899-7e2bd13a4ae1).html

► The increased interest in the study of hydrocarbon utilizing microorganisms in recent years has been stimulated by the possibility of using their monooxygenases in the… (more)

Subjects/Keywords: Proefschriften (vorm); Escherichia coli, Biotechnologie, Fermentatie; biotechnologie

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Favre-Bulle, O. (1992). Escherichia coli as a potential hydrocarbon conversion microorganism. Oxidation of aliphatic and aromatic compounds by recombinant E. coli in two-liquid phase (aqueous-organic) systems. (Doctoral Dissertation). University of Groningen. Retrieved from https://www.rug.nl/research/portal/en/publications/escherichia-coli-as-a-potential-hydrocarbon-conversion-microorganism-oxidation-of-aliphatic-and-aromatic-compounds-by-recombinant-e-coli-in-twoliquid-phase-aqueousorganic-systems(1842d64b-e08e-46a4-8899-7e2bd13a4ae1).html ; urn:nbn:nl:ui:11-dbi/492908568c1aa ; 1842d64b-e08e-46a4-8899-7e2bd13a4ae1 ; 11370/1842d64b-e08e-46a4-8899-7e2bd13a4ae1 ; urn:nbn:nl:ui:11-dbi/492908568c1aa ; https://www.rug.nl/research/portal/en/publications/escherichia-coli-as-a-potential-hydrocarbon-conversion-microorganism-oxidation-of-aliphatic-and-aromatic-compounds-by-recombinant-e-coli-in-twoliquid-phase-aqueousorganic-systems(1842d64b-e08e-46a4-8899-7e2bd13a4ae1).html

Chicago Manual of Style (16^th Edition):

Favre-Bulle, Olivier. “Escherichia coli as a potential hydrocarbon conversion microorganism. Oxidation of aliphatic and aromatic compounds by recombinant E. coli in two-liquid phase (aqueous-organic) systems.” 1992. Doctoral Dissertation, University of Groningen. Accessed December 13, 2019. https://www.rug.nl/research/portal/en/publications/escherichia-coli-as-a-potential-hydrocarbon-conversion-microorganism-oxidation-of-aliphatic-and-aromatic-compounds-by-recombinant-e-coli-in-twoliquid-phase-aqueousorganic-systems(1842d64b-e08e-46a4-8899-7e2bd13a4ae1).html ; urn:nbn:nl:ui:11-dbi/492908568c1aa ; 1842d64b-e08e-46a4-8899-7e2bd13a4ae1 ; 11370/1842d64b-e08e-46a4-8899-7e2bd13a4ae1 ; urn:nbn:nl:ui:11-dbi/492908568c1aa ; https://www.rug.nl/research/portal/en/publications/escherichia-coli-as-a-potential-hydrocarbon-conversion-microorganism-oxidation-of-aliphatic-and-aromatic-compounds-by-recombinant-e-coli-in-twoliquid-phase-aqueousorganic-systems(1842d64b-e08e-46a4-8899-7e2bd13a4ae1).html.

MLA Handbook (7^th Edition):

Favre-Bulle, Olivier. “Escherichia coli as a potential hydrocarbon conversion microorganism. Oxidation of aliphatic and aromatic compounds by recombinant E. coli in two-liquid phase (aqueous-organic) systems.” 1992. Web. 13 Dec 2019.

Vancouver:

Favre-Bulle O. Escherichia coli as a potential hydrocarbon conversion microorganism. Oxidation of aliphatic and aromatic compounds by recombinant E. coli in two-liquid phase (aqueous-organic) systems. [Internet] [Doctoral dissertation]. University of Groningen; 1992. [cited 2019 Dec 13]. Available from: https://www.rug.nl/research/portal/en/publications/escherichia-coli-as-a-potential-hydrocarbon-conversion-microorganism-oxidation-of-aliphatic-and-aromatic-compounds-by-recombinant-e-coli-in-twoliquid-phase-aqueousorganic-systems(1842d64b-e08e-46a4-8899-7e2bd13a4ae1).html ; urn:nbn:nl:ui:11-dbi/492908568c1aa ; 1842d64b-e08e-46a4-8899-7e2bd13a4ae1 ; 11370/1842d64b-e08e-46a4-8899-7e2bd13a4ae1 ; urn:nbn:nl:ui:11-dbi/492908568c1aa ; https://www.rug.nl/research/portal/en/publications/escherichia-coli-as-a-potential-hydrocarbon-conversion-microorganism-oxidation-of-aliphatic-and-aromatic-compounds-by-recombinant-e-coli-in-twoliquid-phase-aqueousorganic-systems(1842d64b-e08e-46a4-8899-7e2bd13a4ae1).html.

Council of Science Editors:

Favre-Bulle O. Escherichia coli as a potential hydrocarbon conversion microorganism. Oxidation of aliphatic and aromatic compounds by recombinant E. coli in two-liquid phase (aqueous-organic) systems. [Doctoral Dissertation]. University of Groningen; 1992. Available from: https://www.rug.nl/research/portal/en/publications/escherichia-coli-as-a-potential-hydrocarbon-conversion-microorganism-oxidation-of-aliphatic-and-aromatic-compounds-by-recombinant-e-coli-in-twoliquid-phase-aqueousorganic-systems(1842d64b-e08e-46a4-8899-7e2bd13a4ae1).html ; urn:nbn:nl:ui:11-dbi/492908568c1aa ; 1842d64b-e08e-46a4-8899-7e2bd13a4ae1 ; 11370/1842d64b-e08e-46a4-8899-7e2bd13a4ae1 ; urn:nbn:nl:ui:11-dbi/492908568c1aa ; https://www.rug.nl/research/portal/en/publications/escherichia-coli-as-a-potential-hydrocarbon-conversion-microorganism-oxidation-of-aliphatic-and-aromatic-compounds-by-recombinant-e-coli-in-twoliquid-phase-aqueousorganic-systems(1842d64b-e08e-46a4-8899-7e2bd13a4ae1).html

University of Groningen

3. Meer, Abele Broer van der. Multi-pahse fermentation: reaction engineering models for the productio of optically active 1,2-epoxyoctane from 1-octene by free and immobilized pseudomonas oleovorans cells.

Degree: Faculty of Science and Engineering, 1993, University of Groningen

URL: https://www.rug.nl/research/portal/en/publications/multipahse-fermentation(0f4024e8-de4b-4a05-b34b-e775edf00bf1).html ; urn:nbn:nl:ui:11-dbi/4948d2a95c7df ; 0f4024e8-de4b-4a05-b34b-e775edf00bf1 ; 11370/0f4024e8-de4b-4a05-b34b-e775edf00bf1 ; urn:nbn:nl:ui:11-dbi/4948d2a95c7df ; https://www.rug.nl/research/portal/en/publications/multipahse-fermentation(0f4024e8-de4b-4a05-b34b-e775edf00bf1).html

Subjects/Keywords: Proefschriften (vorm); Pseudomonas oleovorans, 1,2-Epoxyoctaan, Fermentatie, Biotec; biotechnologie

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Meer, A. B. v. d. (1993). Multi-pahse fermentation: reaction engineering models for the productio of optically active 1,2-epoxyoctane from 1-octene by free and immobilized pseudomonas oleovorans cells. (Doctoral Dissertation). University of Groningen. Retrieved from https://www.rug.nl/research/portal/en/publications/multipahse-fermentation(0f4024e8-de4b-4a05-b34b-e775edf00bf1).html ; urn:nbn:nl:ui:11-dbi/4948d2a95c7df ; 0f4024e8-de4b-4a05-b34b-e775edf00bf1 ; 11370/0f4024e8-de4b-4a05-b34b-e775edf00bf1 ; urn:nbn:nl:ui:11-dbi/4948d2a95c7df ; https://www.rug.nl/research/portal/en/publications/multipahse-fermentation(0f4024e8-de4b-4a05-b34b-e775edf00bf1).html

Chicago Manual of Style (16^th Edition):

Meer, Abele Broer van der. “Multi-pahse fermentation: reaction engineering models for the productio of optically active 1,2-epoxyoctane from 1-octene by free and immobilized pseudomonas oleovorans cells.” 1993. Doctoral Dissertation, University of Groningen. Accessed December 13, 2019. https://www.rug.nl/research/portal/en/publications/multipahse-fermentation(0f4024e8-de4b-4a05-b34b-e775edf00bf1).html ; urn:nbn:nl:ui:11-dbi/4948d2a95c7df ; 0f4024e8-de4b-4a05-b34b-e775edf00bf1 ; 11370/0f4024e8-de4b-4a05-b34b-e775edf00bf1 ; urn:nbn:nl:ui:11-dbi/4948d2a95c7df ; https://www.rug.nl/research/portal/en/publications/multipahse-fermentation(0f4024e8-de4b-4a05-b34b-e775edf00bf1).html.

MLA Handbook (7^th Edition):

Meer, Abele Broer van der. “Multi-pahse fermentation: reaction engineering models for the productio of optically active 1,2-epoxyoctane from 1-octene by free and immobilized pseudomonas oleovorans cells.” 1993. Web. 13 Dec 2019.

Vancouver:

Meer ABvd. Multi-pahse fermentation: reaction engineering models for the productio of optically active 1,2-epoxyoctane from 1-octene by free and immobilized pseudomonas oleovorans cells. [Internet] [Doctoral dissertation]. University of Groningen; 1993. [cited 2019 Dec 13]. Available from: https://www.rug.nl/research/portal/en/publications/multipahse-fermentation(0f4024e8-de4b-4a05-b34b-e775edf00bf1).html ; urn:nbn:nl:ui:11-dbi/4948d2a95c7df ; 0f4024e8-de4b-4a05-b34b-e775edf00bf1 ; 11370/0f4024e8-de4b-4a05-b34b-e775edf00bf1 ; urn:nbn:nl:ui:11-dbi/4948d2a95c7df ; https://www.rug.nl/research/portal/en/publications/multipahse-fermentation(0f4024e8-de4b-4a05-b34b-e775edf00bf1).html.

Council of Science Editors:

Meer ABvd. Multi-pahse fermentation: reaction engineering models for the productio of optically active 1,2-epoxyoctane from 1-octene by free and immobilized pseudomonas oleovorans cells. [Doctoral Dissertation]. University of Groningen; 1993. Available from: https://www.rug.nl/research/portal/en/publications/multipahse-fermentation(0f4024e8-de4b-4a05-b34b-e775edf00bf1).html ; urn:nbn:nl:ui:11-dbi/4948d2a95c7df ; 0f4024e8-de4b-4a05-b34b-e775edf00bf1 ; 11370/0f4024e8-de4b-4a05-b34b-e775edf00bf1 ; urn:nbn:nl:ui:11-dbi/4948d2a95c7df ; https://www.rug.nl/research/portal/en/publications/multipahse-fermentation(0f4024e8-de4b-4a05-b34b-e775edf00bf1).html

University of Groningen

4. Meijer-Severs, Geertje Jacoba. The anaerobe faecal flora and their fermentation products in health and disease.

Degree: Faculty of Medical Sciences, 1993, University of Groningen

URL: https://www.rug.nl/research/portal/en/publications/the-anaerobe-faecal-flora-and-their-fermentation-products-in-health-and-disease(e2c91430-e59e-4b58-859e-d13af527086b).html ; urn:nbn:nl:ui:11-dbi/4948c98c2944b ; e2c91430-e59e-4b58-859e-d13af527086b ; 11370/e2c91430-e59e-4b58-859e-d13af527086b ; urn:nbn:nl:ui:11-dbi/4948c98c2944b ; https://www.rug.nl/research/portal/en/publications/the-anaerobe-faecal-flora-and-their-fermentation-products-in-health-and-disease(e2c91430-e59e-4b58-859e-d13af527086b).html

Subjects/Keywords: Proefschriften (vorm); Darmflora, Anaèerobe bacterièen, Fermentatie; medische microbiologie

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Meijer-Severs, G. J. (1993). The anaerobe faecal flora and their fermentation products in health and disease. (Doctoral Dissertation). University of Groningen. Retrieved from https://www.rug.nl/research/portal/en/publications/the-anaerobe-faecal-flora-and-their-fermentation-products-in-health-and-disease(e2c91430-e59e-4b58-859e-d13af527086b).html ; urn:nbn:nl:ui:11-dbi/4948c98c2944b ; e2c91430-e59e-4b58-859e-d13af527086b ; 11370/e2c91430-e59e-4b58-859e-d13af527086b ; urn:nbn:nl:ui:11-dbi/4948c98c2944b ; https://www.rug.nl/research/portal/en/publications/the-anaerobe-faecal-flora-and-their-fermentation-products-in-health-and-disease(e2c91430-e59e-4b58-859e-d13af527086b).html

Chicago Manual of Style (16^th Edition):

Meijer-Severs, Geertje Jacoba. “The anaerobe faecal flora and their fermentation products in health and disease.” 1993. Doctoral Dissertation, University of Groningen. Accessed December 13, 2019. https://www.rug.nl/research/portal/en/publications/the-anaerobe-faecal-flora-and-their-fermentation-products-in-health-and-disease(e2c91430-e59e-4b58-859e-d13af527086b).html ; urn:nbn:nl:ui:11-dbi/4948c98c2944b ; e2c91430-e59e-4b58-859e-d13af527086b ; 11370/e2c91430-e59e-4b58-859e-d13af527086b ; urn:nbn:nl:ui:11-dbi/4948c98c2944b ; https://www.rug.nl/research/portal/en/publications/the-anaerobe-faecal-flora-and-their-fermentation-products-in-health-and-disease(e2c91430-e59e-4b58-859e-d13af527086b).html.

MLA Handbook (7^th Edition):

Meijer-Severs, Geertje Jacoba. “The anaerobe faecal flora and their fermentation products in health and disease.” 1993. Web. 13 Dec 2019.

Vancouver:

Meijer-Severs GJ. The anaerobe faecal flora and their fermentation products in health and disease. [Internet] [Doctoral dissertation]. University of Groningen; 1993. [cited 2019 Dec 13]. Available from: https://www.rug.nl/research/portal/en/publications/the-anaerobe-faecal-flora-and-their-fermentation-products-in-health-and-disease(e2c91430-e59e-4b58-859e-d13af527086b).html ; urn:nbn:nl:ui:11-dbi/4948c98c2944b ; e2c91430-e59e-4b58-859e-d13af527086b ; 11370/e2c91430-e59e-4b58-859e-d13af527086b ; urn:nbn:nl:ui:11-dbi/4948c98c2944b ; https://www.rug.nl/research/portal/en/publications/the-anaerobe-faecal-flora-and-their-fermentation-products-in-health-and-disease(e2c91430-e59e-4b58-859e-d13af527086b).html.

