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1

Proteolytic enzymes of cheese starter microflora

100%
Chrzanowska J., Wojtatowicz M.
Biotechnologia
|
1999
|
issue 2
131-144
EN
In this review proteolytic enzymes of starter microflora involved in cheese ripening are described. The best known system is the proteolytic system of primary starter represented by mesophilic and thermophilic lactic acid bacteria. An important role in the ripening of some kind of cheeses is played by enzymes of secondary starter represented by propionic acid bacteria, Brevibacterium linens and some strains of fungi of Penicillium genus. The extent of proteolysis and flavour development in cheese depends on the activity and specificity of all these proteases.
2

An attempt to use artificially flocculated Yarrowia lipolytica cells for citric acid production

100%
Rymowicz W., Wojtatowicz M.
Biotechnologia
|
1996
|
issue 3
155-164
EN
Strains of Y.lipolytica were flocculated in the presence of two additives either bentonite or chitosan.The effects of the flocculant doses and the pH on the yeast flocculation were studied.Stability of cell flocs and their capability to citric acid production was examined in shaker flask and stirred bioreactoe cultures.The optimal flocculent dases corresponding to the maximal reduction of turbidity of cell suspensions (%RT) in the production medium were in the range of 10-110 mg chitosan/g biomass and 30-80 mg bentonite/g biomass.Flocculated Y.lipolytica produced less citric acid and the volumetric citric acid productivity was lower as compared to free call cultures.
3

Productivity and yield of citrate fermentation by yeast in various cultivation systems

100%
Wojtatowicz M., Rymowicz W.
Biotechnologia
|
1995
|
issue 2
123-129
EN
Citric acid was produced by yeast strain Yarrowia lipolytica A-101 in three various cultivation systems: batch, fed-batch and semicontinuous culture with cells recycling.Volumentrric citric acid productivity and acid yield coefficients were compared.The best results were obtained for semicontinuous process.
4

Starter cultures as a factor limiting activity of epiphitic microflora of barley and malt

81%
Dziuba E., Wojtatowicz M., Stempniewicz R., Foszczynska B.
Biotechnologia
|
1999
|
issue 2
167-177
EN
In this review epiphitic microflora of barley and malt and its possible negative and positive effects on quality of malts and beers is described. Also, the latest data on the use of starter cultures of lactic acid bacteria and Geotrichum candidum in malting process are presented. As a result repression of the growth of accompanying flora, in particular of toxigenic species of molds, and reduction of contamination with mycotoxins could be achieved.
5

RAPD as a tool for differentiation and identification of yeast

81%
Robak M., Baranowska K., Barszczewski W., Wojtatowicz M.
Biotechnologia
|
2005
|
issue 4
142-155
EN
The growing importance of yeast in food and beverages creates a necessity for a rapid and reliable method for typing of strains. As described in the present review, Randomly Amplified Polymorphic DNA method (RAPD), based on genome sequence diversity, allowed the differentiation and identification of strains belonging to Saccharomyces, Hanseniaspora, Yarrowia and other yeasts occurring in beer, wine, cheeses, sausages, dressings and fruits. The applied methodology and obtained results were compared and analysed in terms of repeatability and reproducibility. The possibility to compile the results in a database, which will serve the future identification of unknown strains, was discussed.
6

Selection of strains and medium composition for Yarrowia lipolytica biomass production on lipid substrates

81%
Rymowicz W., Rafalowicz D., Wojtatowicz M., Musial I.
Biotechnologia
|
1997
|
issue 3
62-69
EN
The production of Single Cell Protein in the batch culture from crude rapeseed oil and waste fatty acids using Y. lipolytica strains was studied. The effect of nitrogen sources, lipid concentration and pH value on the yeast growth and biomass yield was also investigated. Yarrowia lipolytica ATCC 8661 was the best strain for SCP production on both lipid substrates. The specific growth rate and biomass yield were m = 0,19 - 0,35 h-1 and Yx/s = 0,68 - 1,07 respectively, depending on the culture condition. With the above yeast strain it was possible to carry out the fermentation at low pH 3,5 without any significant lowering of kinetic and yield parameters.
7

Characteristic of Yarrowia lipolytica biomass produced on lipid substrates

71%
Rymowicz W., Kinal S., Wojtatowicz M., Musial I., Bodarski R.
Biotechnologia
|
1997
|
issue 3
70-77
EN
The production of biomass by Yarrowia lipolytica on crude rapeseed oil and waste fatty acids and its characteristics were studied. The biomass obtained in both lipid media had high biological value in the range of 73-78%. The amount of essential aminoacids was in agreement with the FAO standards for fodder yeast, with lysine and phenylalanine which were present in the yeast biomass in higher amounts. The biomass contained 31,3-50,9% of protein and 11,9-28,1% of lipid depending on the yeast strain used. Yarrowia lipolytica ATCC 8661 turned out to be the most suitable strain for the production of SCP on lipid substrates.
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