Maltose Found in molasses, this sugar consists of two-parts glucose.
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It was like lap cheong, the Chinese sausage, made with rose wine, maltose, soy, and probably MSG.
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It's served in a wet brine of sweet grease, and the skin is crisped up with a maltose glaze.
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Many modern Chinese cooks use maltose instead of honey for cha siu, because it produces a high-gloss, lip-smacking exterior.
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Common culprits include sucrose (table sugar), lactose (found in milk), glucose and dextrose (naturally occurring, but generally processed), and maltose (malt sugar).
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Sucrose, glucose, lactose, maltose, dextrose, or pretty much any -ose These are easy to identify once you know what to look for; that "-ose" suffix.
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The handheld dessert wrap hails from Yilan, and consists of ground peanut candy, maltose, celery, and taro ice cream wrapped in a handmade spring roll-like skin.
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Beijing duck is always a grand affair and features crisp, maltose-glazed skin and dark meat, layered together for crackle and crunch on a paper-thin wheat pancake.
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The researchers found that genes involved in the fermentation of maltose, the main sugar found in beer, were duplicated several times, allowing beer yeasts to complete the fermentation process more rapidly than their feral ancestors.
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Evaporated cane juice, agave, fruit nectar, fruit juice concentrate, brown rice syrup, malt syrup, corn syrup, date syrup, barley malt and anything that ends in an "ose" -- think fructose, sucrose, maltose and dextrose -- are all added sugars.
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In enzymology, a maltose epimerase () is an enzyme that catalyzes the chemical reaction :alpha-maltose \rightleftharpoons beta-maltose Hence, this enzyme has one substrate, alpha-maltose, and one product, beta-maltose. This enzyme belongs to the family of isomerases, specifically those racemases and epimerases acting on carbohydrates and derivatives. The systematic name of this enzyme class is maltose 1-epimerase.
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To be given the label "high", the syrup must contain at least 50% maltose. Typically, it contains 40–50% maltose, though some have as high as 70%. By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced.p. 465 This is possible because these enzymes remove two glucose units, that is, one maltose molecule at a time from the end of the starch molecule.
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Maltokinase () is an enzyme with systematic name ATP:alpha-maltose 1-phosphotransferase. This enzyme catalyses the following chemical reaction : ATP + maltose \rightleftharpoons ADP + alpha-maltose 1-phosphate This enzyme requires Mg2+ for activity.
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In enzymology, a maltose alpha-D-glucosyltransferase () is an enzyme that catalyzes the chemical reaction :maltose \rightleftharpoons alpha,alpha- trehalose Hence, this enzyme has one substrate, maltose, and one product, alpha,alpha-trehalose. This enzyme belongs to the family of isomerases, specifically those intramolecular transferases transferring other groups. The systematic name of this enzyme class is maltose alpha-D-glucosylmutase. Other names in common use include trehalose synthase, and maltose glucosylmutase.
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Maltase reduces maltose into glucose: C12H22O11 \+ H2O → 2C6H12O6 Maltose + Water → α-Glucose α-amylase breaks starch down into maltose and dextrin, by breaking down large, insoluble starch molecules into soluble starches (amylodextrin, erythrodextrin, and achrodextrin) producing successively smaller starches and ultimately maltose. β-amylase catalyses the hydrolysis of starch into maltose by the process of removing successive maltose units from the non-reducing ends of the chains. γ-Amylase will cleave the last α(1–4)glycosidic linkages at the nonreducing end of amylose and amylopectin, yielding glucose.
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Amylase reaction consisting of hydrolyzing amylose, producing maltose Maltose (Dictionary Reference: maltose or Cambridge dictionary: maltose), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta- amylase breaks down starch, it removes two glucose units at a time, producing maltose.
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By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced.p. 465 This is possible because these enzymes remove two glucose units (i.e. one maltose molecule) at a time from the end of the starch molecule. High-maltose glucose syrup has a great advantage in the production of hard candy: at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product.
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Maltose crackers are one of the popular Chinese traditional snacks. It is popular because of its sweet taste. Moreover, its golden appearance and viscosity makes it favorable among children. The soft and smooth texture of the maltose combined with the crisp biscuit have great appeal, and the calorific value of maltose is high.
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In enzymology, a maltose O-acetyltransferase () is an enzyme that catalyzes the chemical reaction :acetyl-CoA + maltose \rightleftharpoons CoA + 6-O-acetyl-alpha-D-glucopyranosyl-(1->4)-D-glucose Thus, the two substrates of this enzyme are acetyl-CoA and maltose, whereas its two products are CoA and 6-O-acetyl-alpha-D-glucopyranosyl-(1->4)-D-glucose. This enzyme belongs to the family of transferases, specifically those acyltransferases transferring groups other than aminoacyl groups. The systematic name of this enzyme class is acetyl-CoA:maltose O-acetyltransferase. Other names in common use include maltose transacetylase, maltose O-acetyltransferase, and MAT.
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This family of glycosyl hydrolases (CAZY GH_65) includes vacuolar acid trehalase and maltose phosphorylases. Maltose phosphorylase (MP) is a dimeric enzyme that catalyzes the conversion of maltose and inorganic phosphate into beta-D-glucose-1-phosphate and glucose. It consists of three structural domains. The C-terminal domain forms a two layered jelly roll motif.
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The most popular fillings included shredded coconut, maltose and sesame.
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In enzymology, a maltose-transporting ATPase () is an enzyme that catalyzes the chemical reaction :ATP + H2O + maltoseout \rightleftharpoons ADP + phosphate + maltosein The 3 substrates of this enzyme are ATP, H2O, and maltose, whereas its 3 products are ADP, phosphate, and maltose. This enzyme belongs to the family of hydrolases, specifically those acting on acid anhydrides to catalyse transmembrane movement of substances. The systematic name of this enzyme class is ATP phosphohydrolase (maltose-importing). This enzyme is a member of the ABC Transporter family.
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The yeast is most commonly Candida humilis. This yeast cannot metabolize the maltose found in the dough, while the Lactobacillus requires maltose. They therefore act without conflict for substrate, with the Lactobacillus utilizing maltose and the yeast utilizing the other sugars, including the glucose produced by the Lactobacillus. External conditions such as acidity and temperature affect the growth rates of Lactobacillus sanfranciscensis.
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Starch synthase (maltosyl-transferring) (, alpha1,4-glucan:maltose-1-P maltosyltransferase, GMPMT) is an enzyme with systematic name alpha-maltose 1-phosphate:(1->4)-alpha-D-glucan 4-alpha-D-maltosyltransferase. This enzyme catalyses the following chemical reaction : alpha-maltose 1-phosphate + [(1->4)-alpha-D-glucosyl]n \rightleftharpoons phosphate + [(1->4)-alpha-D- glucosyl]n+2 The enzyme from the bacterium Mycobacterium smegmatis is specific for maltose.