Council of Science Editors:

Meijer-Severs GJ. The anaerobe faecal flora and their fermentation products in health and disease. [Doctoral Dissertation]. University of Groningen; 1993. Available from: https://www.rug.nl/research/portal/en/publications/the-anaerobe-faecal-flora-and-their-fermentation-products-in-health-and-disease(e2c91430-e59e-4b58-859e-d13af527086b).html ; urn:nbn:nl:ui:11-dbi/4948c98c2944b ; e2c91430-e59e-4b58-859e-d13af527086b ; 11370/e2c91430-e59e-4b58-859e-d13af527086b ; urn:nbn:nl:ui:11-dbi/4948c98c2944b ; https://www.rug.nl/research/portal/en/publications/the-anaerobe-faecal-flora-and-their-fermentation-products-in-health-and-disease(e2c91430-e59e-4b58-859e-d13af527086b).html

5. Best, Jappe Hinco de. Anaerobic transformation of chlorinated hydrocarbons in a packed-bed reactor.

Degree: 1999, NARCIS

URL: https://www.rug.nl/research/portal/en/publications/anaerobic-transformation-of-chlorinated-hydrocarbons-in-a-packedbed-reactor(ebd17513-b73a-4362-b0bf-91f5ad5b5c4b).html ; urn:nbn:nl:ui:11-dbi/43565cce79c37 ; ebd17513-b73a-4362-b0bf-91f5ad5b5c4b ; 11370/ebd17513-b73a-4362-b0bf-91f5ad5b5c4b ; urn:nbn:nl:ui:11-dbi/43565cce79c37 ; https://www.rug.nl/research/portal/en/publications/anaerobic-transformation-of-chlorinated-hydrocarbons-in-a-packedbed-reactor(ebd17513-b73a-4362-b0bf-91f5ad5b5c4b).html

► Chlorinated aliphatic hydrocarbons belong to the most frequently found contaminants in soil. Because of their toxicity and persistence, they are a potential threat to human… (more)

Subjects/Keywords: Proefschriften (vorm); Fermentatie; 1,1,1-trichloorethaan; Gepakte kolommen; Biotransformatie; Tetrachloormethaan; 58.30

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Best, J. H. d. (1999). Anaerobic transformation of chlorinated hydrocarbons in a packed-bed reactor. (Doctoral Dissertation). NARCIS. Retrieved from https://www.rug.nl/research/portal/en/publications/anaerobic-transformation-of-chlorinated-hydrocarbons-in-a-packedbed-reactor(ebd17513-b73a-4362-b0bf-91f5ad5b5c4b).html ; urn:nbn:nl:ui:11-dbi/43565cce79c37 ; ebd17513-b73a-4362-b0bf-91f5ad5b5c4b ; 11370/ebd17513-b73a-4362-b0bf-91f5ad5b5c4b ; urn:nbn:nl:ui:11-dbi/43565cce79c37 ; https://www.rug.nl/research/portal/en/publications/anaerobic-transformation-of-chlorinated-hydrocarbons-in-a-packedbed-reactor(ebd17513-b73a-4362-b0bf-91f5ad5b5c4b).html

Chicago Manual of Style (16^th Edition):

Best, Jappe Hinco de. “Anaerobic transformation of chlorinated hydrocarbons in a packed-bed reactor.” 1999. Doctoral Dissertation, NARCIS. Accessed December 13, 2019. https://www.rug.nl/research/portal/en/publications/anaerobic-transformation-of-chlorinated-hydrocarbons-in-a-packedbed-reactor(ebd17513-b73a-4362-b0bf-91f5ad5b5c4b).html ; urn:nbn:nl:ui:11-dbi/43565cce79c37 ; ebd17513-b73a-4362-b0bf-91f5ad5b5c4b ; 11370/ebd17513-b73a-4362-b0bf-91f5ad5b5c4b ; urn:nbn:nl:ui:11-dbi/43565cce79c37 ; https://www.rug.nl/research/portal/en/publications/anaerobic-transformation-of-chlorinated-hydrocarbons-in-a-packedbed-reactor(ebd17513-b73a-4362-b0bf-91f5ad5b5c4b).html.

MLA Handbook (7^th Edition):

Best, Jappe Hinco de. “Anaerobic transformation of chlorinated hydrocarbons in a packed-bed reactor.” 1999. Web. 13 Dec 2019.

Vancouver:

Best JHd. Anaerobic transformation of chlorinated hydrocarbons in a packed-bed reactor. [Internet] [Doctoral dissertation]. NARCIS; 1999. [cited 2019 Dec 13]. Available from: https://www.rug.nl/research/portal/en/publications/anaerobic-transformation-of-chlorinated-hydrocarbons-in-a-packedbed-reactor(ebd17513-b73a-4362-b0bf-91f5ad5b5c4b).html ; urn:nbn:nl:ui:11-dbi/43565cce79c37 ; ebd17513-b73a-4362-b0bf-91f5ad5b5c4b ; 11370/ebd17513-b73a-4362-b0bf-91f5ad5b5c4b ; urn:nbn:nl:ui:11-dbi/43565cce79c37 ; https://www.rug.nl/research/portal/en/publications/anaerobic-transformation-of-chlorinated-hydrocarbons-in-a-packedbed-reactor(ebd17513-b73a-4362-b0bf-91f5ad5b5c4b).html.

Council of Science Editors:

Best JHd. Anaerobic transformation of chlorinated hydrocarbons in a packed-bed reactor. [Doctoral Dissertation]. NARCIS; 1999. Available from: https://www.rug.nl/research/portal/en/publications/anaerobic-transformation-of-chlorinated-hydrocarbons-in-a-packedbed-reactor(ebd17513-b73a-4362-b0bf-91f5ad5b5c4b).html ; urn:nbn:nl:ui:11-dbi/43565cce79c37 ; ebd17513-b73a-4362-b0bf-91f5ad5b5c4b ; 11370/ebd17513-b73a-4362-b0bf-91f5ad5b5c4b ; urn:nbn:nl:ui:11-dbi/43565cce79c37 ; https://www.rug.nl/research/portal/en/publications/anaerobic-transformation-of-chlorinated-hydrocarbons-in-a-packedbed-reactor(ebd17513-b73a-4362-b0bf-91f5ad5b5c4b).html

6. Smits, J.P. Solid-state fermentation : modelling fungal growth and activity.

Degree: 1998, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/43845 ; urn:nbn:nl:ui:32-43845 ; urn:nbn:nl:ui:32-43845 ; http://library.wur.nl/WebQuery/wurpubs/43845

► In solid-state fermentation (SSF) research, it is not possible to separate biomass quantitatively from the substrate. The evolution of biomass dry weight in time… (more)

▼ In solid-state fermentation (SSF) research, it is not possible to separate biomass quantitatively from the substrate. The evolution of biomass dry weight in time can therefore not be measured. Of the aiternatives to dry weight available, glucosamine content is most promising. Glucosamine is the monomer of the cell-wall component chitin. Glucosamine content of a fermented substrate is therefore related to the biomass present. The concentration of glucosamine in biomass, however, might vary in time end with culture conditions. Instead of using the glucosamine content to calculate how much biomass dry weight is present as was done previously, in this research biomass growth and activity are directly related to glucosamine. With these descriptions a mathematical model is constructed which allows prediction of biomass glucosamine and temperature patterns in an SSF bed. The research is done with Trichoderma reesei QM9414 growing on wheat bran as a model SSF. The fermentations are carried out in Petri dishes containing 5 g moistened inoculated and sterilized wheat bran which are placed in an incubator with constant temperature and ambient relative humidity. Samples for analysis ware drawn by taking Petri dishes from the incubator. In this way, accurate measurement of dry-matter weight loss, respiration activfty and glucosamine was possible with a standard deviation of less than 7%. Measurement of ATP and cellulase activity proved not to be as accurate. This was attributed to handling of the fermented substrate during necessary pretreatment procedures for ATP measurement and interactions between enzyme and substrate, respectively. Respiration activities, i.e. oxygen consumption rate and carbon-dioxide production rate, were measured simuitaneously. During a 125 h fermentation ca. 9 mmol CO2, and 02 per gram initial dry matter were produced and consumed, respectively. The decrease in dry matter in this period amounted to ca. 0.20 g per gram initial dry matter. The increase in glucosamine could be described with a logistic equation, with initial and final level of 0.02 and 8.1 mg glucosamine per gram initial dry matter, respectively. The maximum specific growth rate amounted to 0.123 per hour. The specific respiration activities were calculated per quantity of glucosamine. The correlation with maximum specific growth rate deviated from Pirts linear-growth model. These deviations ware attributed to the different forms in which fungal biomass can be present (active growing and active non-growing). These deviations are, however, of minor importance in modelling fungal activity since they appear only at the initial stage of fermentation where the amount of fungal biomass is small. There was a pronounced decline in respiration activity after growth has stopped. This decline, called inactivation, was ascribed to a decrease in amount of active non-growing biomass. The rate of decline seemed constant in time under isothermal conditions, but increased exponentially with increasing temperature above the maximum… Advisors/Committee Members: J. Tramper, A. Rinzema.

Subjects/Keywords: schimmels; mycologie; fermentatie; voedselbiotechnologie; Industriële microbiologie; fungi; mycology; fermentation; food biotechnology; Industrial Microbiology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Smits, J. P. (1998). Solid-state fermentation : modelling fungal growth and activity. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/43845 ; urn:nbn:nl:ui:32-43845 ; urn:nbn:nl:ui:32-43845 ; http://library.wur.nl/WebQuery/wurpubs/43845

Chicago Manual of Style (16^th Edition):

Smits, J P. “Solid-state fermentation : modelling fungal growth and activity.” 1998. Doctoral Dissertation, Agricultural University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/43845 ; urn:nbn:nl:ui:32-43845 ; urn:nbn:nl:ui:32-43845 ; http://library.wur.nl/WebQuery/wurpubs/43845.

MLA Handbook (7^th Edition):

Smits, J P. “Solid-state fermentation : modelling fungal growth and activity.” 1998. Web. 13 Dec 2019.

Vancouver:

Smits JP. Solid-state fermentation : modelling fungal growth and activity. [Internet] [Doctoral dissertation]. Agricultural University; 1998. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/43845 ; urn:nbn:nl:ui:32-43845 ; urn:nbn:nl:ui:32-43845 ; http://library.wur.nl/WebQuery/wurpubs/43845.

Council of Science Editors:

Smits JP. Solid-state fermentation : modelling fungal growth and activity. [Doctoral Dissertation]. Agricultural University; 1998. Available from: http://library.wur.nl/WebQuery/wurpubs/43845 ; urn:nbn:nl:ui:32-43845 ; urn:nbn:nl:ui:32-43845 ; http://library.wur.nl/WebQuery/wurpubs/43845

7. Eckhardt, Thomas Hendrik. Lactococcus lactis systems biology: a characterization at different growth rates.

Degree: 2013, NARCIS

URL: https://www.rug.nl/research/portal/en/publications/lactococcus-lactis-systems-biology(19a5c279-de8e-4a08-9354-610f0c3c6511).html ; urn:nbn:nl:ui:11-dbi/51a315942a60c ; 19a5c279-de8e-4a08-9354-610f0c3c6511 ; 11370/19a5c279-de8e-4a08-9354-610f0c3c6511 ; urn:isbn:9789462033504 ; urn:nbn:nl:ui:11-dbi/51a315942a60c ; https://www.rug.nl/research/portal/en/publications/lactococcus-lactis-systems-biology(19a5c279-de8e-4a08-9354-610f0c3c6511).html

► Thomas Eckhardt beschrijft in zijn proefschrift een systeembiologische aanpak om het fermentatiegedrag van Lactococcus lactis bij verschillende groeisnelheden weer te geven. Als L. lactis groeit… (more)

Subjects/Keywords: Proefschriften (vorm); Ribosomen; Arginine; Vetzuren; Regelmechanismen; Enzymen; Systeembiologie; Fermentatie; Groeisnelheid; Lactococcus lactis; microbiologie; technische microbiologie

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Eckhardt, T. H. (2013). Lactococcus lactis systems biology: a characterization at different growth rates. (Doctoral Dissertation). NARCIS. Retrieved from https://www.rug.nl/research/portal/en/publications/lactococcus-lactis-systems-biology(19a5c279-de8e-4a08-9354-610f0c3c6511).html ; urn:nbn:nl:ui:11-dbi/51a315942a60c ; 19a5c279-de8e-4a08-9354-610f0c3c6511 ; 11370/19a5c279-de8e-4a08-9354-610f0c3c6511 ; urn:isbn:9789462033504 ; urn:nbn:nl:ui:11-dbi/51a315942a60c ; https://www.rug.nl/research/portal/en/publications/lactococcus-lactis-systems-biology(19a5c279-de8e-4a08-9354-610f0c3c6511).html

Chicago Manual of Style (16^th Edition):

Eckhardt, Thomas Hendrik. “Lactococcus lactis systems biology: a characterization at different growth rates.” 2013. Doctoral Dissertation, NARCIS. Accessed December 13, 2019. https://www.rug.nl/research/portal/en/publications/lactococcus-lactis-systems-biology(19a5c279-de8e-4a08-9354-610f0c3c6511).html ; urn:nbn:nl:ui:11-dbi/51a315942a60c ; 19a5c279-de8e-4a08-9354-610f0c3c6511 ; 11370/19a5c279-de8e-4a08-9354-610f0c3c6511 ; urn:isbn:9789462033504 ; urn:nbn:nl:ui:11-dbi/51a315942a60c ; https://www.rug.nl/research/portal/en/publications/lactococcus-lactis-systems-biology(19a5c279-de8e-4a08-9354-610f0c3c6511).html.

MLA Handbook (7^th Edition):

Eckhardt, Thomas Hendrik. “Lactococcus lactis systems biology: a characterization at different growth rates.” 2013. Web. 13 Dec 2019.

Vancouver:

Eckhardt TH. Lactococcus lactis systems biology: a characterization at different growth rates. [Internet] [Doctoral dissertation]. NARCIS; 2013. [cited 2019 Dec 13]. Available from: https://www.rug.nl/research/portal/en/publications/lactococcus-lactis-systems-biology(19a5c279-de8e-4a08-9354-610f0c3c6511).html ; urn:nbn:nl:ui:11-dbi/51a315942a60c ; 19a5c279-de8e-4a08-9354-610f0c3c6511 ; 11370/19a5c279-de8e-4a08-9354-610f0c3c6511 ; urn:isbn:9789462033504 ; urn:nbn:nl:ui:11-dbi/51a315942a60c ; https://www.rug.nl/research/portal/en/publications/lactococcus-lactis-systems-biology(19a5c279-de8e-4a08-9354-610f0c3c6511).html.

