A review on biotechnological potential of multifarious enzymes in bread making

2020 ◽  
Vol 99 ◽  
pp. 290-306
Author(s):  
Seema Dahiya ◽  
Bijender Kumar Bajaj ◽  
Anil Kumar ◽  
Santosh Kumar Tiwari ◽  
Bijender Singh
Keyword(s):  
Bread Making ◽  
Biotechnological Potential

Theory and Practice in Bread Making

1879 ◽  
Vol 7 (170supp) ◽  
pp. 2702-2703
Author(s):  
Geo. M. Wiiitaker
Keyword(s):  
Theory And Practice ◽  
Bread Making

Assessment of Biotechnological Potential of Cyanobacteria and Microalgae Strains from IPPAS Culture Collection

2019 ◽  
pp. 12-29
Author(s):  
R.A. Sidorov ◽  
A.Yu. Starikov ◽  
A.S. Voronkov ◽  
A.S. Medvedeva ◽  
Z.V. Krivova ◽  
...  
Keyword(s):  
Biochemical Composition ◽  
Wide Spectrum ◽  
Food Additives ◽  
Mature Spore ◽  
High Growth ◽  
Biomass Productivity ◽  
Culture Collection ◽  
Growth Characteristics ◽  
Russian Science ◽  
Biotechnological Potential

As a result of screening of spore-forming bacteria, a B-13186 strain with a wide spectrum of antagonistic activity identified as Brevibacillus laterosporus by the analysis of sequences of variable sites of 16S rRNA was selected. Morphological, cultural and biochemical characteristics of the strain were studied. A distinctive feature of the strain is the presence of a canoe-like inclusion formed in sporangia and attached to the mature spore, as well as the ability to synthesize round-shaped crystalline inclusions. The strain was shown to be active against various species of gram-positive bacteria including A search for strains capable of simultaneously producing high amounts of several biologically valuable compounds and/or having high biomass productivity has been carried out. The growth characteristics and biochemical composition of 12 microalgae and cyanobacteria strains from the IPPAS Collection in the exponential and stationary growth phases were studied. All the strains had high growth rates (doubling time 6-22 h). The strains of Cyanobacterium sp. IPPAS B-1200, Chlorella sp. IPPAS C-1210, Nannochloris sp. IPPAS C-1509, Cyanidium caldarium IPPAS P-510 and Vischeria sp. IPPAS H-242 demonstrated the highest biotechnological potential and can be used for the production of various types of biofuel, pigments, feed and food additives, including those with high content of eicosapentaenoic (20:5 Δ5,8,11,14,17) acid content. microalgae, cyanobacteria, biochemical composition, fatty acids, valuable metabolites, growth characteristics This work was supported by a grant from the Russian Science Foundation [no. 14-14-00904]

Antimicrobial Peptides - Small but Mighty Weapons for Plants to Fight Phytopathogens

2019 ◽  
Vol 26 (10) ◽  
pp. 720-742 ◽  
Author(s):  
Kaushik Das ◽  
Karabi Datta ◽  
Subhasis Karmakar ◽  
Swapan K. Datta
Keyword(s):  
Antimicrobial Peptides ◽  
Durable Resistance ◽  
Defense Responses ◽  
Defense System ◽  
Biotechnological Potential ◽  
Functional Aspects ◽  
Low Concentrations ◽  
Wide Range ◽  
Vital Component ◽  
Pathogen Entry

Antimicrobial Peptides (AMPs) have diverse structures, varied modes of actions, and can inhibit the growth of a wide range of pathogens at low concentrations. Plants are constantly under attack by a wide range of phytopathogens causing massive yield losses worldwide. To combat these pathogens, nature has armed plants with a battery of defense responses including Antimicrobial Peptides (AMPs). These peptides form a vital component of the two-tier plant defense system. They are constitutively expressed as part of the pre-existing first line of defense against pathogen entry. When a pathogen overcomes this barrier, it faces the inducible defense system, which responds to specific molecular or effector patterns by launching an arsenal of defense responses including the production of AMPs. This review emphasizes the structural and functional aspects of different plant-derived AMPs, their homology with AMPs from other organisms, and how their biotechnological potential could generate durable resistance in a wide range of crops against different classes of phytopathogens in an environmentally friendly way without phenotypic cost.

Identification of low-molecular weight glutenin subunits of wheat associated with bread-making quality

2004 ◽  
Vol 123 (4) ◽  
pp. 355-360 ◽  
Author(s):  
W. Maruyama-Funatsuki ◽  
K. Takata ◽  
Z. Nishio ◽  
T. Tabiki ◽  
E. Yahata ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Bread Making

Transformation of ochratoxin A during bread-making processes

Food Control ◽  
2021 ◽  
Vol 125 ◽  
pp. 107950
Author(s):  
Marcin Bryła ◽  
Edyta Ksieniewicz-Woźniak ◽  
Sylwia Stępniewska ◽  
Marta Modrzewska ◽  
Agnieszka Waśkiewicz ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Bread Making

scholarly journals Colour Me Blue: The History and the Biotechnological Potential of Pyocyanin

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 927
Author(s):  
Thiago Gonçalves ◽  
Ulrich Vasconcelos
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antibiotic Therapy ◽  
Electric Current ◽  
Antimicrobial Therapy ◽  
Blue Colour ◽  
Current Generation ◽  
Biotechnological Potential ◽  
Avant Garde ◽  
New Horizons ◽  
The Subject

Pyocyanin was the first natural phenazine described. The molecule is synthesized by about 95% of the strains of Pseudomonas aeruginosa. From discovery up to now, pyocyanin has been characterised by a very rich and avant-garde history, which includes its use in antimicrobial therapy, even before the discovery of penicillin opened the era of antibiotic therapy, as well as its use in electric current generation. Exhibiting an exuberant blue colour and being easy to obtain, this pigment is the subject of the present review, aiming to narrate its history as well as to unveil its mechanisms and suggest new horizons for applications in different areas of engineering, biology and biotechnology.

Novel 2D MBenes—Synthesis, Structure, and Biotechnological Potential

2021 ◽  
pp. 2103048
Author(s):  
Michał Jakubczak ◽  
Aleksandra Szuplewska ◽  
Anita Rozmysłowska‐Wojciechowska ◽  
Andreas Rosenkranz ◽  
Agnieszka Maria Jastrzębska
Keyword(s):  
Biotechnological Potential
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