0000000000522704

AUTHOR

Kristina Tihomirova

showing 2 related works from this author

FT-IR spectroscopic analysis for studying Clostridium cell response to conversion of enzymatically hydrolyzed hay

2013

Abstract Grass hay is one of assailable cellulose containing non-food agricultural wastes that can be used as a carbohydrate source by microorganisms producing biofuels. In this study three Clostridium strains Clostridium acetobutylicum, Clostridium beijerinckii and Clostridium tetanomorphum, capable of producing acetone, butanol and ethanol (ABE) were adapted to convert enzymatically hydrolyzed hay used as a growth media additive. The results of growth curves, substrate degradation kinetics and FT-IR analyses of bacterial biomass macromolecular composition showed diverse strain-specific cell response to the growth medium composition.

Growth mediumClostridium acetobutylicumbiologyButanolOrganic Chemistryfood and beveragesAcetone–butanol–ethanol fermentationbiology.organism_classificationAnalytical ChemistryInorganic Chemistrychemistry.chemical_compoundClostridiumClostridium beijerinckiichemistryBiochemistryHayFood scienceCelluloseSpectroscopyJournal of Molecular Structure
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The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

2020

The occurrence and dietary exposure assessment of 16 mycotoxins, 6 biogenic amines (BAs), and 13 metallic elements in blue-veined cheeses (n = 46) is reported. Co-occurrence of mycophenolic acid (&le

Health (social science)Blue cheeseeducationblue cheesebiogenic aminesPlant Sciencelcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)MicrobiologyArticlechemistry.chemical_compound0404 agricultural biotechnologyfoodhazard indexmycotoxinslcsh:TP1-1185Food sciencefood.cheeseMycotoxinheavy metalsdeterministic modellingRoquefortine CScenario basedhplc-ms/msDietary exposureDietary intake010401 analytical chemistryHeavy metals04 agricultural and veterinary sciencesTyramineicp-ms040401 food science0104 chemical sciencesdietary exposurechemistryhplc-padFood ScienceFoods
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