Council of Science Editors:

Eckhardt TH. Lactococcus lactis systems biology: a characterization at different growth rates. [Doctoral Dissertation]. NARCIS; 2013. Available from: https://www.rug.nl/research/portal/en/publications/lactococcus-lactis-systems-biology(19a5c279-de8e-4a08-9354-610f0c3c6511).html ; urn:nbn:nl:ui:11-dbi/51a315942a60c ; 19a5c279-de8e-4a08-9354-610f0c3c6511 ; 11370/19a5c279-de8e-4a08-9354-610f0c3c6511 ; urn:isbn:9789462033504 ; urn:nbn:nl:ui:11-dbi/51a315942a60c ; https://www.rug.nl/research/portal/en/publications/lactococcus-lactis-systems-biology(19a5c279-de8e-4a08-9354-610f0c3c6511).html

University of Groningen

8. Wang, Hongwei. Dietary carbohydrate digestion and fermentation: Relevance for prevention of type 2 diabetes.

Degree: Faculty of Medical Sciences, 2010, University of Groningen

URL: https://www.rug.nl/research/portal/en/publications/dietary-carbohydrate-digestion-and-fermentation(3dd81ae5-12a4-4c66-b72c-026c54d33977).html ; urn:nbn:nl:ui:11-dbi/4c5bd47463be5 ; 3dd81ae5-12a4-4c66-b72c-026c54d33977 ; 11370/3dd81ae5-12a4-4c66-b72c-026c54d33977 ; urn:isbn:9789036745000 ; urn:nbn:nl:ui:11-dbi/4c5bd47463be5 ; https://www.rug.nl/research/portal/en/publications/dietary-carbohydrate-digestion-and-fermentation(3dd81ae5-12a4-4c66-b72c-026c54d33977).html

Subjects/Keywords: Proefschriften (vorm); Vetzuren; Wiskundige modellen; Tumor necrosis factor; Interleukine-6; Voedingsvezels; Fermentatie; Spijsvertering; Koolhydraten; Diabetes mellitus type 2; endocrinologie (geneeskunde)

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Wang, H. (2010). Dietary carbohydrate digestion and fermentation: Relevance for prevention of type 2 diabetes. (Doctoral Dissertation). University of Groningen. Retrieved from https://www.rug.nl/research/portal/en/publications/dietary-carbohydrate-digestion-and-fermentation(3dd81ae5-12a4-4c66-b72c-026c54d33977).html ; urn:nbn:nl:ui:11-dbi/4c5bd47463be5 ; 3dd81ae5-12a4-4c66-b72c-026c54d33977 ; 11370/3dd81ae5-12a4-4c66-b72c-026c54d33977 ; urn:isbn:9789036745000 ; urn:nbn:nl:ui:11-dbi/4c5bd47463be5 ; https://www.rug.nl/research/portal/en/publications/dietary-carbohydrate-digestion-and-fermentation(3dd81ae5-12a4-4c66-b72c-026c54d33977).html

Chicago Manual of Style (16^th Edition):

Wang, Hongwei. “Dietary carbohydrate digestion and fermentation: Relevance for prevention of type 2 diabetes.” 2010. Doctoral Dissertation, University of Groningen. Accessed December 13, 2019. https://www.rug.nl/research/portal/en/publications/dietary-carbohydrate-digestion-and-fermentation(3dd81ae5-12a4-4c66-b72c-026c54d33977).html ; urn:nbn:nl:ui:11-dbi/4c5bd47463be5 ; 3dd81ae5-12a4-4c66-b72c-026c54d33977 ; 11370/3dd81ae5-12a4-4c66-b72c-026c54d33977 ; urn:isbn:9789036745000 ; urn:nbn:nl:ui:11-dbi/4c5bd47463be5 ; https://www.rug.nl/research/portal/en/publications/dietary-carbohydrate-digestion-and-fermentation(3dd81ae5-12a4-4c66-b72c-026c54d33977).html.

MLA Handbook (7^th Edition):

Wang, Hongwei. “Dietary carbohydrate digestion and fermentation: Relevance for prevention of type 2 diabetes.” 2010. Web. 13 Dec 2019.

Vancouver:

Wang H. Dietary carbohydrate digestion and fermentation: Relevance for prevention of type 2 diabetes. [Internet] [Doctoral dissertation]. University of Groningen; 2010. [cited 2019 Dec 13]. Available from: https://www.rug.nl/research/portal/en/publications/dietary-carbohydrate-digestion-and-fermentation(3dd81ae5-12a4-4c66-b72c-026c54d33977).html ; urn:nbn:nl:ui:11-dbi/4c5bd47463be5 ; 3dd81ae5-12a4-4c66-b72c-026c54d33977 ; 11370/3dd81ae5-12a4-4c66-b72c-026c54d33977 ; urn:isbn:9789036745000 ; urn:nbn:nl:ui:11-dbi/4c5bd47463be5 ; https://www.rug.nl/research/portal/en/publications/dietary-carbohydrate-digestion-and-fermentation(3dd81ae5-12a4-4c66-b72c-026c54d33977).html.

Council of Science Editors:

Wang H. Dietary carbohydrate digestion and fermentation: Relevance for prevention of type 2 diabetes. [Doctoral Dissertation]. University of Groningen; 2010. Available from: https://www.rug.nl/research/portal/en/publications/dietary-carbohydrate-digestion-and-fermentation(3dd81ae5-12a4-4c66-b72c-026c54d33977).html ; urn:nbn:nl:ui:11-dbi/4c5bd47463be5 ; 3dd81ae5-12a4-4c66-b72c-026c54d33977 ; 11370/3dd81ae5-12a4-4c66-b72c-026c54d33977 ; urn:isbn:9789036745000 ; urn:nbn:nl:ui:11-dbi/4c5bd47463be5 ; https://www.rug.nl/research/portal/en/publications/dietary-carbohydrate-digestion-and-fermentation(3dd81ae5-12a4-4c66-b72c-026c54d33977).html

9. Bielen, A.A.M. Biological hydrogen formation by thermophilic bacteria.

Degree: 2014, Wageningen University

URL: http://library.wur.nl/WebQuery/wurpubs/454169 ; urn:nbn:nl:ui:32-454169 ; urn:nbn:nl:ui:32-454169 ; http://library.wur.nl/WebQuery/wurpubs/454169

► Hydrogen gas (H₂) is an important chemical commodity. It is used in many industrial processes and is applicable as a fuel. However, present production… (more)

Subjects/Keywords: biologische productie; caldicellulosiruptor; thermotoga maritima; fermentatie; pyrofosfaten; Industriële microbiologie; biological production; caldicellulosiruptor; thermotoga maritima; fermentation; pyrophosphates; Industrial Microbiology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Bielen, A. A. M. (2014). Biological hydrogen formation by thermophilic bacteria. (Doctoral Dissertation). Wageningen University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/454169 ; urn:nbn:nl:ui:32-454169 ; urn:nbn:nl:ui:32-454169 ; http://library.wur.nl/WebQuery/wurpubs/454169

Chicago Manual of Style (16^th Edition):

Bielen, A A M. “Biological hydrogen formation by thermophilic bacteria.” 2014. Doctoral Dissertation, Wageningen University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/454169 ; urn:nbn:nl:ui:32-454169 ; urn:nbn:nl:ui:32-454169 ; http://library.wur.nl/WebQuery/wurpubs/454169.

MLA Handbook (7^th Edition):

Bielen, A A M. “Biological hydrogen formation by thermophilic bacteria.” 2014. Web. 13 Dec 2019.

Vancouver:

Bielen AAM. Biological hydrogen formation by thermophilic bacteria. [Internet] [Doctoral dissertation]. Wageningen University; 2014. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/454169 ; urn:nbn:nl:ui:32-454169 ; urn:nbn:nl:ui:32-454169 ; http://library.wur.nl/WebQuery/wurpubs/454169.

Council of Science Editors:

Bielen AAM. Biological hydrogen formation by thermophilic bacteria. [Doctoral Dissertation]. Wageningen University; 2014. Available from: http://library.wur.nl/WebQuery/wurpubs/454169 ; urn:nbn:nl:ui:32-454169 ; urn:nbn:nl:ui:32-454169 ; http://library.wur.nl/WebQuery/wurpubs/454169

10. Akerboom, A.P. Functional analysis of thermostable proteins involved in carbohydrate metabolism.

Degree: 2007, NARCIS

URL: http://library.wur.nl/WebQuery/wurpubs/357316 ; urn:nbn:nl:ui:32-357316 ; urn:nbn:nl:ui:32-357316 ; http://library.wur.nl/WebQuery/wurpubs/357316

► Thermostable proteins can resist temperature stress whilst keeping their integrity and functionality. In many cases, thermostable proteins originate from hyperthermophilic microorganisms that thrive in extreme… (more)

▼ Thermostable proteins can resist temperature stress whilst keeping their integrity and functionality. In many cases, thermostable proteins originate from hyperthermophilic microorganisms that thrive in extreme environments. These systems are generally located close to geothermal (volcanic) activity, such as in smoking vents on the bottom of the ocean or hot springs at the earth’s surface. Thermostable proteins, especially enzymes, have found extensive use in various biotechnological processes as their stability makes them ideal catalysts at a variety of temperatures and in harsh solvents. Carbohydrates are one of the main sources of energy for many living organisms. To gain insight into the carbohydrate metabolism of hyperthermophilic organisms, as well as the potential applications of thermostable proteins, several proteins involved in different aspects of carbohydrate metabolism were selected for detailed molecular genetic and biochemical analysis, as described below. The glycolytic enzyme phosphoglucose isomerase from the hyperthermophilic archaeon Pyrococcus furiosus was overproduced, purified, crystallized and biochemically characterized. Several structures together with electron paramagnetic resonance data, nuclear magnetic resonance spectroscopy data and enzyme inhibition analysis were used to elucidate the reaction mechanism of this enzyme. Computational analysis of the cupin superfamily, to which this protein belongs, allowed the essential residues for this protein’s integrity to be predicted. Subsequently, these predictions were verified by testing the activity of several generated mutants. To study regulation of carbohydrate metabolism in two related hyperthermophilic organisms; P. furiosus and Thermococcus kodakaraensis, the transcription initiation sites of glycolytic genes in P. furiosus were mapped and analysed. The obtained promoters were compared computationally to upstream regions of non-glycolytic genes. This allowed for the identification of a potential palindromic transcription factor binding site present in many genes involved in glycolysis and starch metabolism (Thermococcales-Glycolytic-Motif, TGM). Subsequently, two putative regulators of this regulon were selected for further analysis. One of them, the sugar fermentation stimulation protein SfsA, appeared to be an endonuclease. SfsA from both the thermophilic archaeon P. furiosus and the mesophilic bacterium E. coli were further characterized. Both SfsAs appeared to bind nucleotides with a distinct specificity with the P. furiosus SfsA appearing to bind RNA while the E. coli SfsA appeared to bind DNA. The P. furiosus SfsA showed hydrolytic activity on dsDNA. Genomic context analysis together with Histidine-tag pull-downs of E. coli SfsA indicated a possible role in RNA/DNA/nucleotide turnover. The other putative regulator of glycolytic genes in P. furiosus and T. kodakaraensis, Tgr, was over-expressed, purified and binding to the Thermococcales… Advisors/Committee Members: Wageningen University, Willem de Vos, John van der Oost.

Subjects/Keywords: thermofiele bacteriën; fermentatie; glycolyse; regulatory sequences; Biochemie; Industriële microbiologie; thermophilic bacteria; fermentation; glycolysis; regulatory sequences; Biochemistry; Industrial Microbiology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Akerboom, A. P. (2007). Functional analysis of thermostable proteins involved in carbohydrate metabolism. (Doctoral Dissertation). NARCIS. Retrieved from http://library.wur.nl/WebQuery/wurpubs/357316 ; urn:nbn:nl:ui:32-357316 ; urn:nbn:nl:ui:32-357316 ; http://library.wur.nl/WebQuery/wurpubs/357316

Chicago Manual of Style (16^th Edition):

Akerboom, A P. “Functional analysis of thermostable proteins involved in carbohydrate metabolism.” 2007. Doctoral Dissertation, NARCIS. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/357316 ; urn:nbn:nl:ui:32-357316 ; urn:nbn:nl:ui:32-357316 ; http://library.wur.nl/WebQuery/wurpubs/357316.

MLA Handbook (7^th Edition):

Akerboom, A P. “Functional analysis of thermostable proteins involved in carbohydrate metabolism.” 2007. Web. 13 Dec 2019.

Vancouver:

Akerboom AP. Functional analysis of thermostable proteins involved in carbohydrate metabolism. [Internet] [Doctoral dissertation]. NARCIS; 2007. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/357316 ; urn:nbn:nl:ui:32-357316 ; urn:nbn:nl:ui:32-357316 ; http://library.wur.nl/WebQuery/wurpubs/357316.

Council of Science Editors:

Akerboom AP. Functional analysis of thermostable proteins involved in carbohydrate metabolism. [Doctoral Dissertation]. NARCIS; 2007. Available from: http://library.wur.nl/WebQuery/wurpubs/357316 ; urn:nbn:nl:ui:32-357316 ; urn:nbn:nl:ui:32-357316 ; http://library.wur.nl/WebQuery/wurpubs/357316

11. Somers, W.A.C. Downstream processing of polysaccharide degrading enzymes by affinity chromatography.

Degree: 1992, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/20232 ; urn:nbn:nl:ui:32-20232 ; urn:nbn:nl:ui:32-20232 ; http://library.wur.nl/WebQuery/wurpubs/20232

► The objective of this study was the development of affinity matrices to isolate and purify a number of polysaccharide degrading enzymes and the application… (more)

▼ The objective of this study was the development of affinity matrices to isolate and purify a number of polysaccharide degrading enzymes and the application of these adsorbents in the large- scale purification of the enzymes from fermentation broths. Affinity adsorbents were developed for endo-polygalacturonase and α-amylase. The isolation of two of these enzymes was realized using the specific affinity of the enzymes for the corresponding substrates, viz. pectate and starch. Normally interaction between an enzyme and its substrate is accompanied by hydrolysis of the polymeric substrate, resulting in total biodegradation. By specific modification of the substrate it is possible to obtain adsorbents which are capable of binding the enzyme while being resistant against biodegradation. Pectate is the natural substrate for endo-polygalacturonase. Alginate, a substrate analogue for pectate, is able to bind endo-polygalacturonase while it is not hydrolyzed by the enzyme. Rigid beads can be obtained by calcium complexation of the alginate. The pH and ionic strength of the incubation medium influence the strength of the interaction between endo-polygalacturonase and alginate beads. Adsorption end desorption can be controlled by these two parameters. In this way the enzyme can be isolated and purified from complex mixtures. The adsorbent can be regenerated at least a hundred times in a continuous process (Chapter 2). The adsorption of the enzyme to the matrix was subject of further study. By determining relevant mass transport parameters such as adsorption equilibrium parameters, diffusion coefficients and rate parameters it appeared to be possible to describe the adsorption process in mathematical terms. The velocity of adsorption is determined by the diffusion velocity of the enzyme in the beads and not by the reaction kinetics of the complex formation. The velocity of the desorption process is also determined by the diffusion velocity of the enzyme out of the bead (Chapter 3). The most important substrate for α-amylase is starch. Alpha-amylase is used on a large scale for the enzymic conversion of starch into limit dextrins and other oligosaccharides. By means of a chemical crosslinking procedure of starch an adsorbent is obtained which is capable of binding the enzyme while it is degraded only to a limited extent. The adsorption and desorption characteristics of the interaction between enzyme and adsorbent were studied. It appears that the enzyme has the highest affinity for the adsorbent at the pH where it has its maximum catalytic activity. The interaction is biospecific and this principle allows a very selective isolation of the enzyme. The interaction between enzyme and adsorbent is essentially insensitive to changes in ionic strength of the medium. Desorption can be accomplished by a shift of pH or a raise in temperature of the incubation medium (Chapter 4). The adsorption characteristics were further evaluated. Continuous use of the adsorbent in an isolation process of α-amylase results in a slow… Advisors/Committee Members: K. van 't Riet, F.M. Rombouts.