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High-maltose corn syrup is used as a substitute for normal glucose syrup in the production of hard candy: at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. Maltose is also less humectant than glucose, so that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup.p. 81 Since maltose has a low freezing point, HMCS is useful in frozen desserts. It is also used in brewing, because it has a balanced fermentability, can be added at high concentrations to the wort kettle, increasing throughput, and reduces haze caused by varying malt quality.
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Maltose syrup Maltose is a component of malt, a substance obtained in the process of allowing grain to soften in water and germinate. It is also present in highly variable quantities in partially hydrolysed starch products like maltodextrin, corn syrup and acid-thinned starch. In humans, maltose is broken down by various maltase enzymes, providing two glucose molecules which can be further processed: either broken down to provide energy, or stored as glycogen. The lack of the sucrase- isomaltase enzyme in humans causes sucrose intolerance, but because there are four different maltase enzymes, complete maltose intolerance is extremely rare.
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Its main products from fermenting fructose or maltose are lactate, acetate, ethanol, glycerol, and carbon dioxide. Lactobacillus pontis cannot use citrate as an electron acceptor in the presence of maltose. There is also no presence of catalase activity. Lactobacillus pontis has the ability to catabolize arginine.
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In enzymology, a maltose-6'-phosphate glucosidase () is an enzyme that catalyzes the chemical reaction :maltose 6'-phosphate + H2O \rightleftharpoons D-glucose + D-glucose 6-phosphate Thus, the two substrates of this enzyme are maltose-6'-phosphate and H2O, whereas its two products are D-glucose and D-glucose 6-phosphate. This enzyme belongs to the family of hydrolases, specifically those glycosidases that hydrolyse O- and S-glycosyl compounds. This enzyme participates in starch and sucrose metabolism.
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In enzymology, a maltose phosphorylase () is an enzyme that catalyzes the chemical reaction :maltose + phosphate \rightleftharpoons D-glucose + beta-D- glucose 1-phosphate Thus, the two substrates of this enzyme are maltose and phosphate, whereas its two products are D-glucose and beta-D-glucose 1-phosphate. This enzyme belongs to the family of glycosyltransferases, specifically the hexosyltransferases. The systematic name of this enzyme class is maltose:phosphate 1-beta-D-glucosyltransferase. This enzyme participates in starch and sucrose metabolism.
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Original-flavor Cowhells cakes follow the traditional recipe and are made from glutinous rice flour, maltose syrup, dried orange peel, peanut oil and glucose syrup. Coconut-flavored cakes, made from glutinous rice flour, maltose syrup, peanut oil, white sugar and desiccated coconut, are popular with young people. Ginger candy is a popular snack among the Hakka people, and ginger- flavored Cowhells cakes are made from glutinous rice flour, maltose syrup, peanut oil, white sugar and ginger.
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In Japan, the use of maltose has been recorded since the period of Emperor Jimmu (660 BCE).
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The amylopsin likewise in the pancreatic secretion acts upon the starch and dextrin, changing them to maltose.
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Maltose-binding protein (MBP) is a part of the maltose/maltodextrin system of Escherichia coli, which is responsible for the uptake and efficient catabolism of maltodextrins. It is a complex regulatory and transport system involving many proteins and protein complexes. MBP has an approximate molecular mass of 42.5 kilodaltons.
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High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar is maltose. It is less sweet than high- fructose corn syrup and contains little to no fructose. It is sweet enough to be useful as a sweetener in commercial food production, however.
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These convert the dextrinised starch into simple carbohydrates (sugars) and lower molecular weight dextrins. The modern industrial production of brown rice syrup does not involve the use of synthetic chemicals in the modification of flour and starch. The enzymes added in processing are naturally derived from organic bioreactors using methods similar to the creation of antibiotics. Brown rice syrup is readily available in most western Chinese grocery stores as maltose or maltose syrup, in reference to the high maltose content of the sweetener.
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In enzymology, a maltose synthase () is an enzyme that catalyzes the chemical reaction :2 alpha-D-glucose 1-phosphate + H2O \rightleftharpoons maltose + 2 phosphate Thus, the two substrates of this enzyme are alpha-D-glucose 1-phosphate and H2O, whereas its two products are maltose and phosphate. This enzyme belongs to the family of glycosyltransferases, specifically the hexosyltransferases. The systematic name of this enzyme class is alpha-D- glucose-1-phosphate:alpha-D-glucose-1-phosphate 4-alpha-D-glucosyltransferase (dephosphorylating).
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Use of maltose via maltose phosphorylase and the pentose phosphate shunt with fructose as co-substrate results in a higher energy yield than homofermentative maltose degradation. Secondly, the temperature and pH for their growth fit the conditions of sourdough fermentation. The persistent coexistence of these microorganisms in the same context may result from their similar growth rates, in turn determined by temperature and pH. Thirdly, they own some stress response mechanisms to overcome high/low temperatures, high dehydration/osmolarity, acid, oxidation, and starvation.
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Icodextrin is contraindicated in patients with cornstarch allergy, maltose or isomaltose intolerance, glycogen storage disease, or severe lactic acidosis.
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Maltose Maltase (, alpha-glucosidase, glucoinvertase, glucosidosucrase, maltase-glucoamylase, alpha-glucopyranosidase, glucosidoinvertase, alpha-D- glucosidase, alpha-glucoside hydrolase, alpha-1,4-glucosidase, alpha-D- glucoside glucohydrolase) is an enzyme located in on the brush border of the small intestine that breaks down the disaccharide maltose. Maltase catalyzes the hydrolysis of maltose to the simple sugar glucose. This enzyme is found in plants, bacteria, and yeast. Acid maltase deficiency is categorized into three separate types based on the age of onset of symptoms in the affected individual.
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Crystal structures have shown that MBP is divided into two distinct globular domains that are connected by three short polypeptide segments. The two domains are separated by a deep groove that contains the maltose/maltodextrins binding site. Comparison of the structures of the liganded and unliganded forms of MBP has shown that the binding of maltose induces a major conformational change that closes the groove by a rigid motion of the two domains around the linking polypeptide hinge. Both precursor and mature forms of MBP are functional for the binding of maltose.
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However, the price of maltose crackers is low, and the ingredients are cheap, so they are easy to make at home.
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The systematic name of this enzyme class is maltose-6'-phosphate 6-phosphoglucohydrolase. This enzyme is also called phospho-alpha-glucosidase.
