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Vol 4, No 2 (2017)

Spring

ISSUE XML

Table of Contents

Original Article

Study on the Effect of Levulinic Acid on Whey-Based Biosynthesis of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by Hydrogenophaga pseudoflava PDF XML
Martin Koller, Paula Hesse, Hubert Fasl, Franz Stelzer, Gerhart Braunegg pp. 65-78
Preparation of a Microbial Time-temperature Indicator by Using the Vegetative Form of Bacillus amyloliquefaciens for Monitoring the Quality of Chilled Food Products PDF XML
Samaneh Shahrokh Esfahani, Giti Emtiazi, Mohsen Rabbani pp. 79-84
Enhanced Sorbitol Production under Submerged Fermentation using Lactobacillus plantarum PDF XML
Khan Nadiya Jan, Abhishek Dutt Tripathi, Shubhendra Singh, Diksha Surya, Surendra Prasad Singh pp. 85-92
Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage PDF XML
Faleeha Hasan Hussein, Seyed Hadi Razavi, zahra Emam Djomeh pp. 93-102
Production of Amylase by Bacillus polymyxa NCIM No. 2539 from Agroindustrial Wastes PDF XML
Abhishek Dutt Tripathi, Ankita Joshi, Surendra Prasad Singh, Arpit Shrivastava pp. 103-112
Enzymatic Synthesis of Theanine in the Presence of L-glutaminase Produced by Trichoderma koningii PDF XML
Iran Alemzadeh, Minoo Sakhaei pp. 113-121