Subjects/Keywords: fermentatie; voedselbiotechnologie; glycosidasen; chromatografie; enzymen; polysacchariden; affiniteitschromatografie; Industriële microbiologie; fermentation; food biotechnology; glycosidases; chromatography; enzymes; polysaccharides; affinity chromatography; Industrial Microbiology

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APA (6^th Edition):

Somers, W. A. C. (1992). Downstream processing of polysaccharide degrading enzymes by affinity chromatography. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/20232 ; urn:nbn:nl:ui:32-20232 ; urn:nbn:nl:ui:32-20232 ; http://library.wur.nl/WebQuery/wurpubs/20232

Chicago Manual of Style (16^th Edition):

Somers, W A C. “Downstream processing of polysaccharide degrading enzymes by affinity chromatography.” 1992. Doctoral Dissertation, Agricultural University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/20232 ; urn:nbn:nl:ui:32-20232 ; urn:nbn:nl:ui:32-20232 ; http://library.wur.nl/WebQuery/wurpubs/20232.

MLA Handbook (7^th Edition):

Somers, W A C. “Downstream processing of polysaccharide degrading enzymes by affinity chromatography.” 1992. Web. 13 Dec 2019.

Vancouver:

Somers WAC. Downstream processing of polysaccharide degrading enzymes by affinity chromatography. [Internet] [Doctoral dissertation]. Agricultural University; 1992. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/20232 ; urn:nbn:nl:ui:32-20232 ; urn:nbn:nl:ui:32-20232 ; http://library.wur.nl/WebQuery/wurpubs/20232.

Council of Science Editors:

Somers WAC. Downstream processing of polysaccharide degrading enzymes by affinity chromatography. [Doctoral Dissertation]. Agricultural University; 1992. Available from: http://library.wur.nl/WebQuery/wurpubs/20232 ; urn:nbn:nl:ui:32-20232 ; urn:nbn:nl:ui:32-20232 ; http://library.wur.nl/WebQuery/wurpubs/20232

12. Rozie, H.J. Affinity purification of polysaccharide degrading enzymes with crosslinked substrates.

Degree: 1992, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/20231 ; urn:nbn:nl:ui:32-20231 ; urn:nbn:nl:ui:32-20231 ; http://library.wur.nl/WebQuery/wurpubs/20231

► The aim of this work was to find economically favourable, affinity based, purification methods for several polysaccharide splitting bulk enzymes. The framework in which… (more)

▼ The aim of this work was to find economically favourable, affinity based, purification methods for several polysaccharide splitting bulk enzymes. The framework in which this study is done is described in Chapter 1. Chapter 2 describes the adsorption of endo-polygalacturonase (endoPG) from a commercial enzyme preparation (Rapidase) to calcium alginate beads. Approximately 75% of the various polygalacturonase activities from Rapidase can be adsorbed at pH 4.4 by calcium alginate beads as well as by crosslinked sodium alginate powder. Equilibrium experiments were conducted to determine a parameter (k) that represents the degree of interaction between endoPG and the adsorbent. This parameter can be influenced by a change in pH and ionic strength of the adsorbate. At pH 3.8 the degree of interaction is 20 times larger than at pH 4.2. There is increased adsorption when the ionic strength is lowered, but a small amount of CaCl ₂ is required to keep the calcium alginate beads stable. Despite the resemblance in structure between L-guluronate blocks and polygalacturonate, a lower k value was found when the alginate, used for the preparation of the beads, contained a larger proportion of guluronic acid residues. There is no evidence that L-guluronic blocks in the alginate chain are responsible for the large affinity of endo-PG to this adsorbent. The influence of the pH and the ionic strength and the lack of endoPG inhibition by sodium alginate are indicative for ionic interactions between endoPG and the alginate chains. Ionic interactions were of no importance in the interaction between ct-amylase and crosslinked starch as is described in the chapters 3 and 4. Crosslinked potato starch was prepared as an affinity adsorbent for bacterial α-amylase. To this end, reaction parameters for crosslinking in an ethanol/water solvent were investigated (Chapter 3). The degree of crosslinking, and consequently the suitability of crosslinked starch as an adsorbent for α-amylase, changed by altering these parameters. An increase in the degree of crosslinking of the adsorbent caused lower affinity for bacterial α-amylase which resulted in an unfavourable decrease in adsorption capacity and a favourable decrease of degradation of the adsorbent by the enzyme. The adsorption and desorption characteristics of two bacterial α-amylases (B.subtilis, B.licheniformis) on crosslinked potato starch are described in Chapter 4. A capacity of about 185 mg (B.subtilis) and 71 mg (B.licheniformis) protein per g adsorbent can be realized. However, at 4 °C a smaller adsorption constant (K _a ) was measured for the enzyme from B.subtilis (0.53 * 10 ⁵L/mole) than for the B.licheniformis enzyme (3.8 * 10 ⁵L/mole). The K _a decreases with increasing temperature suggesting that association is caused by van der Waals forces. Comparison of the… Advisors/Committee Members: F.M. Rombouts.

Subjects/Keywords: fermentatie; voedselbiotechnologie; glycosidasen; adsorptie; adsorberende middelen; Industriële microbiologie; fermentation; food biotechnology; glycosidases; adsorption; adsorbents; Industrial Microbiology

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APA (6^th Edition):

Rozie, H. J. (1992). Affinity purification of polysaccharide degrading enzymes with crosslinked substrates. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/20231 ; urn:nbn:nl:ui:32-20231 ; urn:nbn:nl:ui:32-20231 ; http://library.wur.nl/WebQuery/wurpubs/20231

Chicago Manual of Style (16^th Edition):

Rozie, H J. “Affinity purification of polysaccharide degrading enzymes with crosslinked substrates.” 1992. Doctoral Dissertation, Agricultural University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/20231 ; urn:nbn:nl:ui:32-20231 ; urn:nbn:nl:ui:32-20231 ; http://library.wur.nl/WebQuery/wurpubs/20231.

MLA Handbook (7^th Edition):

Rozie, H J. “Affinity purification of polysaccharide degrading enzymes with crosslinked substrates.” 1992. Web. 13 Dec 2019.

Vancouver:

Rozie HJ. Affinity purification of polysaccharide degrading enzymes with crosslinked substrates. [Internet] [Doctoral dissertation]. Agricultural University; 1992. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/20231 ; urn:nbn:nl:ui:32-20231 ; urn:nbn:nl:ui:32-20231 ; http://library.wur.nl/WebQuery/wurpubs/20231.

Council of Science Editors:

Rozie HJ. Affinity purification of polysaccharide degrading enzymes with crosslinked substrates. [Doctoral Dissertation]. Agricultural University; 1992. Available from: http://library.wur.nl/WebQuery/wurpubs/20231 ; urn:nbn:nl:ui:32-20231 ; urn:nbn:nl:ui:32-20231 ; http://library.wur.nl/WebQuery/wurpubs/20231

13. Tjia, J.E. Electrometrisch onderzoek der thee-fermentatie in verband met de kwaliteit.

Degree: 1948, Verweij

URL: http://library.wur.nl/WebQuery/wurpubs/525484 ; urn:nbn:nl:ui:32-525484 ; urn:nbn:nl:ui:32-525484 ; http://library.wur.nl/WebQuery/wurpubs/525484

► Fermentation of tea-leaf was compared with different leaf ages, grades of leaf withering, temperatures and aerations. Fermentation was known to be very important for the… (more)

Subjects/Keywords: camellia sinensis; thee; fermentatie; kwaliteit; Opwekkende planten; camellia sinensis; tea; fermentation; quality; Stimulant Crops

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APA (6^th Edition):

Tjia, J. E. (1948). Electrometrisch onderzoek der thee-fermentatie in verband met de kwaliteit. (Doctoral Dissertation). Verweij. Retrieved from http://library.wur.nl/WebQuery/wurpubs/525484 ; urn:nbn:nl:ui:32-525484 ; urn:nbn:nl:ui:32-525484 ; http://library.wur.nl/WebQuery/wurpubs/525484

Chicago Manual of Style (16^th Edition):

Tjia, J E. “Electrometrisch onderzoek der thee-fermentatie in verband met de kwaliteit.” 1948. Doctoral Dissertation, Verweij. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/525484 ; urn:nbn:nl:ui:32-525484 ; urn:nbn:nl:ui:32-525484 ; http://library.wur.nl/WebQuery/wurpubs/525484.

MLA Handbook (7^th Edition):

Tjia, J E. “Electrometrisch onderzoek der thee-fermentatie in verband met de kwaliteit.” 1948. Web. 13 Dec 2019.

Vancouver:

Tjia JE. Electrometrisch onderzoek der thee-fermentatie in verband met de kwaliteit. [Internet] [Doctoral dissertation]. Verweij; 1948. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/525484 ; urn:nbn:nl:ui:32-525484 ; urn:nbn:nl:ui:32-525484 ; http://library.wur.nl/WebQuery/wurpubs/525484.

Council of Science Editors:

Tjia JE. Electrometrisch onderzoek der thee-fermentatie in verband met de kwaliteit. [Doctoral Dissertation]. Verweij; 1948. Available from: http://library.wur.nl/WebQuery/wurpubs/525484 ; urn:nbn:nl:ui:32-525484 ; urn:nbn:nl:ui:32-525484 ; http://library.wur.nl/WebQuery/wurpubs/525484

14. Ooijkaas, L.P. Fungal biopesticide production by solid-state fermentation : growth and sporulation of Coniothyrium minitans.

Degree: 2000, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/65727 ; urn:nbn:nl:ui:32-65727 ; urn:nbn:nl:ui:32-65727 ; http://library.wur.nl/WebQuery/wurpubs/65727

► The use of an inert carrier impregnated with a chemically defined medium might be attractive in industrial processes. This system can be used as… (more)

▼ The use of an inert carrier impregnated with a chemically defined medium might be attractive in industrial processes. This system can be used as alternative for agricultural substrates such as grains in solid-state fermentation for the production of fungal biopesticides. During recent years, the use of fungal spores for the biological control of plant pests and diseases has received increasing interest. Coniothyrium minitans is a biocontrol agent of Sclerotinia sclerotiorum a widespread plant pathogen affecting more than 360 plant species. As with other biopesticides, large quantities of effective spores of C. minitans are needed. An SSF process seems the preferred mass production method for this fungus. However, rational design and operation of an SSF-process for mass production of fungal conidia are hampered by several factors. One of them is the lack of knowledge about the physiology and the kinetics of fungal growth and sporulation in SSF. In this thesis, research on the physiology and kinetics of growth and sporulation of C. minitans in SSF is described. The aim was to determine the optimal substrate composition for spore production and to determine the kinetic parameters and stoichiometry of the bioconversion reactions. The quantity of biomass is an essential variable in characterizing the optimal growth and sporulation conditions. However, direct measurement of biomass is almost impossible in SSF since fungi penetrate into and bind tightly to the solid substrate. Therefore, various indirect methods to estimate the amount of biomass, being respiration measurements and several biochemical analyses, were first evaluated for C. minitans . Secondly, the influence of the main medium components, carbon and nitrogen, was studied in more detail using chemically defined media, which facilitate reproducible studies. Several nitrogen sources in combination with glucose or starch were evaluated for their influence on sporulation of C. minitans. The medium with the combination of nitrogen and carbon source giving the best results was further optimized with respect to spore quantity using statistically based experimental designs. These designs are more efficient than varying one factor at a time. This optimization strategy allowed the spore production to be increased by a factor 7 from 4*10 ⁹to almost 3*10 ¹⁰spores per Petri dish of 9-cm diameter. These numbers correspondes with a spore production of 2*10 ⁸to 3*10 ¹²spores.kg ^-1medium. Thirdly, the stoichiometry and kinetics of mycelium and spore production were studied on defined media with different concentrations of starch, urea and trace elements. By means of elemental balances the stoichiometry of growth and sporulation was established. Based on the kinetics, the process costs for producing spores were roughly calculated. It was shown that fermentor costs form the major part of the production costs. In all these laboratory studies the… Advisors/Committee Members: J. Tramper, R.M. Buitelaar, A. Rinzema.

Subjects/Keywords: paraconiothyrium minitans; biopesticiden; fermentatie; sporulatie; groei; Schimmels; paraconiothyrium minitans; microbial pesticides; fermentation; sporulation; growth; Fungi

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Ooijkaas, L. P. (2000). Fungal biopesticide production by solid-state fermentation : growth and sporulation of Coniothyrium minitans. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/65727 ; urn:nbn:nl:ui:32-65727 ; urn:nbn:nl:ui:32-65727 ; http://library.wur.nl/WebQuery/wurpubs/65727

Chicago Manual of Style (16^th Edition):

Ooijkaas, L P. “Fungal biopesticide production by solid-state fermentation : growth and sporulation of Coniothyrium minitans.” 2000. Doctoral Dissertation, Agricultural University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/65727 ; urn:nbn:nl:ui:32-65727 ; urn:nbn:nl:ui:32-65727 ; http://library.wur.nl/WebQuery/wurpubs/65727.

MLA Handbook (7^th Edition):

Ooijkaas, L P. “Fungal biopesticide production by solid-state fermentation : growth and sporulation of Coniothyrium minitans.” 2000. Web. 13 Dec 2019.

Vancouver:

Ooijkaas LP. Fungal biopesticide production by solid-state fermentation : growth and sporulation of Coniothyrium minitans. [Internet] [Doctoral dissertation]. Agricultural University; 2000. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/65727 ; urn:nbn:nl:ui:32-65727 ; urn:nbn:nl:ui:32-65727 ; http://library.wur.nl/WebQuery/wurpubs/65727.

Council of Science Editors:

Ooijkaas LP. Fungal biopesticide production by solid-state fermentation : growth and sporulation of Coniothyrium minitans. [Doctoral Dissertation]. Agricultural University; 2000. Available from: http://library.wur.nl/WebQuery/wurpubs/65727 ; urn:nbn:nl:ui:32-65727 ; urn:nbn:nl:ui:32-65727 ; http://library.wur.nl/WebQuery/wurpubs/65727

15. Zessen, van, E. Hydrodynamics of a liquid-liquid-solid fluidized-bed bioreactor.

Degree: 2003, NARCIS

URL: http://library.wur.nl/WebQuery/wurpubs/321698 ; urn:nbn:nl:ui:32-321698 ; urn:nbn:nl:ui:32-321698 ; http://library.wur.nl/WebQuery/wurpubs/321698

► If a batchwise bioconversion and subsequent ( i.e. serial) downstream processing are adopted as a standard production strategy, a low overall productivity may result for… (more)

Subjects/Keywords: bioreactoren; hydrodynamica; wervelbedden; fermentatie; biotechnologie; (Bio)reactorkunde; bioreactors; hydrodynamics; fluidized beds; fermentation; biotechnology; Reactor Engineering

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APA (6^th Edition):

Zessen, van, E. (2003). Hydrodynamics of a liquid-liquid-solid fluidized-bed bioreactor. (Doctoral Dissertation). NARCIS. Retrieved from http://library.wur.nl/WebQuery/wurpubs/321698 ; urn:nbn:nl:ui:32-321698 ; urn:nbn:nl:ui:32-321698 ; http://library.wur.nl/WebQuery/wurpubs/321698

Chicago Manual of Style (16^th Edition):

Zessen, van, E. “Hydrodynamics of a liquid-liquid-solid fluidized-bed bioreactor.” 2003. Doctoral Dissertation, NARCIS. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/321698 ; urn:nbn:nl:ui:32-321698 ; urn:nbn:nl:ui:32-321698 ; http://library.wur.nl/WebQuery/wurpubs/321698.

