Beta-Nitropropionic Acid Production by Aspergillus oryzae in Selected High Protein and Carbohydrate-rich Foods.

Aspergillus oryzae (ATCC, 12892) was studied for its ability to produce Beta-Nitropropionic Acid (BNP) in selected high protein and carbohydrate-rich foods. Portions of 35 grams of white potato, yellow sweet potato, ripe banana, freshly made Indonesian tempeh, and Cheddar cheeses loosely packed in petri dishes were inoculated with a spore suspension of A. oryzae .

Influence of milk ultrafiltration on bacteriophages of lactic acid bacteria.

Bacteriophages added to whole milk were partially concentrated during ultrafiltration. At 4:1 retentate, phage had concentrated 2.4:1.

Conversion of glucose in lactase-hydrolyzed whey permeate to fructose with immobilized glucose isomerase.

The maximum conversion of glucose to fructose in lactase-hydrolyzed whey permeate by glucose isomerase was approximately 52% at .1 g enzyme/ml substrate after 7 h incubation at 60 degrees C. Removal of minerals from the substrate was essential for enzyme activity.

Removal of penicillin G from contaminated milk by ultrafiltration.

Penicillin G purposedly added to whole raw milk at concentrations from .05 to .20 IU/ml was removed to undetectable levels by a combination of ultrafiltrations and permeate washes.

Growth of lactic acid bacteria in highly concentrated ultrafiltered skim milk retentates.

Buffer capacity of ultrafiltered skim milk retentates at various protein concentrations and growth of direct set, frozen concentrated lactic starter cultures in such retentates were studied. Maximum buffering occurred at approximately pH 5.1 to 5.