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Evidence gained from reconstructed enzyme suggests that the order of the events where the novel activity is improved and the gene is duplication is not clear cut, unlike what the theoretical models of gene evolution suggest. One study showed that the ancestral gene of the immune defence protease family in mammals had a broader specificity and a higher catalytic efficiency than the contemporary family of paralogues, whereas another study showed that the ancestral steroid receptor of vertebrates was an oestrogen receptor with slight substrate ambiguity for other hormones—indicating that these probably were not synthesised at the time. This variability in ancestral specificity has not only been observed between different genes, but also within the same gene family. In light of the large number of paralogous fungal α-glucosidase genes with a number of specific maltose-like (maltose, turanose, maltotriose, maltulose and sucrose) and isomaltose-like (isomaltose and palatinose) substrates, a study reconstructed all key ancestors and found that the last common ancestor of the paralogues was mainly active on maltose-like substrates with only trace activity for isomaltose-like sugars, despite leading to a lineage of iso-maltose glucosidases and a lineage that further split into maltose glucosidases and iso-maltose glucosidases.
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It is considered that overeating and lack of muscle tone is the main cause of a beer belly, rather than beer consumption. A 2004 study, however, found a link between binge drinking and a beer belly. But with most overconsumption, it is more a problem of improper exercise and overconsumption of carbohydrates than the product itself. Several diet books quote beer as having an undesirably high glycemic index of 110, the same as maltose; however, the maltose in beer undergoes metabolism by yeast during fermentation so that beer consists mostly of water, hop oils and only trace amounts of sugars, including maltose.
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Isomaltose is a disaccharide similar to maltose, but with a α-(1-6)-linkage instead of the α-(1-4)-linkage. Both of the sugars are glucose, which is a pyranose sugar. Isomaltose is a reducing sugar. Isomaltose is produced when high maltose syrup is treated with the enzyme transglucosidase (TG) and is one of the major components in the mixture isomaltooligosaccharide.
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Maltose was 'discovered' by Augustin-Pierre Dubrunfaut, although this discovery was not widely accepted until it was confirmed in 1872 by Irish chemist and brewer Cornelius O'Sullivan. Its name comes from malt, combined with the suffix '-ose' which is used in names of sugars. Maltose making and use in China goes as far back as the Shang dynasty (ca. 1150 BCE).
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Through evolution, organisms have developed the ability to regulate their genetic control mechanisms so as to only express those genes resulting in the fastest growth rate. For example, when grown in the presence of both glucose and maltose, Lactococcus lactis will produce enzymes to metabolize glucose first, altering its gene expression to use maltose only after the supply of glucose has been exhausted.
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Maltose Candy 麥芽糖. In Huo Yuan Jia 霍元甲 [DVD liner notes] (2006). Taipei, Taiwan [R.O.C.]: Alfa Music International Co., Ltd.
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Working from the non-reducing end, β-amylase catalyzes the hydrolysis of the second α-1,4 glycosidic bond, cleaving off two glucose units (maltose) at a time. During the ripening of fruit, β-amylase breaks starch into maltose, resulting in the sweet flavor of ripe fruit. β-amylase is present in an inactive form prior to seed germination. Many microbes also produce amylase to degrade extracellular starches.
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Growth was not observed on single sugars or amino acids such as D-glucose, D-galactose, D-fructose, D-xylose, lactose, maltose, sucrose, alanine, glutamate, glycine, and histidine.
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There are a number of reasons why there are fewer people selling maltose crackers nowadays, but the most important one is that children have so many new choices.
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Visually it is characterized as a cream colored mass, lacking psedomycelia. It is nonfermentative and uses glucose, maltose, melezitose, trehalose, and xylose.Vishniac and Hempfling. (1979) Cryptooccus vishniacii sp. nov.
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Enzymes containing this domain belong to family 13 (CAZY GH_13) of the glycosyl hydrolases. The maltogenic alpha-amylase is an enzyme which catalyses hydrolysis of (1-4)-alpha-D-glucosidic linkages in polysaccharides so as to remove successive alpha-maltose residues from the non-reducing ends of the chains in the conversion of starch to maltose. Other enzymes in this family include neopullulanase, which hydrolyses pullulan to panose, and cyclomaltodextrinase, which hydrolyses cyclodextrins.
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The α-amylases () (CAS 9014-71-5) (alternative names: 1,4-α-D-glucan glucanohydrolase; glycogenase) are calcium metalloenzymes. By acting at random locations along the starch chain, α-amylase breaks down long-chain saccharides, ultimately yielding either maltotriose and maltose from amylose, or maltose, glucose and "limit dextrin" from amylopectin. They belong to glycoside hydrolase family 13. Because it can act anywhere on the substrate, α-amylase tends to be faster-acting than β-amylase.
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Songyuan produces its own variant of maltose (), which has a sweat taste and is alleged to have healing properties by locals. Songyuan maltose mainly uses malt sugar, rice, and wheat as the main ingredients. The local recipe calls for the wheat to be germinated for five to six days, then mixed with the braised rice and malt sugar, fermented for six to seven hours, and then heated until it becomes white in color.
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The main carbon source for T. litoralis seems to be maltose, which can be brought into the cell via a maltose-trehalose ABC transporter. T. litoralis has a specialized glycolytic pathway called the modified Embden–Meyerhoff (EM) pathway. One way the modified EM pathway in T. litoralis deviates from the common EM pathway is that the modified version contains an ADP dependent hexose kinase and PFK instead of an ATP dependent versions of the enzymes.
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Deuk Deuk Tong or commonly referred to as Ding Ding Tong is a type of traditional candy in Hong Kong. It is a hard maltose candy with sesame and ginger flavours. The sweet is made by first melting maltose, then adding to it various ingredients and continuously stirring the mixture. Before the mixture solidifies, it is put on a metal stick and pulled into a line shape, then coiled into the shape of a plate.
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Furthermore, H. larsenii was shown to form indole, hydrolyze gelatin, starch, and Tweens 40 and 80; produce acid from glycerol, maltose, glucose, fructose, and sucrose; and form H2S from thiosulfate.
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The link is characterized as α because the glycosidic bond to the anomeric carbon (C1) is in the opposite plane from the substituent in the same ring (C6 of the first glucose). If the glycosidic bond to the anomeric carbon (C1) were in the same plane as the substituent, it would be classified as a β(1→4) bond, and the resulting molecule would be cellobiose. The anomeric carbon (C1) of the second glucose molecule, which is not involved in a glycosidic bond, could be either an α- or β-anomer depending on the bond direction of the attached hydroxyl group relative to the substituent of the same ring, resulting in either α-maltose or β-maltose. An isomer of maltose is isomaltose.
