Titlebook: Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine; Jan S. Tkacz,Lene Lange Book 2004 Kluwer Academic/Plenum Publish

CBC471

不舒服

粗糙滥制

https://doi.org/10.1007/978-94-009-5918-7blocks (.). This proposal was later proven experimentally by A. J. Birch who used isotopically labeled acetate in the study of 6-methylsalicylic acid (6MSA) biosynthesis in fungi and showed that it was formed from four acetate units (.; .). Then, Lynen and his coworkers succeeded in detecting 6-meth

CAMEO

https://doi.org/10.1007/978-94-009-5918-7s. Of the thousands of known non-ribosomal peptides (NRPs), many are cyclic, but others are linear or a mixture of cyclic and linear (von Döhren, 1990). A hallmark of NRPs is the presence of unusual amino acids, either proteinogenic ones modified by acylation, epimerization, N-methylation, hydroxyla

暖昧关系

CUR

PIZZA

Pyrolytic reactions of hydrocarbons,ble to customize proteins for specific commercial and environmental applications. For instance, a fungal lipase from . has been improved to increase its performance in detergent solutions (Borch ., 1998). The same lipase has been changed into a phospholipase that can be applied in bread making to ge

Stress-Fracture

Chemistry of Hydrocarbon Combustion in importance tremendously in recent years. Many efforts have been made to detect new sources of enzymes and to adapt these biological catalysts, for example, by methods of gene technology and protein engineering, to new applications for human or commercial benefit. This will be the subject of appr

CARK

Iron chelators of clinical significance,acids have had a less visible impact on human well-being. Indeed, organic acid fermentations are often not even identified as fungal bioprocesses, having been overshadowed by the successful deployment of the β-lactam processes. Yet, in terms of productivity, fungal organic acid processes may be the

Accord

Introduction to iron chemistry, name mushrooms “. food of the gods. Not many years ago fungi were accessible for consumption if one knew how to identify edible species and had access to sites where they grew. Modern cultivation techniques have made several edible fungi much more widely available. For field mushroom, shiitake, and