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The preparation and characterisation of food-grade chitosan from housefly larvae are reported. A refinement procedure was developed to remove larval mouth hooks from the primary chitosan product, whic...
Recent developments in industrial biotechnology have resulted in the exploitation of new and undiscovered microorganisms and the devising of improved methods for enzyme production, which have led to i...
Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative source...
The controversial topic of synthetic dyes in food has been discussed for many years. The scrutiny and negative assessment of synthetic food dyes by the modern consumer have raised a strong interest in...
Lacticin 3147 is a broad-spectrum bacteriocin produced by the food-grade organism Lactococcus lactis. Lacticin 3147 is active at a neutral pH and has been shown to be bactericidal to streptococci and ...
A classical chemical mutagenesis protocol was evaluated for increasing ß-galactosidase production by probiotic bacteria to improve their potential to treat symptoms of lactose malabsorption in h...

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