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Another form of amylase, β-amylase () (alternative names: 1,4-α-D-glucan maltohydrolase; glycogenase; saccharogen amylase) is also synthesized by bacteria, fungi, and plants. Working from the non-reducing end, β-amylase catalyzes the hydrolysis of the second α-1,4 glycosidic bond, cleaving off two glucose units (maltose) at a time. During the ripening of fruit, β-amylase breaks starch into maltose, resulting in the sweet flavor of ripe fruit. They belong to glycoside hydrolase family 14.
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The terminally bound maltose moiety maintains affinity for both analytes, thus the modified TRP, pAPM, met critical conditions of external temperature requirements and affinity for both target analytes. The solubility properties changed from 4 °C (soluble) to 8 °C (insoluble). Several reagents were tested for the recovery of Con A by desorption which had higher binding affinities to Con A than maltose. These reagents were α-D-glucopyranoside, D-mannose, methyl α-D-mannopyranoside, and glucose.
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N. sinuspersici sp. nov has been observed to utilize carbon sources including d-Galactose , lactose, melibiose, glycerol, sucrose, maltose, mannitol, d-mannose, l-rhamnose, d-xylose, inulin, citrate, malonate, pyruvate, and propionate.
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Maltose, another common disaccharide, is condensed from two glucose molecules. The dehydration reaction that bonds monosaccharides into disaccharides (and also bonds monosaccharides into more complex polysaccharides) forms what are called glycosidic bonds.
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1\. Select a hen about one kilogram. 2\. Process the chicken, hollow out its belly, and place the chicken leg into the cavity. 3\. Mix maltose and water. Spread evenly over the chicken.
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A feature that distinguishes E. jeanselmei from Cladosporium which forms very similar colonies is that E. jeanselmei is not proteolytic. It is able to assimilate glucose, galactose, maltose, and sucrose, but not lactose.
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KNF maltose is made from sprouted barley (malt). The sprouts are then crushed and repeatedly soaked and separated from water. The malt then rises to the surface and is separated from the water and fermented.
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Beta-amylase (, β-amylase, saccharogen amylase, glycogenase) is an enzyme with the systematic name 4-alpha-D-glucan maltohydrolase. This enzyme catalyses the following chemical reaction: : Hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains. This enzyme acts on starch, glycogen and related polysaccharides and oligosaccharides producing beta-maltose by an inversion. Beta-amylase is found in bacteria, fungi, and plants; bacteria and cereal sources are the most heat stable.
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M. hakonensis is an obligate aerobic chemolithoautotroph that utilizes sulfur oxidation as its main source of energy. M. hakonensis is capable of utilizing yeast extract (excluding sugars), L-glutamic acid, L-tryptophan, maltose, and sulfur compounds such as elemental sulfur and hydrogen sulfide as energy sources, similar to other Metallosphaera species. M. hakonensis exhibits poor growth in media containing L-glutamic acid, L-tryptophan, and maltose. One unique feature of M. hakonensis is its ability to utilize FeS clusters and the sulfur anion, tetrathionate (O6S42-).
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Isomaltase helps amylase to digest alpha-limit dextrin to produce maltose. The human sucrase- isomaltase is a dual-function enzyme with two GH31 domains, one serving as the isomaltase, the other as a sucrose alpha-glucosidase.
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Also, by using MS2 as an affinity tag to purify a protein in E. coli bacteria, scientists expressed MS2-MBP, which is an MS2 coat protein carrying mutations fused with maltose-binding proteins. The mutations prevented oligomerization.
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In parallel with the enormous shift (in industrialized nations) away from breastfeeding to home-made formulas, nutrition scientists continued to analyze human milk and attempted to make infant formulas that more closely matched its composition. Maltose and dextrins were believed nutritionally important, and in 1912, the Mead Johnson Company released a milk additive called Dextri-Maltose. This formula was made available to mothers only by physicians. In 1919, milkfats were replaced with a blend of animal and vegetable fats as part of the continued drive to closer simulate human milk.
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Thayer-Martin agar is selective for growth of Neisseria species. Further testing (oxidase, Gram stain, carbohydrate use) is needed to differentiate N. gonorrhoeae from N. meningitidis Carbohydrate utilization of Neisseria gonorrhoeae: N. gonorrhoeae will oxidise glucose, not maltose, sucrose, or lactose; N. meningitidis ferments glucose and maltose. N. gonorrhoeae is usually isolated on Thayer-Martin agar (or VPN) agar in an environment enriched with 3-7% carbon dioxide. Thayer-Martin agar is a chocolate agar plate (heated blood agar) containing nutrients and antimicrobials (vancomycin, colistin, nystatin, and trimethoprim).
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Enzymes in the flour and yeast create sugars, which are consumed by the yeast, which in turn produce carbon dioxide and alcohol. Specifically, the grain enzyme diastase begins to convert starch in the grain to maltose. The baker's yeast enzyme maltase converts maltose into glucose, invertase converts any added sucrose to glucose and fructose, and zymase converts glucose and fructose to carbon dioxide gas which makes the dough rise, and alcohol which gives the baked bread flavor. Sourdough starters also produce lactic and acetic acids, further contributing to flavor.
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Maltose is a disaccharide: the carbohydrates are generally divided into monosaccharides, oligosaccharides, and polysaccharides depending on the number of sugar subunits. Maltose, with two sugar units, is an oligosaccharide, specifically a disaccharide, because it consists of two glucose molecules. Glucose is a hexose: a monosaccharide containing six carbon atoms. The two glucose units are in the pyranose form and are joined by an O-glycosidic bond, with the first carbon (C1) of the first glucose linked to the fourth carbon (C4) of the second glucose, indicated as (1→4).
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This is similar to maltose but instead of a bond in the α(1→4) position, it is in the α(1→6) position, the same bond that is found at the branch points of glycogen and amylopectin.
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The organic fructose molecule was subsequently discovered by Dubrunfaut in 1847.Fruton, J.S. Molecules of Life 1972, Wiley-Interscience He also discovered maltose, although this discovery was not widely accepted until it was confirmed in 1872 by Cornelius O'Sullivan.
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The maltose will be the yeast's main food source during fermentation. During this rest, starches also cluster together forming visible bodies in the mash. This clustering eases the lautering process. The α-amylase rest is also known as the saccharification rest.
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It has also been shown that expression can be improved by fusion to maltose binding protein (MBP) which acts a solubility enhancing partner. The molecular weight of this enzyme varies between 25 and 27 kDa depending on the specific construct used.