MLA Handbook (7^th Edition):

Zessen, van, E. “Hydrodynamics of a liquid-liquid-solid fluidized-bed bioreactor.” 2003. Web. 13 Dec 2019.

Vancouver:

Zessen, van E. Hydrodynamics of a liquid-liquid-solid fluidized-bed bioreactor. [Internet] [Doctoral dissertation]. NARCIS; 2003. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/321698 ; urn:nbn:nl:ui:32-321698 ; urn:nbn:nl:ui:32-321698 ; http://library.wur.nl/WebQuery/wurpubs/321698.

Council of Science Editors:

Zessen, van E. Hydrodynamics of a liquid-liquid-solid fluidized-bed bioreactor. [Doctoral Dissertation]. NARCIS; 2003. Available from: http://library.wur.nl/WebQuery/wurpubs/321698 ; urn:nbn:nl:ui:32-321698 ; urn:nbn:nl:ui:32-321698 ; http://library.wur.nl/WebQuery/wurpubs/321698

16. Nagel, F.J.I. Process control of solid-state fermentation : simultaneous control of temperature and moisture content.

Degree: 2002, NARCIS

URL: http://library.wur.nl/WebQuery/wurpubs/120405 ; urn:nbn:nl:ui:32-120405 ; urn:nbn:nl:ui:32-120405 ; http://library.wur.nl/WebQuery/wurpubs/120405

► Solid-state fermentation (SSF), i.e. cultivation of micro-organisms on moist solid substrates in the absence of free-flowing water, is an alternative for submerged fermentation (SmF) for… (more)

▼ Solid-state fermentation (SSF), i.e. cultivation of micro-organisms on moist solid substrates in the absence of free-flowing water, is an alternative for submerged fermentation (SmF) for the production of biotechnological products. In recent years, research on SSF has led to a wide range of applications on lab scale, and comparative studies between SmF and SSF claim higher yields and other advantages for products made by SSF. In spite of these examples the commercial application of SSF processes in Western countries remains unusual mainly due to problems associated with scale-up. This thesis aims at solving one the most important scale-up problems, which is the simultaneous control of temperature and moisture content in a large-scale bioreactor. The use of mixed bioreactors for SSF was considered the first step in solving scale-up problems with respect to temperature and moisture-content control. Continuous mixing improved temperature control and prevented inhomogeneities in the bed. Respiration rates found in this system were comparable to those in small, isothermal, unmixed beds, which showed that continuous mixing did not cause serious damage to the fungus or the wheat kernels. Continuous mixing improved heat transport to the bioreactor wall, which reduced the need for evaporative cooling and thus may help to prevent the desiccation problems that hamper large-scale SSF. However, scale-up calculations for the mixed bioreactor indicated that wall cooling will become insufficient at a scale of 2 m ³for a rapidly growing fungus like A. oryzae . Consequently, evaporative cooling will remain important in large-scale mixed systems. Experiments showed that water addition is necessary when evaporative cooling is applied, to maintain a sufficiently high water activity of the solid substrate. Evaporative cooling is very important for large-scale bioreactors. However, it seriously dehydrates the solid substrate and will limit fungal growth. Water has to be added during fermentation to control the moisture content. A model is described, which estimates the extracellular (nonfungal) and overall water contents of wheat grains during solid-state fermentation (SSF). Model parameters were determined using an experimental membrane-based model system, which mimicked the growth of A. oryzae on the wheat grains and permitted direct measurement of the fungal biomass dry weight and wet weight. The model can be used to calculate the water addition that is required to control the extracellular water content in a mixed solid-state bioreactor. A control strategy is presented for simultaneous control of the temperature and moisture content during SSF in a continuously mixed paddle bioreactor. Evaporative cooling with varying air flow rate was applied to control the temperature of the solid substrate. The extracellular water content was controlled by adding a fine mist of water droplets onto the mixed solid substrate, using the water balance model to calculate the required addition based… Advisors/Committee Members: Wageningen University, J. Tramper, A. Rinzema.

Subjects/Keywords: fermentatie; bioreactoren; vochtgehalte; temperatuur; procesbewaking; Techniek (algemeen); fermentation; bioreactors; moisture content; temperature; process control; Engineering (General)

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APA (6^th Edition):

Nagel, F. J. I. (2002). Process control of solid-state fermentation : simultaneous control of temperature and moisture content. (Doctoral Dissertation). NARCIS. Retrieved from http://library.wur.nl/WebQuery/wurpubs/120405 ; urn:nbn:nl:ui:32-120405 ; urn:nbn:nl:ui:32-120405 ; http://library.wur.nl/WebQuery/wurpubs/120405

Chicago Manual of Style (16^th Edition):

Nagel, F J I. “Process control of solid-state fermentation : simultaneous control of temperature and moisture content.” 2002. Doctoral Dissertation, NARCIS. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/120405 ; urn:nbn:nl:ui:32-120405 ; urn:nbn:nl:ui:32-120405 ; http://library.wur.nl/WebQuery/wurpubs/120405.

MLA Handbook (7^th Edition):

Nagel, F J I. “Process control of solid-state fermentation : simultaneous control of temperature and moisture content.” 2002. Web. 13 Dec 2019.

Vancouver:

Nagel FJI. Process control of solid-state fermentation : simultaneous control of temperature and moisture content. [Internet] [Doctoral dissertation]. NARCIS; 2002. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/120405 ; urn:nbn:nl:ui:32-120405 ; urn:nbn:nl:ui:32-120405 ; http://library.wur.nl/WebQuery/wurpubs/120405.

Council of Science Editors:

Nagel FJI. Process control of solid-state fermentation : simultaneous control of temperature and moisture content. [Doctoral Dissertation]. NARCIS; 2002. Available from: http://library.wur.nl/WebQuery/wurpubs/120405 ; urn:nbn:nl:ui:32-120405 ; urn:nbn:nl:ui:32-120405 ; http://library.wur.nl/WebQuery/wurpubs/120405

17. Scholten, R. Fermentation of liquid diets for pigs.

Degree: 2001, NARCIS

URL: http://library.wur.nl/WebQuery/wurpubs/120574 ; urn:nbn:nl:ui:32-120574 ; urn:nbn:nl:ui:32-120574 ; http://library.wur.nl/WebQuery/wurpubs/120574

► In the last 30 years major changes occurred in pig nutrition. With the increasing size of the pig farms, manual feeding was replaced by… (more)

▼ In the last 30 years major changes occurred in pig nutrition. With the increasing size of the pig farms, manual feeding was replaced by automatic feeding systems. Most pigs were fed on dry diets, but during last the 15 years a clear tendency towards liquid feeding systems was observed. In the early 80's the use of liquid co-products from the human food industry was introduced into pig nutrition. In the Netherlands, nowadays about 20% of the slaughter pigs and about 10% of the sows is fed a liquid diet with one or more liquid co-products. On a yearly base 2.8 million tonnes of liquid co-products are re-used in Dutch pig nutrition. About ¾ of these liquid co-products can be classified as carbohydrate rich, which ferment during storage. Several data sources showed that pigs fed fermented liquid co-products had increased daily gain, better feed to gain ratio and lower mortality rate compared to pigs fed a non-fermented diet. In addition, research with fermented completely compound diets (compound feed mixed with water and soaked for several hours to days) showed favourable results. In general, a higher feed intake and higher daily gain was observed when piglets were fed fermented compound diets compared with non-fermented compound diets. However, feed to gain ratio was affected negatively by feeding fermented compound diets. In conclusion, fermentation of liquid diets for pigs seems to improve growth performance and animal health. Fermentation of liquid diets for pigs might be a new feeding concept, especially because they might be an alternative for the prophylactic use of anti-microbial growth promoters in pig diets. However, at the time the present research started, hardly any information was available on the fermentation of liquid pig feedstuffs and the effects of fermentation on diet composition and energy value, and the effect of fermented diets on the gastrointestinal characteristics and growth performance traits of pigs. The major objective of this thesis was to elucidate these gaps in our knowledge. Advisors/Committee Members: Wageningen University, M.W.A. Verstegen, L.A. den Hartog, J.W. Schrama.

Subjects/Keywords: varkens; diervoedering; fermentatie; voedingsfysiologie; Fysiologie van de diervoeding; pigs; animal feeding; fermentation; nutrition physiology; Animal Nutrition Physiology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Scholten, R. (2001). Fermentation of liquid diets for pigs. (Doctoral Dissertation). NARCIS. Retrieved from http://library.wur.nl/WebQuery/wurpubs/120574 ; urn:nbn:nl:ui:32-120574 ; urn:nbn:nl:ui:32-120574 ; http://library.wur.nl/WebQuery/wurpubs/120574

Chicago Manual of Style (16^th Edition):

Scholten, R. “Fermentation of liquid diets for pigs.” 2001. Doctoral Dissertation, NARCIS. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/120574 ; urn:nbn:nl:ui:32-120574 ; urn:nbn:nl:ui:32-120574 ; http://library.wur.nl/WebQuery/wurpubs/120574.

MLA Handbook (7^th Edition):

Scholten, R. “Fermentation of liquid diets for pigs.” 2001. Web. 13 Dec 2019.

Vancouver:

Scholten R. Fermentation of liquid diets for pigs. [Internet] [Doctoral dissertation]. NARCIS; 2001. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/120574 ; urn:nbn:nl:ui:32-120574 ; urn:nbn:nl:ui:32-120574 ; http://library.wur.nl/WebQuery/wurpubs/120574.

Council of Science Editors:

Scholten R. Fermentation of liquid diets for pigs. [Doctoral Dissertation]. NARCIS; 2001. Available from: http://library.wur.nl/WebQuery/wurpubs/120574 ; urn:nbn:nl:ui:32-120574 ; urn:nbn:nl:ui:32-120574 ; http://library.wur.nl/WebQuery/wurpubs/120574

18. Mutter, M. New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus.

Degree: 1997, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/39784 ; urn:nbn:nl:ui:32-39784 ; urn:nbn:nl:ui:32-39784 ; http://library.wur.nl/WebQuery/wurpubs/39784

► Three new rhamnogalacturonan degrading enzymes were purified from a commercial enzyme preparation, Pectinex Ultra SP, produced by the fungus Aspergillus aculeatus . Pectinex Ultra… (more)

Subjects/Keywords: fermentatie; voedselbiotechnologie; groentesappen; vruchtensappen; aspergillus; Eiwitten en enzymen; fermentation; food biotechnology; vegetable juices; fruit juices; aspergillus; Proteins and Enzymes

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APA (6^th Edition):

Mutter, M. (1997). New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/39784 ; urn:nbn:nl:ui:32-39784 ; urn:nbn:nl:ui:32-39784 ; http://library.wur.nl/WebQuery/wurpubs/39784

Chicago Manual of Style (16^th Edition):

Mutter, M. “New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus.” 1997. Doctoral Dissertation, Agricultural University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/39784 ; urn:nbn:nl:ui:32-39784 ; urn:nbn:nl:ui:32-39784 ; http://library.wur.nl/WebQuery/wurpubs/39784.

MLA Handbook (7^th Edition):

Mutter, M. “New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus.” 1997. Web. 13 Dec 2019.

Vancouver:

Mutter M. New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus. [Internet] [Doctoral dissertation]. Agricultural University; 1997. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/39784 ; urn:nbn:nl:ui:32-39784 ; urn:nbn:nl:ui:32-39784 ; http://library.wur.nl/WebQuery/wurpubs/39784.

Council of Science Editors:

Mutter M. New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus. [Doctoral Dissertation]. Agricultural University; 1997. Available from: http://library.wur.nl/WebQuery/wurpubs/39784 ; urn:nbn:nl:ui:32-39784 ; urn:nbn:nl:ui:32-39784 ; http://library.wur.nl/WebQuery/wurpubs/39784

19. Bruggeman, Y.E. Flavobodies : generation and redox properties of flavinbinding antibodies.

Degree: 1997, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/36345 ; urn:nbn:nl:ui:32-36345 ; urn:nbn:nl:ui:32-36345 ; http://library.wur.nl/WebQuery/wurpubs/36345

► 6.1. Introduction Nature provides a pool of thousands of different enzymes. These highly evolved catalysts selectively accelerate chemical reactions. Natural biocatalysts, however, are often not… (more)

▼ 6.1. Introduction Nature provides a pool of thousands of different enzymes. These highly evolved catalysts selectively accelerate chemical reactions. Natural biocatalysts, however, are often not stable under the more extreme conditions under which chemical processes are performed, such as high temperature or pH. Moreover, there are many reactions for which no natural enzyme is known. Therefore, the development of artificial enzymes has been given serious attention the last decade. These artificial enzymes can be divided in three categories: synzymes, molecular imprinted polymers (MIPs) and catalytic antibodies (or abzymes). The first category comprises supramolecular systems such as cyclodextrines an porphyrins that are designed to form a substratebinding pocket containing catalytically active groups. The second category consists of polymers formed in the presence of a target molecule that resembles a transition state of a reaction and acts as a template for polymerization; upon removal of the template, a specific cavity is created. The third category, catalytic antibodies, has been extensively described in 1.3 of this thesis. Compared to natural enzymes, that accelerate reactions Up to 10 ¹⁷fold [1], artificial enzymes are slow. Catalytic antibodies are generally more efficient than synzymes or MIPs; the best catalytic antibodies give rate accelerations of 10 ⁶fold whereas synzymes at their best give 10 ³-10 ⁴fold accelerations and MIPs are even slower with 10-100 fold rate enhancements [2,3]. Thus catalytic antibodies are at present the best artificial enzyme system, which is not surprising since catalytic antibodies use the same building blocks as enzymes (i.e. amino acids). These highly versatile building blocks differ in size, shape, charge, polarity and chemical reactivity and thus form a reservoir of chemical reactivity that can be applied to build tailored biocatalysts. Moreover, catalytic antibodies are, compared to the other artificial enzymes, relatively easy to generate and to modify. For these reasons, we chose the catalytic antibody system to attain our goal: the development of an artificial enzyme mimicking a redox enzyme (discussed below). 6.2. Design and development of a redox-active catalytic antibody To extend antibody catalysis to cofactor-dependent redox reactions, we chose to mimic flavoprotein oxidases. To achieve this goal the antibody must bind flavin ("flavobody") and thus be elicited against a flavin (analogue). We designed a flavin- based hapten, that served a threefold goal. Firstly, it should be in a reduced flavin conformation since in oxidases the flavin cofactor is reduced upon substrate oxidation. Secondly, it should also introduce a substrate binding pocket in the antigen binding site. Thirdly, it must introduce a hydrophobic pocket adjacent to N(5) or hydrogen bonds to the N(5) or the C4a position of the flavin, since this will facilitate reoxidation of the flavin in the antigen binding site. The hapten… Advisors/Committee Members: N.C.M. Laane, M.H. Hilhorst, A. Schots.

