Enzymatic corruption of food lipids creates free unsaturated fats that give smelly, lathery, cardboardy off-flavors, just as fermentation of the food. Food surface is likewise changed. Lipolytic species for the most part happen in Candida, Cryptococcus, Geotrichum, and Rhodotorula, and have been embroiled in the breakdown of fats in dairy and meat items, and in olive oil. Enzymatic debasement of plant biomass is completed by a bunch of cellulases and hemicellulases. Complete hydrolysis of crystalline cellulose is encouraged by the synergistic activity among endo-and exo-β-glucanases. Albeit most biomass-corrupting growths produce these compounds in the free (noncomplex) structure, in Clostridium thermocellum and other microbes, a large portion of these catalysts structure a gigantic protein total called the cellulosome.
Research Article: Journal of Antimicrobial Agents
Research Article: Journal of Antimicrobial Agents
Research Article: Journal of Antimicrobial Agents
Research Article: Journal of Antimicrobial Agents
Short Communication: Journal of Antimicrobial Agents
Short Communication: Journal of Antimicrobial Agents
Commentry: Journal of Antimicrobial Agents
Commentry: Journal of Antimicrobial Agents
Research Article: Journal of Antimicrobial Agents
Research Article: Journal of Antimicrobial Agents
Posters & Accepted Abstracts: Medical Microbiology & Diagnosis
Posters & Accepted Abstracts: Medical Microbiology & Diagnosis
Posters & Accepted Abstracts: Medical Microbiology & Diagnosis
Posters & Accepted Abstracts: Medical Microbiology & Diagnosis
Scientific Tracks Abstracts: Medical Microbiology & Diagnosis
Scientific Tracks Abstracts: Medical Microbiology & Diagnosis
Scientific Tracks Abstracts: Medical Microbiology & Diagnosis
Scientific Tracks Abstracts: Medical Microbiology & Diagnosis
Keynote: Journal of Antimicrobial Agents
Keynote: Journal of Antimicrobial Agents
Journal of Antimicrobial Agents received 444 citations as per Google Scholar report