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They can be hydrolyzed to yield their saccharin building blocks by boiling with dilute acid or reacting them with appropriate enzymes. Examples of disaccharides include sucrose, maltose, and lactose. Polysaccharides are polymerized monosaccharides, or complex carbohydrates. They have multiple simple sugars.
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In the presence of CO2 growth is enhanced, under aerobic conditions growth is reduced, and some strains require anaerobic conditions to grow. “S. constellatus” produces major amounts of lactic acid, fermented glucose, maltose and sucrose, but not lactose and hydrolyzed aesculin.
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C. violaceum ferments glucose, trehalose, N-acetylglucosamine and gluconate but not L-arabinose, D-galactose, or D-maltose. It is positive for catalase and oxidase reactions. Bacterial isolates in many cases can show high level resistance to a range of antibiotics.
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It is made by stringing wild fruits with bamboo sticks and dipping them in maltose, which hardens rapidly in the wind. The typical snacks in winter in the north are usually made of hawthorn. They are thin and hard, sour and sweet, and ice.
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C. aquaticus reproduces through bipolar mypodial budding. This species is somewhat unusual in the Cryptococcus family in that it can weakly ferment D-glucose, D-galactose, maltose and melezitose. This species is DBB+. C. aquaticus has been studied because of its ability to produce pecticase.
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The malE gene, coding for MBP, belongs to the Mal regulon of E. coli, which consists of ten genes whose products are geared for the efficient uptake and utilization of maltose and maltodextrins. All the gene involved in the transport of maltose/maltodextrin, including malE, are clustered in the malB region of E. coli and organized in two divergent operons: malE-malF-malG and malK-lamB. The transcription start sites at the malEp and malKp promoters are distant of 271 base pairs. The malEp and malKp promoters are synergistically activated by protein MalT, the activator of the Mal regulon and by the cAMP receptor protein CRP.
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Dextri-Maltose and Pablum, early Mead Johnson products Edward Mead Johnson had founded Johnson & Johnson in 1886 together with his brothers. In 1895, Johnson developed a side business called The American Ferment Company to create a digestive aid. In 1897, E. Mead Johnson left the family business to go out into business on his own in Jersey City, New Jersey, and in 1905, the company was re-established as Mead Johnson & Company. The firm's first major infant formula was developed in 1910, and Dextri-Maltose, a carbohydrate-based milk modifier was introduced in 1911, making it the first American product for infants to be clinically approved and recommended by doctors.
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There are many ways silver nanoparticles can be synthesized; one method is through monosaccharides. This includes glucose, fructose, maltose, maltodextrin, etc., but not sucrose. It is also a simple method to reduce silver ions back to silver nanoparticles as it usually involves a one-step process.
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Hyōrokumochi is soft gyūhi candy. Gyūhi is a kind of rice cake. The candy is made of maltose starch syrup, nori, powdered green tea, soybean flour, and whitebean paste. It is shaped into a small cube and wrapped in oblate, which is a thin film of edible starch.
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It tests positive for the oxidase test and negative for indole production. No acid is produced in the presence of dextrose, lactose, maltose, or sucrose. Some strains are capable of reducing nitrate and producing catalase. All strains that have been isolated thus far have shown susceptibility to antibiotics.
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T. elfii has flagella uniformly distributed around its body, making it a peritrichous bacteria. It is also an obligate anaerobe, meaning it cannot tolerate oxygen. Electron acceptors include thiosulfate, arabinose, bio-trypticase, fructose, glucose, lactose, maltose, ribose, sucrose, and xylose. Electron donors include acetate, carbon dioxide, and hydrogen.
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Under reduced oxygen tension, optimum growth was observed on pectin, raffinose, rhamnose, sucrose, xylose, maltose, melibiose and galactose.whereas carboxylic acids and most alcohols were not utilised. Anaerobic growth occurred by means of fermenting sugars and polysaccharides. The product of cellulose degradation under anoxic conditions are acetate and hydrogen.
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The Mal regulon are set of genes excited by catabolite activator protein commonly known as CAP. The genes code for maltose metabolizing enzymes. The genes encoding the enzymes are non-contiguous, and regulated by multiple promoters. Mal regulon is regulated by catabolite activator protein in a novel manner.
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Red copper(I) oxide then precipitates out of the reaction mixture, which indicates a positive result i.e. that redox has taken place (this is the same positive result as with Benedict's solution). Fehling's test can be used as a generic test for monosaccharides and other reducing sugars (e.g., maltose).
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Lambda phage J protein interaction with the LamB porin Lambda phage is a non-contractile tailed phage, meaning during an infection event it cannot 'force' its DNA through a bacterial cell membrane. It must instead use an existing pathway to invade the host cell, having evolved the tip of its tail to interact with a specific pore to allow entry of its DNA to the hosts. # Bacteriophage Lambda binds to an E. coli cell by means of its J protein in the tail tip. The J protein interacts with the maltose outer membrane porin (the product of the lamB gene) of E. coli, a porin molecule, which is part of the maltose operon.
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Accumulation of glucose, maltose, or sucrose in Haloferax mediterranei and Haloferax volcanii were found to inhibit the expression of GvpA proteins and, therefore, a decrease of gas vesicle production. However, this only occurred at the cell's early exponential growth phase. Vesicle formation could also be induced in decreasing extracellular glucose concentrations.
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A nǎiyóu sū bǐng (奶油酥餅) is a buttery flaky pastry made into a thin circle. It is a speciality food in the Dajia District of Taiwan. The dough has many layers, of which each is very thin and crisp. The filling is composed of butter and maltose.
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The enzyme first selectively hydrolyzes alpha-1,4-glucosidic bonds on the nonreducing side of pullulan's alpha-1,6-glucosidic bonds, producing panose and panose-containing intermediates. These intermediates then have their alpha-1,4- and alpha-1,6-glucosidic bonds hydrolyzed to form additional panose along with smaller quantities of maltose and glucose.
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The brain uses mostly glucose for energy; if glucose is insufficient however, it switches to using fats. Monosaccharides contain one sugar unit, disaccharides two, and polysaccharides three or more. Monosaccharides include glucose, fructose and galactose. Disaccharides include sucrose, lactose, and maltose; purified sucrose, for instance, is used as table sugar.
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To diagnose this bacillus, certain reactions may be tested. The bacterium should test positive for catalase and oxidase, arginine dihydrolase, maltose, and lactose. It should test negative for nitrate reduction, urease, and H2S production. C. canimorsus can be distinguished from other Gram-negative bacteria by testing negative for inulin and sucrose.
