Related Experiment Videos
Differential heat stabilities of Bacillus amylase
Journal of Bacteriology
|January 1, 1973
Abstract:
Seventeen cultures representing eight strains of Bacillus coagulans and twelve cultures representing eight strains of Bacillus stearothermophilus did not yield a culture that would produce amylase at both 37 and 55 C.
Related Concept Videos
Articles linked to this work by shared authors, journal, and citation graph.
Group Comparative Study of VRB-2 Agar in the Recovery of Coliforms from Raw Milk, Ice Cream and Cottage Cheese.
Journal of food protection·2019
Generation of a proton motive force by the anaerobic oxalate-degrading bacterium Oxalobacter formigenes.
Applied and environmental microbiology·1996
Hypocholesterolemic effect of Eubacterium coprostanoligenes ATCC 51222 in rabbits.
Letters in applied microbiology·1995
Characterization of Eubacterium coprostanoligenes sp. nov., a cholesterol-reducing anaerobe.
International journal of systematic bacteriology·1994
Lachnospira pectinoschiza sp. nov., an anaerobic pectinophile from the pig intestine.
International journal of systematic bacteriology·1994
Functional diversity of accessory factors of the type VI secretion system.
Journal of bacteriology·2026
Pseudomonas aeruginosa: a model system for studying the behavior of unbiased flagellar motors.
Journal of bacteriology·2026
Discovery of PilU as a second type IV pilus retraction motor in Myxococcus xanthus.
Journal of bacteriology·2026
Microbial modulation of Catharina sour beer: Effects of indigenous lactic acid bacteria and yeasts on chemical composition and sensory attributes.
Food research international (Ottawa, Ont.)·2026
Techno-economic analysis of protein concentrates production from brewer's spent grains.
Bioresource technology·2026
Harnessing Yeast Biodiversity for Advanced Industrial Applications.
FEMS yeast research·2026
From physiology to food applications: Kluyveromyces marxianus as a key player for innovation in probiotic attributes, fermented foods and functional food ingredients.
Food research international (Ottawa, Ont.)·2026