Subjects/Keywords: moleculen; fermentatie; inprenting; enzymactiviteit; moleculaire herkenning; Eiwitten en enzymen; molecules; fermentation; imprinting; enzyme activity; molecular recognition; Proteins and Enzymes

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APA (6^th Edition):

Bruggeman, Y. E. (1997). Flavobodies : generation and redox properties of flavinbinding antibodies. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/36345 ; urn:nbn:nl:ui:32-36345 ; urn:nbn:nl:ui:32-36345 ; http://library.wur.nl/WebQuery/wurpubs/36345

Chicago Manual of Style (16^th Edition):

Bruggeman, Y E. “Flavobodies : generation and redox properties of flavinbinding antibodies.” 1997. Doctoral Dissertation, Agricultural University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/36345 ; urn:nbn:nl:ui:32-36345 ; urn:nbn:nl:ui:32-36345 ; http://library.wur.nl/WebQuery/wurpubs/36345.

MLA Handbook (7^th Edition):

Bruggeman, Y E. “Flavobodies : generation and redox properties of flavinbinding antibodies.” 1997. Web. 13 Dec 2019.

Vancouver:

Bruggeman YE. Flavobodies : generation and redox properties of flavinbinding antibodies. [Internet] [Doctoral dissertation]. Agricultural University; 1997. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/36345 ; urn:nbn:nl:ui:32-36345 ; urn:nbn:nl:ui:32-36345 ; http://library.wur.nl/WebQuery/wurpubs/36345.

Council of Science Editors:

Bruggeman YE. Flavobodies : generation and redox properties of flavinbinding antibodies. [Doctoral Dissertation]. Agricultural University; 1997. Available from: http://library.wur.nl/WebQuery/wurpubs/36345 ; urn:nbn:nl:ui:32-36345 ; urn:nbn:nl:ui:32-36345 ; http://library.wur.nl/WebQuery/wurpubs/36345

20. Reu, de, J.C. Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics.

Degree: 1995, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/30054 ; urn:nbn:nl:ui:32-30054 ; urn:nbn:nl:ui:32-30054 ; http://library.wur.nl/WebQuery/wurpubs/30054

► Solid-substrate fermentations (SSF) are restricted by heat- and mass transfer limitations, which might result in unfavourable growth conditions. One way to prevent such conditions is… (more)

▼ Solid-substrate fermentations (SSF) are restricted by heat- and mass transfer limitations, which might result in unfavourable growth conditions. One way to prevent such conditions is by agitation of the substrate. In this study a Rotating Drum Reactor (RDR) was designed for the fermentation of soya beans with <TT>Rhizopus oligosporus.</TT> The aim of the study was to develop a process for the controlled fermentation of soya beans into a microbiologically safe and protein rich product. The reactor and the measurement and control system enable an automatic control of the process. The most important process parameters are: rotation speed, substrate temperature, rotation frequency and the relative humidity. A major disadvantage of RDR that has been cited in literature is the sensitivity of micro-organisms towards agitation. In our study we have shown that the fungal activity in a discontinuous RDR remained high up to 70 hours while in the traditional non-agitated systems fungal activity decreases already after 36 hours of incubation. During fermentation several enzymes, viz. lipases, proteases, phytases and carbohydrases are formed by <TT>R. oligosporus.</TT> Due to the enzymatic activity, changes in the chemical composition of soya beans were observed. At increasing temperatures a decrease in the total fat content was observed. It was also observed that the level of free fatty acids was lower than expected based on the decrease in glyceride bound fatty acids. This might be explained by the fact that <TT>R. oligosporus</TT> used fatty acids as a source of carbon. It was also observed that the firmness of the product in the RDR was significantly less compared to the non-agitated samples. In the RDR we observed increased activities of exo-proteases and glycosidases compared with the traditional non-agitated systems. It was shown that lactic acid (>0.05 % w/v, pH 4.2) delayed the germination of <TT>Rhizopus oligosporus.</TT> There might be nutritional benefits from the the fermentation step in tempe manufacture through hydrolysis of soya bean cell walls, fats and proteins, making the product more easy to digest. Advisors/Committee Members: F.M. Rombouts, M.J.R. Nout.

Subjects/Keywords: fermentatie; voedselbiotechnologie; Glycine max; sojabonen; Levensmiddelenmicrobiologie; fermentation; food biotechnology; Glycine max; soyabeans; Food Microbiology

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APA (6^th Edition):

Reu, de, J. C. (1995). Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/30054 ; urn:nbn:nl:ui:32-30054 ; urn:nbn:nl:ui:32-30054 ; http://library.wur.nl/WebQuery/wurpubs/30054

Chicago Manual of Style (16^th Edition):

Reu, de, J C. “Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics.” 1995. Doctoral Dissertation, Agricultural University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/30054 ; urn:nbn:nl:ui:32-30054 ; urn:nbn:nl:ui:32-30054 ; http://library.wur.nl/WebQuery/wurpubs/30054.

MLA Handbook (7^th Edition):

Reu, de, J C. “Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics.” 1995. Web. 13 Dec 2019.

Vancouver:

Reu, de JC. Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics. [Internet] [Doctoral dissertation]. Agricultural University; 1995. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/30054 ; urn:nbn:nl:ui:32-30054 ; urn:nbn:nl:ui:32-30054 ; http://library.wur.nl/WebQuery/wurpubs/30054.

Council of Science Editors:

Reu, de JC. Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics. [Doctoral Dissertation]. Agricultural University; 1995. Available from: http://library.wur.nl/WebQuery/wurpubs/30054 ; urn:nbn:nl:ui:32-30054 ; urn:nbn:nl:ui:32-30054 ; http://library.wur.nl/WebQuery/wurpubs/30054

21. Nche, P.F. Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects.

Degree: 1995, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/28940 ; urn:nbn:nl:ui:32-28940 ; urn:nbn:nl:ui:32-28940 ; http://library.wur.nl/WebQuery/wurpubs/28940

► Kenkey is traditionally made from a dough obtained by soaking maize (1-2 days, room temperature), milling and then fermenting naturally for 2-4 days. This… (more)

▼ Kenkey is traditionally made from a dough obtained by soaking maize (1-2 days, room temperature), milling and then fermenting naturally for 2-4 days. This thesis was aimed at improving not only the nutritional quality of kenkey, but also the production process. The traditional method for making kenkey was scaled down to a laboratory process and the microbiological, physical and nutritional quality of both maize and maize- cowpea kenkey were investigated. Natural fermentation for 48h or 72h at 30°C was sufficient to obtain properly acidified maize (pH 4.07) or maize-cowpea (pH 4.08) doughs, respectively. Lactic acid bacteria were mainly responsible for acidification. Supplementation of maize (on a replacement basis) with 20% white cowpea resulted in significant increases in protein (by 20.5%) and available lysine (by 74%) contents. This also resulted in significant increases in biogenic amines (total amines < 500 ppm, mainly putrescine and tyramine) compared with maize kenkey (total amines < 60 ppm). Histamine was absent (< 5 ppm). Acceptability tests in Ghana, however, showed that only a 10% cowpea level was comparable with the traditional kenkey in terms of flavour and texture. Process options for producing a dehydrated kenkey meal (kenkey dry- mix) were investigated with the aim of developing a product with a longer shelf-life than traditional kenkey. An in vitro method was developed for determining the digestibility and flatulence potential of kenkey. Soaking of grains effected the highest increase in in vitro digestibility. Clostridium perfringens strain NCTC 8239 produced more gas from the solid residue left over from the in vitro digestion of maize-cowpea samples than from the resulting supernatant which contained low molecular weight oIigosaccharides, traditionally held responsible for intestinal flatus induction, suggesting that non-starch polysaccharides contribute significantly to the flatulence potential of cowpea-supplemented kenkey. Advisors/Committee Members: F.M. Rombouts, M.J.R. Nout.

Subjects/Keywords: zea mays; maïs; fermentatie; voedselbiotechnologie; ghana; Graanproducten; zea mays; maize; fermentation; food biotechnology; ghana; Cereal Products

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APA (6^th Edition):

Nche, P. F. (1995). Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/28940 ; urn:nbn:nl:ui:32-28940 ; urn:nbn:nl:ui:32-28940 ; http://library.wur.nl/WebQuery/wurpubs/28940

Chicago Manual of Style (16^th Edition):

Nche, P F. “Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects.” 1995. Doctoral Dissertation, Agricultural University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/28940 ; urn:nbn:nl:ui:32-28940 ; urn:nbn:nl:ui:32-28940 ; http://library.wur.nl/WebQuery/wurpubs/28940.

MLA Handbook (7^th Edition):

Nche, P F. “Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects.” 1995. Web. 13 Dec 2019.

Vancouver:

Nche PF. Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects. [Internet] [Doctoral dissertation]. Agricultural University; 1995. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/28940 ; urn:nbn:nl:ui:32-28940 ; urn:nbn:nl:ui:32-28940 ; http://library.wur.nl/WebQuery/wurpubs/28940.

Council of Science Editors:

Nche PF. Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects. [Doctoral Dissertation]. Agricultural University; 1995. Available from: http://library.wur.nl/WebQuery/wurpubs/28940 ; urn:nbn:nl:ui:32-28940 ; urn:nbn:nl:ui:32-28940 ; http://library.wur.nl/WebQuery/wurpubs/28940

22. Hounhouigan, D.J. Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects.

Degree: 1994, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/24910 ; urn:nbn:nl:ui:32-24910 ; urn:nbn:nl:ui:32-24910 ; http://library.wur.nl/WebQuery/wurpubs/24910

► Mawè is a sour dough made from partially dehulled maize meal, which has undergone natural fermentation for 1 to 3 days. In this thesis,… (more)

Subjects/Keywords: fermentatie; voedselbiotechnologie; maïszetmeel; lactobacillus; melkzuurbacteriën; benin; Levensmiddelenbiotechnologie; Levensmiddelenmicrobiologie; fermentation; food biotechnology; maize starch; lactobacillus; lactic acid bacteria; benin; Food Microbiology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Hounhouigan, D. J. (1994). Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/24910 ; urn:nbn:nl:ui:32-24910 ; urn:nbn:nl:ui:32-24910 ; http://library.wur.nl/WebQuery/wurpubs/24910

Chicago Manual of Style (16^th Edition):

Hounhouigan, D J. “Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects.” 1994. Doctoral Dissertation, Agricultural University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/24910 ; urn:nbn:nl:ui:32-24910 ; urn:nbn:nl:ui:32-24910 ; http://library.wur.nl/WebQuery/wurpubs/24910.

MLA Handbook (7^th Edition):

Hounhouigan, D J. “Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects.” 1994. Web. 13 Dec 2019.

Vancouver:

Hounhouigan DJ. Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects. [Internet] [Doctoral dissertation]. Agricultural University; 1994. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/24910 ; urn:nbn:nl:ui:32-24910 ; urn:nbn:nl:ui:32-24910 ; http://library.wur.nl/WebQuery/wurpubs/24910.

Council of Science Editors:

Hounhouigan DJ. Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects. [Doctoral Dissertation]. Agricultural University; 1994. Available from: http://library.wur.nl/WebQuery/wurpubs/24910 ; urn:nbn:nl:ui:32-24910 ; urn:nbn:nl:ui:32-24910 ; http://library.wur.nl/WebQuery/wurpubs/24910

23. Bonestroo, M.H. Development of fermented sauce-based salads : assessment of safety and stability.

Degree: 1992, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/18976 ; urn:nbn:nl:ui:32-18976 ; urn:nbn:nl:ui:32-18976 ; http://library.wur.nl/WebQuery/wurpubs/18976

► Sauce-based delicatessen salads, composed of solid ingredients, such as potatoes, vegetables, fish, meat and an oil-in-water emulsion containing acidulants (acetic and lactic acids) and… (more)

Subjects/Keywords: voedselbereiding; maaltijden; borden; fermentatie; voedselbiotechnologie; Productontwikkeling van levensmiddelen; Levensmiddelenmicrobiologie; food preparation; meals; dishes; fermentation; food biotechnology; Food Product Design; Food Microbiology

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APA (6^th Edition):

Bonestroo, M. H. (1992). Development of fermented sauce-based salads : assessment of safety and stability. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/18976 ; urn:nbn:nl:ui:32-18976 ; urn:nbn:nl:ui:32-18976 ; http://library.wur.nl/WebQuery/wurpubs/18976

Chicago Manual of Style (16^th Edition):

Bonestroo, M H. “Development of fermented sauce-based salads : assessment of safety and stability.” 1992. Doctoral Dissertation, Agricultural University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/18976 ; urn:nbn:nl:ui:32-18976 ; urn:nbn:nl:ui:32-18976 ; http://library.wur.nl/WebQuery/wurpubs/18976.

MLA Handbook (7^th Edition):

Bonestroo, M H. “Development of fermented sauce-based salads : assessment of safety and stability.” 1992. Web. 13 Dec 2019.

Vancouver:

Bonestroo MH. Development of fermented sauce-based salads : assessment of safety and stability. [Internet] [Doctoral dissertation]. Agricultural University; 1992. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/18976 ; urn:nbn:nl:ui:32-18976 ; urn:nbn:nl:ui:32-18976 ; http://library.wur.nl/WebQuery/wurpubs/18976.

Council of Science Editors:

Bonestroo MH. Development of fermented sauce-based salads : assessment of safety and stability. [Doctoral Dissertation]. Agricultural University; 1992. Available from: http://library.wur.nl/WebQuery/wurpubs/18976 ; urn:nbn:nl:ui:32-18976 ; urn:nbn:nl:ui:32-18976 ; http://library.wur.nl/WebQuery/wurpubs/18976

24. Verhaert, R.M.D. Photoinduced charge separation and enzyme reactions in reversed micelles.

Degree: 1989, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/10664 ; urn:nbn:nl:ui:32-10664 ; urn:nbn:nl:ui:32-10664 ; http://library.wur.nl/WebQuery/wurpubs/10664

► In this thesis the performance and coupling of two types of reaction, photoinduced charge separation and enzymatic conversion were studied in reversed micelles. Reversed micelles… (more)

▼ In this thesis the performance and coupling of two types of reaction, photoinduced charge separation and enzymatic conversion were studied in reversed micelles. Reversed micelles are 1 to 10 nm sized water droplets dispersed in an organic solution. The dispersant is a detergent (cationogenic, nonionogenic or anionogenic). In some solutions an additional compound (cosurfactant) is necessary to stabilize the droplets. In the studies presented here aliphatic alcohols were used for this purpose. The composition of reversed micelles can be optimized to yield both an efficient photoinduced charge separation and a high enzyme turnover number. In Chapter 2 a photosystem was coupled to the reduction of α-βunsaturated carboxylates by enoate reductase (EC 1.3.1.31). The photosystem was composed of a porphyrin as photosensitizer, tributylamine as electrondonor and methylviologen as electronacceptor. The photoinduced enzymatic system was active for over 100 hours. A 100% conversion could be accomplished. Systematic studies to the relation between the efficiency of the photosystem and the composition of the reversed micellar solution showed that an increase in cosurfactant concentration and cosurfactant polarity induced a higher yield of charge separation. The location of a porphyrin as a function of the composition of the reversed micellar solution was studied. The polarity of the environment of a porphyrin could very well be probed by ¹⁹F-NMR. The results showed that the porphyrin was located in the interfacial region of the reversed micelle. Modification of the porphyrin with a hexadecyl tail anchored the porphyrin. Although distinct differences between the environment and mobility of the tailed and untailed porphyrin could be detected, the efficiencies of photosystems using these porphyrins were similar. Thus neither the location, nor the mobility of the porphyrin but the concentration of alcohol in the reversed micellar solution is the main factor determining the yield of the photoinduced charge separation. An increased alcohol concentration in the medium is known to increase the flexibility of the micelles and to affect the partitioning of the electron donor. Therefore, the availability of the donor and the flexibility of the reversed micellar system have to be optimized to obtain a highly efficient photosystem. The spectroscopic properties of those porphyrins are affected by the interfacial location of the molecule. An increasing resolution of the fluorescence emission spectrum and a transient fluorescence rise in detergent solutions indicate that after excitation an intramolecular rearrangement occurs. The enzyme performance in photoinduced enzymatic reactions is determined by its stability and its activity. Increasing the chain length of the cosurfactant increased the stability of the enzyme in its oxidized state, but the stability of the reduced enzyme was lowered. The activity of enoate reductase increased with increasing cosurfactant polarity, but the relation with the… Advisors/Committee Members: T.J. Schaafsma.