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S. xylosus is normally sensitive to fleroxacin, methicillin, penicillin, teicoplanin, erythromycin and tetracycline, and resistant to novobiocin. It is highly active biochemically, producing acid from a wide variety of carbohydrates. Acid and gas are produced from D-(+)-galactose, D-(+)-mannose, D-(+)-mannitol, maltose, and lactose. Caseinolytic and gelatinase activities are normally present.
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It also normally shows DNase activity. S. hyicus produces a bacteriolytic enzyme and an S. hyicus-specific teichoic acid. Porcine strains express surface receptors for immunoglobulin G but these are not commonly expressed by bovine strains. Most strains are capable of fermentation of glucose, fructose, mannose, lactose, and trehalose but not maltose.
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Kazachstania exigua is a yeast species that commonly occurs in olive brine and in some kefir cultures.Egon Bech Hansen, "Microorganisms with technologically beneficial use." presented at the IDF World Dairy Summit 2011 It is one of the yeast species used in the production of sourdough. It is acid-tolerant and maltose-negative.
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A. xylosoxidans is a Gram-negative rod that does not form spores. It is motile, with peritrichous flagella that distinguish it from Pseudomonas species, and is oxidase-positive, catalase-positive, and citrate-positive. It is urease and indole-negative. It produces acid oxidatively from xylose, but not from lactose, maltose, mannitol, or sucrose.
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The undesirable components are easily separated and recovered as a separate food stuff or agro-residue, leaving a solution of nearly pure, rice dextrins.Shaw, Jei-Fu, and Jyh-Rong Sheu. "Production of high-maltose syrup and high-protein flour from rice by an enzymatic method." Bioscience, Biotechnology, and Biochemistry 56.7 (1992): 1071-1073.
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All the medically significant species of Neisseria are positive for both catalase and oxidase. Different Neisseria species can be identified by the sets of sugars from which they will produce acid. For example, N. gonorrhoeae makes acid from only glucose, but N. meningitidis produces acid from both glucose and maltose. Polysaccharide capsule.
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The gold standard of diagnosis is microbiological isolation of N. meningitidis by growth from a sterile body fluid, which could be CSF or blood. Diagnosis is confirmed when the organism has grown, most often on a chocolate agar plate, but also on Thayer-Martin agar. To differentiate any bacterial growth from other species a small amount of a bacterial colony is tested for oxidase, catalase for which all clinically relevant Neisseria show a positive reaction, and the carbohydrates maltose, sucrose, and glucose, in which N. meningitidis will ferment that is, utilize the glucose and maltose. Finally, serology determines the subgroup of the N. meningitidis, which is important for epidemiological surveillance purposes; this may often only be done in specialized laboratories.
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Maxime Schwartz's scientific work concerns various aspects of the metabolism of a sugar, maltose, in the bacterium Escherichia coli. These have enabled him to address very general questions, such as the regulation of protein synthesis and the structure, functions and biogenesis of membrane proteins.1.M. Schwartz, “The maltose regulon”, in Escherichia coli and Salmonella typhimurium : Cellular and molecular biology. Vol I. . Ed. Neidhardt F.C., American Society for Microbiology (1987) François Jacob and Jacques Monod's work on the metabolism of another sugar, lactose, in the same bacterium led them to propose that the expression of genes encoding the enzymes necessary for the metabolism of this sugar is blocked by a repressor, a regulatory protein whose action is itself inhibited in the presence of lactose.
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P. stutzeri is a facultative anaerobe that utilizes respiratory metabolism with terminal electron acceptors such as oxygen and nitrogen. When grown anaerobically, organisms within the genus Pseudomonas are considered to be model organisms for studying denitrification. Strains tested by Stainer and coworkers were able to grow and utilize the following substrates: gluconate, D-glucose, D-maltose, starch, glycerol, acetate, butyrate, isobutyrate, isovalerate, propionate, fumarate, glutarate, glycolate, glyoxylate, DL-3-hydroxybutyrate, itaconate, DL-lactate, DL-malate, malonate, oxaloacetate, 2-oxoglutarate, pyruvate, succinate, D-alanine, D-asparagine, L-glutamate, L-glutamine, L-isoleucine, and L-proline and hydrolysis of L-alanine-para-nitroanilide. D-maltose, starch, and ethylene glycol are carbon sources that are not commonly utilized by other pseudomonads as shown by Stainer et. al.
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A similar product to the rice-dextrin (modified starch) produced by this step is often sold under the name of malto- dextrin, but this commercial product often employs corn or wheat flour as the ingredient rather than rice. The rice-dextrin solution then undergoes a further heat-assisted saccharification step involving the addition of further enzyme isolates, which convert the complex carbohydrates (rice-dextrins) into a solution rich in the simple carbohydrate maltose. The solution is then partially evaporated by boiling, until the final desired water content of the syrup is achieved. Brown rice syrup generated by this process is protein, fibre (hemicellulose) and lipid free and usually consists of 65–85% maltose, 10–15% maltotriose, 5–20% dextrins and only 2–3% glucose.
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Fudge being cooled and shaped on a marble slab In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallization into large crystals. Consequently, milkfat and corn syrup are often added. Corn syrup contains glucose, fructose (monosaccharides), and maltose (disaccharide). These sugars interact with sucrose molecules.
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Vibrio furnissii is a Gram-negative, rod-shaped bacterium. Its type strain is ATCC 35016 (= CDC B3215). V. furnissii is aerogenic, and uses L-rhamnose, L-arginine, L-arabinose, maltose, and D-mannitol, but not L-lysine, L-ornithine, or lactose. It has been isolated from patients with gastroenteritis, bacteremia, skin lesions, and sepsis.
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Chemical structure of n-decyl-β-D-maltopyranoside (DM) Alkyl Maltosides are a class of detergents composed of a hydrophilic maltose and a hydrophobic alkyl chain. Variation in the alkyl chain confers a range of detergent properties including CMC and solubility. Maltosides are most often used for the solubilization and purification of membrane proteins.
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Then an ale is brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light-brown in color. In the United Kingdom and Canada, malt vinegar (along with salt) is a traditional seasoning for fish and chips. Some fish and chip shops replace it with non- brewed condiment.
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Luc DV and Patricia N. (2005) The sourdough microflora: biodiversity and metabolic interactions. Trends in food science and technology. 16:43-56. Food Science The following are some factors contributing to their dominance/persistence in sourdough fermentation. Firstly, their carbohydrate metabolism is highly adapted to the main energy sources in dough, maltose and fructose.
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Kearny, Cresson H., Jungle Snafus...And Remedies, Oregon Publishing (1996), pp. 294: The strange tasting maltose and dextrose tablets, the highly acidic lemon powder, and the fatty pork loaf were frequently discarded, further reducing the K ration's caloric content. On the advice of British General Orde Wingate, the force was divided into two self-contained combat teams per battalion.
