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Toplam kayıt 32, listelenen: 1-10
Some Technological and Functional Properties of Lactic Acid Bacteria Isolated from Hardaliye
(Ankara Univ, Fac Agr, 2017)
Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and it is widely produced and consumed in the Thrace region of Turkey. The aim ...
Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics
(Elsevier Science Bv, 2019)
Waste bread hydrolysate was used as a biosource for xanthan production by various isolates and standard bacteria (Xanthomonas campestris DSM 19000). Influence of operational conditions used in the process of xanthan ...
Physicochemical, Functional and Microbiological Properties of Hardaliye Beverages Produced from Different Grapes and Collected from Different Households
(Ankara Univ, Fac Agr, 2018)
Twenty-three hardaliye beverage samples were collected from different regions of Kirklareli city in Turkey and five hardaliye samples were produced under laboratory conditions according to traditional methods. Total phenolic ...
Xanthan Gum Production of Xanthomonas spp. Isolated from Different Plants
(Korean Society Food Science & Technology-Kosfost, 2010)
Xanthan gum were produced from the following Xanthomonas strains; standard strain Xanthomonas campestris NRRL B-1459 and isolated strains Xanthomonas arbicola pv. juglandis, Xanthomonas axonopodis pv. vesicatoria, Xanthomonas ...
Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia
(2019)
Xanthan production capacity of local isolates X. hortorum pv. pelargonii and X. axonopodis pv. begonia were investigated by systematically changing fermentation conditions. Optimum yields were found as 11.19 g/L, 9.72 g/L ...
Xanthan Gum Production under Different Operational Conditions by Xanthomonas axonopodis pv vesicatoria Isolated from Pepper Plant
(Korean Society Food Science & Technology-Kosfost, 2011)
The influence of operational conditions (pH, stirrer speed, and temperature) used in the process of xanthan production by Xanthomonas axonopodis pv vesicatoria (XCVA3-1) isolated from pepper plant were evaluated through ...
Biological control of bacterial spot disease of pepper with Bacillus strains
(Tubitak Scientific & Technical Research Council Turkey, 2008)
Bacterial spot disease caused by Xanthomonas axonopodis pv. vesicatoria (X. axonopodis pv. vesicatoria) is a devastating pepper (Capsicum annuum) disease in Turkey. Biological control of Xanthomonas axanopodis pv. vesicatoria ...
Copper-resistant strains of Xanthomonas axonopodis pv. vesicatoria (Doidge) Dye in the eastern Mediterranean region of Turkey
(Edizioni Ets, 2007)
Bacterial spot, caused by Xanthomonas axonopodis (syn: campestris) pv. vesicatoria is a widespread disease of processing pepper in Adana and Osmaniye (eastern Mediterranean Turkey). According to our and pepper growers' ...
Identification and biocontrol potential of antagonistic bacterial strains against Pseudomonas syringae pv. tomato
(Amer Phytopathological Soc, 2020)
[No Abstract Available]
Ceviz Bakteriyel Yanıklık Etmeni Xanthomonas arboricola pv. juglandis'e Karşı Antagonist Bakteriyel İzolatların in vitro Koşullarda Biyokontrol Etkinliklerinin Belirlenmesi
(2021)
Xanthomonas arboricola pv. juglandis’in neden olduğu ceviz yanıklık hastalığı, cevizin (Juglans regia L.)üretimini etkileyen en önemli ve yaygın bakteriyel hastalıklardan biridir. Hastalık etmeni ülkemiz ceviz üretimalanlarında ...