Linked Life Data

20038493

Source:http://linkedlifedata.com/resource/pubmed/id/20038493

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
2009-12-29
pubmed:abstractText
Screening of thirty-one fungal isolates (representing 16 genera, 28 species and 3 varieties) collected from beef luncheon meat for their abilities to produce protease enzyme revealed that eleven isolates (35.48%) exhibited high protease production. However, fifteen isolates (48.39%) had moderate ability and 5 isolates (16.13%) were low producers. Aspergillus flavus, Gibberella fujikuroi and Penicillium chrysogenum were the most active producers of protease. The incorporation of five chemical substances used as food preservatives (disodium phosphate, sodium benzoate, citric acid, potassium sorbate and sodium citrate) individually in the culture medium for protease production exhibited depressive effect on protease production as well as on mycelial growth of Aspergillus flavus, Gibberella fujikuroi and Penicillium chrysogenum , except in few cases the mycelial growth of A. flavus and G. fujikuroi was increased by the lowest concentration (100 ppm) of sodium benzoate, citric acid and disodium phosphate.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Dec
pubmed:issn
1217-8950
pubmed:author
pubmed:issnType
Print
pubmed:volume
56
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
417-26
pubmed:meshHeading
pubmed:year
2009
pubmed:articleTitle
Proteolytic activity of beef luncheon fungi as affected by incorporation of some food preservatives.
pubmed:affiliation
Botany Department, Faculty of Science, South Valley University, Qena, Egypt. abdosaleem@yahoo.com
pubmed:publicationType
Journal Article