Subjects/Keywords: fermentatie; voedselbiotechnologie; enzymen; immobilisatie; biotechnologie; chemische industrie; biochemie; Industriële microbiologie; fermentation; food biotechnology; enzymes; immobilization; biotechnology; chemical industry; biochemistry; Industrial Microbiology

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APA (6^th Edition):

Verhaert, R. M. D. (1989). Photoinduced charge separation and enzyme reactions in reversed micelles. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/10664 ; urn:nbn:nl:ui:32-10664 ; urn:nbn:nl:ui:32-10664 ; http://library.wur.nl/WebQuery/wurpubs/10664

Chicago Manual of Style (16^th Edition):

Verhaert, R M D. “Photoinduced charge separation and enzyme reactions in reversed micelles.” 1989. Doctoral Dissertation, Agricultural University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/10664 ; urn:nbn:nl:ui:32-10664 ; urn:nbn:nl:ui:32-10664 ; http://library.wur.nl/WebQuery/wurpubs/10664.

MLA Handbook (7^th Edition):

Verhaert, R M D. “Photoinduced charge separation and enzyme reactions in reversed micelles.” 1989. Web. 13 Dec 2019.

Vancouver:

Verhaert RMD. Photoinduced charge separation and enzyme reactions in reversed micelles. [Internet] [Doctoral dissertation]. Agricultural University; 1989. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/10664 ; urn:nbn:nl:ui:32-10664 ; urn:nbn:nl:ui:32-10664 ; http://library.wur.nl/WebQuery/wurpubs/10664.

Council of Science Editors:

Verhaert RMD. Photoinduced charge separation and enzyme reactions in reversed micelles. [Doctoral Dissertation]. Agricultural University; 1989. Available from: http://library.wur.nl/WebQuery/wurpubs/10664 ; urn:nbn:nl:ui:32-10664 ; urn:nbn:nl:ui:32-10664 ; http://library.wur.nl/WebQuery/wurpubs/10664

25. Beldman, G. The cellulases of Trichoderma viride : mode of action and application in biomass conversion.

Degree: 1986, Landbouwhogeschool Wageningen

URL: http://library.wur.nl/WebQuery/wurpubs/1934 ; urn:nbn:nl:ui:32-1934 ; urn:nbn:nl:ui:32-1934 ; http://library.wur.nl/WebQuery/wurpubs/1934

► Beet pulp and potato fibre were liquefied and saccharified with a combination of cellulase from Trichodermaviride and pectinase from Aspergillusniger . Cell wall polysaccharides were… (more)

Subjects/Keywords: amylasen; cellulase; fermentatie; voedselbiotechnologie; o-glycoside hydrolasen; biomassaconversie; Levensmiddelenbiotechnologie; amylases; cellulase; fermentation; food biotechnology; o-glycoside hydrolases; biomass conversion

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APA (6^th Edition):

Beldman, G. (1986). The cellulases of Trichoderma viride : mode of action and application in biomass conversion. (Doctoral Dissertation). Landbouwhogeschool Wageningen. Retrieved from http://library.wur.nl/WebQuery/wurpubs/1934 ; urn:nbn:nl:ui:32-1934 ; urn:nbn:nl:ui:32-1934 ; http://library.wur.nl/WebQuery/wurpubs/1934

Chicago Manual of Style (16^th Edition):

Beldman, G. “The cellulases of Trichoderma viride : mode of action and application in biomass conversion.” 1986. Doctoral Dissertation, Landbouwhogeschool Wageningen. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/1934 ; urn:nbn:nl:ui:32-1934 ; urn:nbn:nl:ui:32-1934 ; http://library.wur.nl/WebQuery/wurpubs/1934.

MLA Handbook (7^th Edition):

Beldman, G. “The cellulases of Trichoderma viride : mode of action and application in biomass conversion.” 1986. Web. 13 Dec 2019.

Vancouver:

Beldman G. The cellulases of Trichoderma viride : mode of action and application in biomass conversion. [Internet] [Doctoral dissertation]. Landbouwhogeschool Wageningen; 1986. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/1934 ; urn:nbn:nl:ui:32-1934 ; urn:nbn:nl:ui:32-1934 ; http://library.wur.nl/WebQuery/wurpubs/1934.

Council of Science Editors:

Beldman G. The cellulases of Trichoderma viride : mode of action and application in biomass conversion. [Doctoral Dissertation]. Landbouwhogeschool Wageningen; 1986. Available from: http://library.wur.nl/WebQuery/wurpubs/1934 ; urn:nbn:nl:ui:32-1934 ; urn:nbn:nl:ui:32-1934 ; http://library.wur.nl/WebQuery/wurpubs/1934

26. Wijnands, R.A. Chemical modification of p-hydroxybenzoate hydroxylase from Pseudomonas fluorescens.

Degree: 1984, Landbouwhogeschool Wageningen

URL: http://library.wur.nl/WebQuery/wurpubs/78165 ; urn:nbn:nl:ui:32-78165 ; urn:nbn:nl:ui:32-78165 ; http://library.wur.nl/WebQuery/wurpubs/78165

► Chemical modification was used to examine the role of some amino acid residues in the binding of the substrates to the enzyme p-hydroxybenzoate hydroxylase from… (more)

▼ Chemical modification was used to examine the role of some amino acid residues in the binding of the substrates to the enzyme p-hydroxybenzoate hydroxylase from Pseudomonas fluorescens. Ionic strength dependent binding studies were used to investigate the role of the protein as a whole in the complex formations. In the general introduction the present knowledge on p-hydroxybenzoate hydroxylase and on chemical modifications of amino acid residues in general is reviewed. Whereas most studies on this enzyme were done on the prosthetic group FAD, it was our aim to acquire more insight into the role of the surrounding protein.Diethylpyrocarbonate was used to modify histidine residues. Four out of nine histidine residues were modified, which was accompanied by total inactivation of the enzyme. Two of these residues appeared to be essential for the enzyme activity and to be involved in the binding of NADPH. The rate of inactivation increased with increasing pH. From this pH dependence the pK value of two cooperatively ionizing histidine residues was determined. At pH>7 tyrosine residues appeared to be carbethoxylated, accompanied by a loss of substrate binding capacity.The modification of arginine residues is described in chapter 3. Out of the three inactivating reagents used, one appeared to react with two arginine residues which are important for NADPH and substrate binding. A model was postulated to account for the results. The other two reagents reacted with different arginine residues, which was explained by the differences in charge and hydrophobicity. The complexity of arginine modification is due to the large number (38) of arginine residues present in the enzyme.In chapter 4 the modification of tyrosine residues is described. Some additional experiments using diethylpyrocarbonate were carried out, but more attention is given to the modification by the substrate analogue p-diazobenzoate. Although the identification experiments did not yield the desired quantitative result, it could be established that a reaction with tyrosine-201 was responsible for the loss of substrate binding capacity. It was concluded that tyrosine-385 is also essential and that tyrosine-222 is non-essential.In chapter 5 the protein as a whole is considered. The ionic strength dependence of NADPH binding to the enzyme is explained using a model in which the enzyme is considered as both a monopole and a dipole. The dipole moment of the enzyme in the direction of the NADPH binding site was calculated and compared with a dipole moment estimated on the basis of charge distribution as revealed by the three-dimensional model. The apparent contradiction between the pH dependences of NADPH binding and enzyme activity are also discussed.Chapter 6 finally is dedicated to the results of time resolved flavin fluorescence measurements on enzyme molecules modified by various reagents. The rotation correlation times determined were compared to obtain information on the mobility of the flavin within the enzyme. The… Advisors/Committee Members: F. Mueller.

Subjects/Keywords: enzymactiviteit; enzymen; fermentatie; pseudomonas; Eiwitten en enzymen; enzyme activity; enzymes; fermentation; pseudomonas; Proteins and Enzymes

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APA (6^th Edition):

Wijnands, R. A. (1984). Chemical modification of p-hydroxybenzoate hydroxylase from Pseudomonas fluorescens. (Doctoral Dissertation). Landbouwhogeschool Wageningen. Retrieved from http://library.wur.nl/WebQuery/wurpubs/78165 ; urn:nbn:nl:ui:32-78165 ; urn:nbn:nl:ui:32-78165 ; http://library.wur.nl/WebQuery/wurpubs/78165

Chicago Manual of Style (16^th Edition):

Wijnands, R A. “Chemical modification of p-hydroxybenzoate hydroxylase from Pseudomonas fluorescens.” 1984. Doctoral Dissertation, Landbouwhogeschool Wageningen. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/78165 ; urn:nbn:nl:ui:32-78165 ; urn:nbn:nl:ui:32-78165 ; http://library.wur.nl/WebQuery/wurpubs/78165.

MLA Handbook (7^th Edition):

Wijnands, R A. “Chemical modification of p-hydroxybenzoate hydroxylase from Pseudomonas fluorescens.” 1984. Web. 13 Dec 2019.

Vancouver:

Wijnands RA. Chemical modification of p-hydroxybenzoate hydroxylase from Pseudomonas fluorescens. [Internet] [Doctoral dissertation]. Landbouwhogeschool Wageningen; 1984. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/78165 ; urn:nbn:nl:ui:32-78165 ; urn:nbn:nl:ui:32-78165 ; http://library.wur.nl/WebQuery/wurpubs/78165.

Council of Science Editors:

Wijnands RA. Chemical modification of p-hydroxybenzoate hydroxylase from Pseudomonas fluorescens. [Doctoral Dissertation]. Landbouwhogeschool Wageningen; 1984. Available from: http://library.wur.nl/WebQuery/wurpubs/78165 ; urn:nbn:nl:ui:32-78165 ; urn:nbn:nl:ui:32-78165 ; http://library.wur.nl/WebQuery/wurpubs/78165

27. Dijk, van, C. Properties of hydrogenase from Megasphaera elsdenii.

Degree: 1980, Landbouwhogeschool Wageningen

URL: http://library.wur.nl/WebQuery/wurpubs/73291 ; urn:nbn:nl:ui:32-73291 ; urn:nbn:nl:ui:32-73291 ; http://library.wur.nl/WebQuery/wurpubs/73291

► This thesis is concerned with the purification and properties of hydrogenase from the obligate anaerobic rumen bacterium Megasphaera elsdenii. In chapter 1 the motives underlying… (more)

▼ This thesis is concerned with the purification and properties of hydrogenase from the obligate anaerobic rumen bacterium Megasphaera elsdenii. In chapter 1 the motives underlying this thesis, the physiological role of hydrogenase in some heterotrophs, including Megasphaera elsdenii, as well as a comparison of physico-chemical and kinetic properties of purified hydrogenase preparations from microorganisms, showing great variations in physiology and taxonomy, are given. The physiological role and the physico-chemical and kinetic properties of the hydrogenases from Megasphaera elsdenii and Clostridium pasteurianum show great similarities.In chapter 2 the procedure for the anaerobic purification of hydrogenase from Megasphaera elsdenii is given. Two activity bands are separated on DEAE-cellulose chromatography, of which one (fraction I; see Table 1 of this chapter) represents a different hydrogenase or a complex of the enzyme in fraction II. Kinetics with the purified enzyme of the hydrogen production activity at pH 8, with the electron donors flavodoxin hydroquinone, reduced ferredoxin and methyl viologen semiquinone show non-linear double reciprocal plots of the activity versus the electron donor concentration. Two kinetic models were developed, with an identical general rate equation for the hydrogen production activity, which describe a random mechanism for the reaction of the oxidized enzyme with a proton and a reduced electron donor. These models also indicate that the hydrogenase accepts the two electrons necessary for hydrogen production in two separate, independent steps. Hydrogen oxidation with methyl and benzyl viologen shows, in contrast to hydrogen production, Michaelis Menten kinetics. In chapter 3 effectors of the hydrogenase activity, such as salts (which have hydrophylic properties) Me ₂ SO and ethylene glycol (which have hydrophobic properties), and oxidants (oxygen, ferricyanide, Cl ₂ Ind, (bi)sulphite) are described. The data show that the more chaotropic the anion of the salt the greater the increase in activity, per mole salt used. Both Me ₂ SO and ethylene glycol inhibit the hydrogen evolution activity, however, Me ₂ SO stimulates the hydrogen oxidation activity, while ethylene glycol does not affect this activity. Careful oxidation of the reduced enzyme with (bi)sulphite or Cl ₂ Ind irreversibly increases the activity of the enzyme by about 60%; in contrast, oxygen and ferricyanide inactivate the enzyme. This irriversibly oxidized enzyme, which shows identical kinetic properties to the reduced enzyme, is more resistant to the effects of oxygen, Me ₂ SO and storage, than the reduced enzyme. Difficulties encountered in ascribing redox potentials to the observed EPR spectra of hydrogenase at several redox states, such as the effects of temperature on… Advisors/Committee Members: C. Veeger, S.G. Mayhew.

Subjects/Keywords: enzymen; enzymologie; fermentatie; isolatie; peptostreptococcus; synthese; Eiwitten en enzymen; enzymes; enzymology; fermentation; isolation; peptostreptococcus; synthesis; Proteins and Enzymes

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APA (6^th Edition):

Dijk, van, C. (1980). Properties of hydrogenase from Megasphaera elsdenii. (Doctoral Dissertation). Landbouwhogeschool Wageningen. Retrieved from http://library.wur.nl/WebQuery/wurpubs/73291 ; urn:nbn:nl:ui:32-73291 ; urn:nbn:nl:ui:32-73291 ; http://library.wur.nl/WebQuery/wurpubs/73291

Chicago Manual of Style (16^th Edition):

Dijk, van, C. “Properties of hydrogenase from Megasphaera elsdenii.” 1980. Doctoral Dissertation, Landbouwhogeschool Wageningen. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/73291 ; urn:nbn:nl:ui:32-73291 ; urn:nbn:nl:ui:32-73291 ; http://library.wur.nl/WebQuery/wurpubs/73291.

