Abstract:
Combining non-enzymatic preservations with enzymes having an N-acetylmuramidase activity results in effective synergism, notable for the fact that foodstuffs, drugs and cosmetic products, in particular, as well as packing materials, tobacco and tobacco products can be conserved for a comparatively longer period than by means of the individual ingredients.
Abstract:
Combining non-enzymatic preservations with enzymes having an N-acetylmuramidase activity results in effective synergism, notable for the fact that foodstuffs, drugs and cosmetic products, in particular, as well as packing materials, tobacco and tobacco products can be conserved for a comparatively longer period than by means of the individual ingredients.
Abstract:
The ilvE gene from the strain E. coli ATCC 11303 is suitable for achieving overproduction of the coded aliphatic transaminase and thus for preparing the branched-chain amino acids leucine, isoleucine and valine from the corresponding keto precursors.
Abstract:
Subjection of Streptomyces coelicolor DSM 3030 to total digestion of the complete DNA, cloning into a suitable vector and transformation of Streptomyces lividans result in colonies with an intense crimson colour. Reisolation of the plasmid DNA and cutting with BamHI results in fragments about 3.4 to 9 kb in length, on which the gene crucial for pigment production is located. The latter is suitable as marker, in particular as inactivation marker, in Streptomycetes.
Abstract:
Amino acids derived from proteins, and an agent consisting of one of more synergists together with a bacteriolytic enzyme product can prevent the germination of spores of microorganisms.
Abstract:
Process for extending the shelf life of foodstuffs, cosmetics or pharmaceutical prods. comprises adding flavomycin, opt. together with further preservatives and/or physical preservation methods. Amt. of flavomycin added is pref. 0.0001-1 wt.%.