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When linked together monosaccharides can form disaccharides, oligosaccharides, and polysaccharides: the nomenclature is dependent on the number of monosaccharides linked together. Common dissacharides, two monosaccharides joined together, are sucrose, maltose, and lactose. Important polysaccharides, links of many monosaccharides, are cellulose, starch, and chitin. Cellulose is a polysaccharide made up of beta 1-4 linkages between repeat glucose monomers.
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Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch. Maltitol syrup, a hydrogenated starch hydrolysate, is created by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch. This product contains between 50% and 80% maltitol by weight. The remainder is mostly sorbitol, with a small quantity of other sugar-related substances.
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The major compounds are sterols, sugars, flavonoids and saponins. Novel crystalline compounds such as clerodolone, clerodone, clerodol, and a sterol designated clerosterol have been isolated from the root. Seven sugars namely raffinose, lactose, maltose, sucrose, galactose, glucose and fructose were identified. Fumaric acid, caffeic acid esters, β-sitosterol and β-sitosterol glucoside were isolated from the flowers.
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The enzyme alt=Ribbon diagram of glycosidase with an arrow showing the cleavage of the maltose sugar substrate into two glucose products. Enzymes are proteins that act as biological catalysts (biocatalysts). Catalysts accelerate chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products.
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Sucrose, a disaccharide formed from condensation of a molecule of glucose and a molecule of fructose A disaccharide (also called a double sugar or bivoseBiose on www.merriam-webster.org) is the sugar formed when two monosaccharides (simple sugars) are joined by glycosidic linkage. Like monosaccharides, disaccharides are soluble in water. Three common examples are sucrose, lactose, and maltose.
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Sugars are normally fermented by all Blastobotrys species. Interestingly, B. elegans is the only Blastobotrys species discovered, without the ability to ferment sugar in anaerobic conditions. Subsequently, with the absence of respiration, there is no observed B. elegans growth on D-galactose, D-glucose, D-xylose, lactose, maltose, raffinose, starch and trehalose. It is also unable to ferment insulin.
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She studied the mutant strains of E.Coli that were defective in exporting the periplasmatic protein maltose binding protein into the periplasm from the cytoplasm. She showed that these mutants were defective in the gene SecB and went on to study the mechanism of action of this protein; showing that it had chaperone activity and was selective in its binding to exported protein precursors.
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Corn syrup, sometimes known as glucose syrup, is a syrup containing dextrin, maltose, and dextrose. Partial hydrolysis of cornstarch obtains it. Corn syrup is important in the production of marshmallow because it prevents the crystallization of other sugars (like sucrose). It may also contribute body, reduce sweetness, and alter flavor release, depending on the Dextrose Equivalent (DE) of the glucose syrup used.
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Neisseria polysaccharea was described in 1983 and is characterized by its ability to produce acid from glucose and maltose and polysaccharide from sucrose. It is nonpathogenic. Strains of this species were previously identified as nontypable strains of N. meningitidis. Strains of N. polysaccharea also may have been misidentified previously as N. subflava because their ability to produce polysaccharide from sucrose was not determined.
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Its type strain is JCM 7670. They can grow between pH 3.0 and 6.0, but not at pH 6.5. They give positive results in esculin hydrolysis, β-galactosidase and catalase tests and are negative in oxidase and urease tests. They can use glucose, starch, cellobiose, maltose as a sole carbon source, but cannot use elemental sulfur and ferrous iron as an energy source.
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It metabolizes both glucose and sucrose. In addition to morphological typing, biochemical tests are commonly used to identify the species. P. canis is positive for catalase, oxidase, and ornithine decarboxylase, but negative for lysine decarboxylase, V-factor (nicotinamide adenine dinucleotide), D-mannitol, dulcitol, D-sorbitol, urease, maltose, and L-arabinose. It can also be indole positive or negative depending on the biotype.
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The fusion protein binds to amylose columns while all other proteins flow through. The MBP-protein fusion can be purified by eluting the column with maltose. Once the fusion protein is obtained in purified form, the protein of interest (X) is often cleaved from MBP with a specific protease. Protein X can then be separated from MBP by affinity chromatography.
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Adding barley malt syrup to flour for bagels Barley malt syrup is an unrefined sweetener processed by extraction from sprouted, i.e., malted, barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein. Malt syrup is dark brown, thick and sticky, and possesses a strong distinctive flavor described as "malty". It is about half as sweet as refined white sugar.
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Pullulan, which is produced from starch, is a polysaccharide polymer consisting of repeating maltotriose units. It provides a protective effect against cellular desiccation in low-moisture environments. The presence of neopullulanase allows cells to recycle unneeded or excess pullulan by breaking it down into panose, maltose, and glucose which can then be formed back into starch or consumed for energy production.
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Starch molecules, for example, are too large to be absorbed from the intestine, but enzymes hydrolyze the starch chains into smaller molecules such as maltose and eventually glucose, which can then be absorbed. Different enzymes digest different food substances. In ruminants, which have herbivorous diets, microorganisms in the gut produce another enzyme, cellulase, to break down the cellulose cell walls of plant fiber.
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All strains of S. cerevisiae can grow aerobically on glucose, maltose, and trehalose and fail to grow on lactose and cellobiose. However, growth on other sugars is variable. Galactose and fructose are shown to be two of the best fermenting sugars. The ability of yeasts to use different sugars can differ depending on whether they are grown aerobically or anaerobically.
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Maltase-glucoamylase, intestinal is an enzyme that in humans is encoded by the MGAM gene. Maltase-glucoamylase is an alpha-glucosidase digestive enzyme. It consists of two subunits with differing substrate specificity. Recombinant enzyme studies have shown that its N-terminal catalytic domain has highest activity against maltose, while the C-terminal domain has a broader substrate specificity and activity against glucose oligomers.
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As the germination proceeded the grain was spread thinner on the floor. The process was halted before the stem burst the husk. At this stage much of the starch in the grain had been converted to maltose and the grain was left on the floor to dry. The art of malting depends on the proper regulation of these changes in the grain.
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For comparison, the glycemic index of glucose is 100 to 138, of sucrose is 68 to 92, of maltose is 105, and of fructose is 19 to 27. Lactose has relatively low cariogenicity among sugars. This is because it is not a substrate for dental plaque formation and it is not rapidly fermented by oral bacteria. The buffering capacity of milk also reduces the cariogenicity of lactose.