MLA Handbook (7^th Edition):

Dijk, van, C. “Properties of hydrogenase from Megasphaera elsdenii.” 1980. Web. 13 Dec 2019.

Vancouver:

Dijk, van C. Properties of hydrogenase from Megasphaera elsdenii. [Internet] [Doctoral dissertation]. Landbouwhogeschool Wageningen; 1980. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/73291 ; urn:nbn:nl:ui:32-73291 ; urn:nbn:nl:ui:32-73291 ; http://library.wur.nl/WebQuery/wurpubs/73291.

Council of Science Editors:

Dijk, van C. Properties of hydrogenase from Megasphaera elsdenii. [Doctoral Dissertation]. Landbouwhogeschool Wageningen; 1980. Available from: http://library.wur.nl/WebQuery/wurpubs/73291 ; urn:nbn:nl:ui:32-73291 ; urn:nbn:nl:ui:32-73291 ; http://library.wur.nl/WebQuery/wurpubs/73291

28. Krul, J. A study on the NAD(P)+ transhydrogenase from Azotobacter vinelandii.

Degree: 1975, Landbouwhogeschool Wageningen

URL: http://library.wur.nl/WebQuery/wurpubs/422682 ; urn:nbn:nl:ui:32-422682 ; urn:nbn:nl:ui:32-422682 ; http://library.wur.nl/WebQuery/wurpubs/422682

► Azotobacter vinelandii transhydrogenase shows a pronounced polymerizing depolymerizing character (Chapter 3 and 5). Several factors seem to influence this phenomenon. With purified enzyme, obtained by… (more)

▼ Azotobacter vinelandii transhydrogenase shows a pronounced polymerizing depolymerizing character (Chapter 3 and 5). Several factors seem to influence this phenomenon. With purified enzyme, obtained by a new purification method (Chapter 3), several parameters influencing the association-dissociation behaviour were investigated (Chapter 5).It was found that dissociation of transhydrogenase can be obtained at a minimum concentration of 1 μM of the substrate NADP ⁺. A reversal of this effect is obtained with NADPH depending on the initial concentration of NADP ⁺used. No clear effect of 2'-AMP on the structure is found in contrast to the results obtained with the Pseudomonas enzyme (Louie et al., 1972). Increase of the pH to about pH 9.5 results in a dissociation of the polymerized structures present in purified transhydrogenase as described by Middleditch at al. (1972). A very marked associating effect of divalent metal ions is found (Chapter 3 and 5). Large aggregates are formed, still catalytically active, that can be seen with the electron microscope and even under the phase contrast microscope (Chapter 5).The aggregates thus formed are not soluble, and addition of EDTA does not result in a clear reversal of the effects induced by the metal. Besides an associating effect divalent metal ions also cause some dissociation of the filamentous structures into rozettes, rings and cylinders with a perpendicular striping (Chapter 5).The effect on the highly polymerized structures of thiol reducing agents was investigated. A clear dissociating effect of β-mercaptoethanol was obtained while reduced lipoamide and dithiothreitol are much less effective (Chapter 5). Addition of ammonium sulphate to purified transhydrogenase results initially in dissociation followed by the formation of microcristalline structures (Chapter 5). As the effects of the reagents on the morphological structure are totally different, it must be concluded that these result from a combination of different types of binding (interaction). The dissociating effect of NADP ⁺at low concentration points to a strong effect of this nucleotide m the total structure of the enzyme as a very local interaction (at the catalytical side only) hardly can result in such a drastic change in appearance.As divalent metal ions cause a pronounced association this leads to the conclusion that probably charge neutralization of negative groups within the protein causes this phenomenon. On the other hand decrease of positive charges (upon increasing the pH) results in dissociation of the enzyme.The role of thiol reducing agents also remains obscure as only β-mercaptoethanol has a pronounced effect whereas a more powerfull reducing agent as dithiothreitol has much less effect. This probably must be attributed either to a difference in steric hindrance or the differences in hydrophobicity of these agents. The significance of the different… Advisors/Committee Members: C. Veeger.

Subjects/Keywords: azotobacter; pseudomonadaceae; enzymen; enzymologie; fermentatie; oxidoreductasen; Eiwitten en enzymen; azotobacter; pseudomonadaceae; enzymes; enzymology; fermentation; oxidoreductases; Proteins and Enzymes

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Krul, J. (1975). A study on the NAD(P)+ transhydrogenase from Azotobacter vinelandii. (Doctoral Dissertation). Landbouwhogeschool Wageningen. Retrieved from http://library.wur.nl/WebQuery/wurpubs/422682 ; urn:nbn:nl:ui:32-422682 ; urn:nbn:nl:ui:32-422682 ; http://library.wur.nl/WebQuery/wurpubs/422682

Chicago Manual of Style (16^th Edition):

Krul, J. “A study on the NAD(P)+ transhydrogenase from Azotobacter vinelandii.” 1975. Doctoral Dissertation, Landbouwhogeschool Wageningen. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/422682 ; urn:nbn:nl:ui:32-422682 ; urn:nbn:nl:ui:32-422682 ; http://library.wur.nl/WebQuery/wurpubs/422682.

MLA Handbook (7^th Edition):

Krul, J. “A study on the NAD(P)+ transhydrogenase from Azotobacter vinelandii.” 1975. Web. 13 Dec 2019.

Vancouver:

Krul J. A study on the NAD(P)+ transhydrogenase from Azotobacter vinelandii. [Internet] [Doctoral dissertation]. Landbouwhogeschool Wageningen; 1975. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/422682 ; urn:nbn:nl:ui:32-422682 ; urn:nbn:nl:ui:32-422682 ; http://library.wur.nl/WebQuery/wurpubs/422682.

Council of Science Editors:

Krul J. A study on the NAD(P)+ transhydrogenase from Azotobacter vinelandii. [Doctoral Dissertation]. Landbouwhogeschool Wageningen; 1975. Available from: http://library.wur.nl/WebQuery/wurpubs/422682 ; urn:nbn:nl:ui:32-422682 ; urn:nbn:nl:ui:32-422682 ; http://library.wur.nl/WebQuery/wurpubs/422682

29. Gorin, N. The permeability of dead plant cells for some enzymes.

Degree: 1969, Veenman

URL: http://library.wur.nl/WebQuery/wurpubs/525704 ; urn:nbn:nl:ui:32-525704 ; urn:nbn:nl:ui:32-525704 ; http://library.wur.nl/WebQuery/wurpubs/525704

► The penetration of α-chymotrypsin and/or pancreatic lipase into dead cells of soybean cotyledons, of yeast and of algae was studied using the enzymic activity as… (more)

▼ The penetration of α-chymotrypsin and/or pancreatic lipase into dead cells of soybean cotyledons, of yeast and of algae was studied using the enzymic activity as a parameter. In addition a fluorescent antibody technique was applied for the localization of α-chymotrypsin within the soybean cells.The digestibility of unheated, EDTA-treated substrate was similar to that of the heated substrate. Since EDTA-treatment increases the permeability of the cell wall and cell membrane of the plant cell without denaturing proteins contained in the cells, we concluded that heating affected mainly the barrier formed by the cell wall, thus permitting a better passage of big molecules (enzymes).Leakage of β-amylase (mol. weight 61,700) from soybean occurred only after treatment with EDTA. This confirmed that EDTA enhances the permeability of the cell wall.α-Chymotrypsin (mol. weight 24,000) and pancreatic lipase (mol. weight 38,000) penetrated unheated sections, whereas amylopectin (mol. weight 50,000-1,000,000) did not penetrate unheated cotyledons. Apparently the greater dimension of amylopectin compared with α-chymotrypsin and lipase accounts for its lack of entry into unheated soybean cotyledons. However, when we applied the fluorescent antibody technique to localize α-chymotrypsin within the cells from unheated sections, we used antibodies (γ-globulins) having a mol. weight of 150,000. They entered the unheated sections and produced a positive result of the experiment. Consequently the size of the molecules as indicated by the molecular weight, is not the reason why amylopectin did not penetrate the unheated cotyledons. Moreover, this shows that α-chymotrypsin probably opens a way for the entry of globulins. Therefore the entry of proteolytic enzymes is not an inert process. This is conceivable as the enzymes are big molecules with catalytic activity.Unheated non-EDTA-treated soybean (with plasmodesmata) was slightly penetrated by α-chymotrypsin, whereas unheated non-EDTA-treated yeast and algae (both without plasmodesmata) were not penetrated at all. Furthermore, in soybean material (unheated or heated) α-chymotrypsin enhanced the penetration of lipase; this effect was absent in the case of yeast. The results obtained strongly suggest that plasmodesmata are a way in dead plant cells for penetration of enzymes. Advisors/Committee Members: Wageningen University, C. den Hartog.

Subjects/Keywords: membranen; transport; cytologie; plantenfysiologie; enzymen; enzymologie; fermentatie; celfysiologie; membranes; transport; cytology; plant physiology; enzymes; enzymology; fermentation; cell physiology

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APA (6^th Edition):

Gorin, N. (1969). The permeability of dead plant cells for some enzymes. (Doctoral Dissertation). Veenman. Retrieved from http://library.wur.nl/WebQuery/wurpubs/525704 ; urn:nbn:nl:ui:32-525704 ; urn:nbn:nl:ui:32-525704 ; http://library.wur.nl/WebQuery/wurpubs/525704

Chicago Manual of Style (16^th Edition):

Gorin, N. “The permeability of dead plant cells for some enzymes.” 1969. Doctoral Dissertation, Veenman. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/525704 ; urn:nbn:nl:ui:32-525704 ; urn:nbn:nl:ui:32-525704 ; http://library.wur.nl/WebQuery/wurpubs/525704.

MLA Handbook (7^th Edition):

Gorin, N. “The permeability of dead plant cells for some enzymes.” 1969. Web. 13 Dec 2019.

Vancouver:

Gorin N. The permeability of dead plant cells for some enzymes. [Internet] [Doctoral dissertation]. Veenman; 1969. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/525704 ; urn:nbn:nl:ui:32-525704 ; urn:nbn:nl:ui:32-525704 ; http://library.wur.nl/WebQuery/wurpubs/525704.

Council of Science Editors:

Gorin N. The permeability of dead plant cells for some enzymes. [Doctoral Dissertation]. Veenman; 1969. Available from: http://library.wur.nl/WebQuery/wurpubs/525704 ; urn:nbn:nl:ui:32-525704 ; urn:nbn:nl:ui:32-525704 ; http://library.wur.nl/WebQuery/wurpubs/525704

30. Rösch, C. In vitro fermentation and immunomodulating characteristics of dietary fibres.

Degree: 2016, Wageningen University

URL: http://library.wur.nl/WebQuery/wurpubs/504278 ; urn:nbn:nl:ui:32-504278 ; urn:nbn:nl:ui:32-504278 ; http://library.wur.nl/WebQuery/wurpubs/504278

► Abstract Dietary fibres are a diverse group of substances, indigestible by human digestive enzymes, but (partially) fermentable in the human large intestine by the… (more)

▼ Abstract Dietary fibres are a diverse group of substances, indigestible by human digestive enzymes, but (partially) fermentable in the human large intestine by the resident microbiota. Many health beneficial effects of fibres such as lowering blood cholesterol levels or increasing stool bulk have been reported. For some fibres, immunomodulating properties have been shown. Other studies investigate the degradation fate of fibres by the bacteria. In this PhD thesis BMDCs from TLR2/4 knock out mice were validated to be unresponsive to naturally present contaminants like LPS and proved to be a good tool to analyse the immune response of dietary fibres. A variety of 44 fibres, was tested on these immune cells and all fibres were found to modulated the immune system differently. Also, different immunomodulating properties of an oat and barley β-glucan having rather similar chemical structures, were found. The insoluble fraction of the β-glucans induced highest amounts of cytokines. As a consequence, sample preparation such as drying, dispersing and heating were shown to affect the immunomodulatory properties. The in vitro fermentation characteristics of barley β-glucan and sugar beet pectin and the immunomodulatory properties of their degradation products on BMDCs were compared and shown to be substrate and degradation product specific. This study showed, that glycosidic degradation products of both fibres induced higher amounts of cytokines than their intact polysaccharide. An in vitro batch fermentation of soluble, indigestible maltodextrins by human faecal inocula was monitored and the activity of carbohydrate degrading enzymes, produced by the microbiota, was analysed. Results revealed that the maltodextrin was only slowly and incompletely fermented, despite the high potential of microbial enzymes present to degrade typical starch linkages. Overall, this thesis showed that dietary fibres interact and influence the immune system dependent on their individual chemical fine structure. Additionally, an evaluation of the health impact of dietary fibres can only be complete when also glycosidic fermentation products are considered. Advisors/Committee Members: Wageningen University, Harry Gruppen, Henk Schols.

Subjects/Keywords: voedingsvezels; degradatie; enzymen; immunomodulerende eigenschappen; cytokinen; glycosiden; fermentatie; Levensmiddelenchemie; dietary fibres; degradation; enzymes; immunomodulatory properties; cytokines; glycosides; fermentation; Food Chemistry

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APA (6^th Edition):

Rösch, C. (2016). In vitro fermentation and immunomodulating characteristics of dietary fibres. (Doctoral Dissertation). Wageningen University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/504278 ; urn:nbn:nl:ui:32-504278 ; urn:nbn:nl:ui:32-504278 ; http://library.wur.nl/WebQuery/wurpubs/504278

Chicago Manual of Style (16^th Edition):

Rösch, C. “In vitro fermentation and immunomodulating characteristics of dietary fibres.” 2016. Doctoral Dissertation, Wageningen University. Accessed December 13, 2019. http://library.wur.nl/WebQuery/wurpubs/504278 ; urn:nbn:nl:ui:32-504278 ; urn:nbn:nl:ui:32-504278 ; http://library.wur.nl/WebQuery/wurpubs/504278.

MLA Handbook (7^th Edition):

Rösch, C. “In vitro fermentation and immunomodulating characteristics of dietary fibres.” 2016. Web. 13 Dec 2019.

Vancouver:

Rösch C. In vitro fermentation and immunomodulating characteristics of dietary fibres. [Internet] [Doctoral dissertation]. Wageningen University; 2016. [cited 2019 Dec 13]. Available from: http://library.wur.nl/WebQuery/wurpubs/504278 ; urn:nbn:nl:ui:32-504278 ; urn:nbn:nl:ui:32-504278 ; http://library.wur.nl/WebQuery/wurpubs/504278.

Council of Science Editors:

Rösch C. In vitro fermentation and immunomodulating characteristics of dietary fibres. [Doctoral Dissertation]. Wageningen University; 2016. Available from: http://library.wur.nl/WebQuery/wurpubs/504278 ; urn:nbn:nl:ui:32-504278 ; urn:nbn:nl:ui:32-504278 ; http://library.wur.nl/WebQuery/wurpubs/504278

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