Isolate B7 with Biotechnological Potentials. A structural-chemical explanation of fungal laccase activity. Enzymatic modification of cotton fiber for promising smart medical based material. Optimization of cultural conditions for enhanced production of laccase by Aspergillus flavus Maf Isolate B7 under Solid State Fermentation.
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The ability of soil-borne fungi to degrade polycyclic aromatic hydrocarbon PAH. AIP Conference Proceedings , Production and Optimization of Laccase by Trametes sp. Purification and Characterization of Laccase Extracted from Cladophora sp. Journal of Global Pharma Technology , Biodegradation of diclofenac with fungal strains. Growth, physiology, and biochemical activities of plant responses with foliar potassium application under drought stress—a review.
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[Expired] PhD on Photobiocatalytic water oxidation in Paris
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Purification and characterization of an extracellular laccase from solid-state culture of Pleurotus ostreatus HP Purification and characterization of laccase from Trametes hirsuta Bm-2 and its contribution to dye and effluent decolorization. African Journal of Biotechnology , Applied Biochemistry and Microbiology , Agro-industrial lignocellulosic biomass a key to unlock the future bio-energy: a brief review.
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This loss is higher in wines stored in barrels. However, the quantity lost in this way is usually negligible.
SO2 will be lost during alcoholic fermentation. This is partially through vaporisation with escaping carbon dioxide from the fermentation. At the end of fermentation it is common for a wine to Thesis on laccase enzyme zero to just a few milligrams per litre of total SO2, however significant deviations from this norm can be found.
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Losses additionally occur through the oxidative protection of SO2. This is largely due to SO2 reacting with hydrogen peroxide to form sulphuric acid. SO2 is also lost in bottled wine [Ough, ]. The rate of total SO2 loss appears to be times faster in reds than in whites [Ough, ]. The causes for SO2 loss in bottle are numerous.
SO2 vapour may be lost through the cork, but this is not substantial under normal temperatures of storage. Oxidation of the SO2 with oxygen in the bottle will certainly occur, but this reaction is very slow. Oxidation of the SO2 by formerly oxidised phenols will lead to the production of sulphate and a loss in total SO2. Whenever losses occur, the equilibrium between free and bound SO2 will re-establish, resulting in a small decrease in bound SO2.
The enzymatic oxidation of phenolic compounds governs oxidation over and above chemical oxidation reactions because of their much faster reaction speed.
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PPO is also known as tyrosinase, catecholoxidase, catecholase, phenolase, phenoloxidase, and o-diphenoloxidase. Its activity depreciates with time and is usually completely inactive following fermentation. However, it is primarily responsible for oxidation in juice.
SO2 is usually added to musts to inhibit the activity of or destroy oxidase enzymes and subsequently prevent oxidation. For exceptions to this practise, see Section 12, "Hyperoxidation". The rate of oxygen uptake in juice is determined by the temperature, enzyme activity, phenolic concentrations, the substances "consumed" by the enzyme, and the competition between different substances for binding [White and Ough, ]. However, in the absence of SO2, oxygen uptake is generally rapid.
In an apple juice, also saturated with dissolved oxygen, consumption was complete within 1 hour at pH 3.