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Treatment of HFI depends on the stage of the disease, and the severity of the symptoms. Stable patients without acute intoxication events are treated by careful dietary planning that avoids fructose and its metabolic precursors. Fructose is replaced in the diet by glucose, maltose or other sugars. Management of patients with HFI often involves dietitians who have a thorough knowledge of what foods are acceptable.
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By 1928, he had deduced and confirmed the structures of maltose, cellobiose, lactose, gentiobiose, melibiose, gentianose, raffinose, as well as the glucoside ring tautomeric structure of aldose sugars. His research helped to define the basic features of the starch, cellulose, glycogen, inulin and xylan molecules. He also contributed towards solving the problems with bacterial polysaccharides. He was a recipient of the Nobel Prize in Chemistry in 1937.
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A suncake, or taiyang bing, is a popular Taiwanese dessert originally from the city of Taichung, Taiwan. The typical fillings consist of maltose (condensed malt sugar), and they are usually sold in special gift boxes as souvenirs for visitors. Some famous suncake pastry shops always have long lines of people waiting to buy boxed suncakes. Suncakes are round, and they may vary in size.
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The history of such attempts is described in Rice and Hostert (1993). Diane Dodd used a laboratory experiment to show how reproductive isolation can evolve in Drosophila pseudoobscura fruit flies after several generations by placing them in different media, starch- or maltose-based media. File:Drosophila speciation experiment.svg Dodd's experiment has been easy for many others to replicate, including with other kinds of fruit flies and foods.
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T. naphthophila and T. petrophila can grow at temperatures ranging between 47-88°C on yeast extract, peptone, glucose, fructose, ribose, arabinose, sucrose, lactose maltose and starch as sole carbon sources. While in the presence of thiosulfate, T. petrophila is inhibited and T. naphthophila continues growing. Elemental sulfur can be reduced to hydrogen sulfide through both T. petrophila and T. naphthophila. According to the Takahata et. al.
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This bacterium grows in environments of 10 to 44 degrees Celsius with optimal growth at 37 degrees and prefers a pH balance of 9.5, similar to that of baking soda, hand soap, or a solution of household bleach in water. S. americana is capable of metabolizing D-glucose, fructose, maltose, sucrose, starch and D-mannitol and has as its waste H2, acetate, ethanol and formate.
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Thus far, 1,2-CTD has been observed to exist in the following species of soil bacteria and fungi: Pseudomonas sp., Pseudomonas fluorescens, Aspergillus niger, Brevibacterium fuscum, Acinetobacter calcoaceticus, Trichosporon cutaneum, Rhodococcus erythropolis, Frateuria sp., Rhizobium trifolii, Pseudomonas putida, Candida tropicalis, Candida maltose, Rhizobium leguminosarum, and Nocardia sp.. These bacteria subsequently employ 1,2-CTD in the last step of the degradation of aromatic compounds to aliphatic products.
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Microsporum audouinii is effective in utilizing its carbon sources, but growth is strongest in the hexoses (glucose, mannose and fructose) and weakest in maltose, sucrose, lactose and galactose. It is unable to synthesize the vitamins thiamine, niacin and riboflavin and requires an exogenous supply of these materials to support its growth. The fungus is only able to utilize organic nitrogen sources, particularly nitrogen from arginine and urea.
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Possibly the most common use of affinity chromatography is for the purification of recombinant proteins. Proteins with a known affinity are protein tagged in order to aid their purification. The protein may have been genetically modified so as to allow it to be selected for affinity binding; this is known as a fusion protein. Tags include hexahistidine (His), glutathione-S-transferase (GST) and maltose binding protein (MBP).
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In these transporters, ATP is bound to the ABC domain. Two molecules of ATP are positioned at the interface of the dimer, sandwiched between the Walker A motif of one subunit and the LSGGQ motif of the other. This was first observed in Rad50 and reported in structures of MJ0796, the NBD subunit of the LolD transporter from Methanococcus jannaschii and E.c.MalK of a maltose transporter.
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This species uses mainly maltose, starch and raffinose as carbon sources for growth. Fusarial growth is also iron-dependent, and is therefore inhibited by siderophores. These are small molecules with a high affinity for iron, that are produced by other soil-dwelling microorganisms and act as their iron-delivery system, thus interfering with the uptake of iron by Fusarium species and consequently preventing their germination.
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Mannitol is commonly produced via the hydrogenation of fructose, which is formed from either starch or sucrose (common table sugar). Although starch is a cheaper source than sucrose, the transformation of starch is much more complicated. Eventually, it yields a syrup containing about 42% fructose, 52% glucose, and 6% maltose. Sucrose is simply hydrolyzed into an invert sugar syrup, which contains about 50% fructose.
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It can also produce H2S (gas), which is a unique characteristic for a Gram-positive bacillus. Acid is produced from glucose, fructose, galactose, and lactose, but not from maltose, xylose, and mannitol. Sucrose is fermented by most strains of E. tonsillarum, but not by E. rhusiopathiae. Hydrogen sulfide H2S is produced by 95% of strains of Erysipelothrix species as demonstrated on triple sugar iron (TSI) agar.
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Drosophila pseudoobscura is a species of fruit fly, used extensively in lab studies of speciation. It is native to western North America. In 2005, D. pseudoobscura was the second Drosophila species to have its genome sequenced, after the model organism Drosophila melanogaster. Allopatric speciation has been induced by reproductive isolation in D. pseudoobscura after only eight generations using different food types, starch and maltose.
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Treponema socranskii differs from others in the genus due, in part, to its metabolism. T. socranskii is able to ferment compounds that others are not able to do so. The compounds that it can metabolize are arabinose, dextrin, fructose, galactose, glucose, glycogen, maltose, mannose, pectin, raffinose, rhamnose, ribose, starch, sucrose, trehalose, and xylose. The fermentation products are acetic, lactic, and succinic acid, with formic acid as a minor product.
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Glucose, glycerol, mannose, starch, maltose, sucrose, glutamate, alanine, ornithine, fumarate, malate, pyruvate, succinate, and lactate substrates support growth. Growth is not sustained on arabinose, lactose, mannitol, rhamnose, sorbitol, galactose, ribose, xylose, arginine, lysine, aspartate, glycine, acetate, propionate, and citrate. Sensitivity to novobiocin, bacitracin, anisomycin, aphidicolin, and rifampicin have been observed. However, no sensitivity has been shown to ampicillin, penicillin, chloramphenicol, erythromycin, neomycin, nalidixic acid, nystatin, tetracycline, streptomycin, or kanamycin.
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Sporolactobacillus is a genus of anaerobic, endospore-forming, gram-positive, motile, rod-shaped, lactic acid bacteria. Members of this genus are catalase- negative, do not reduce nitrates to nitrites, and do not form indole. Lactic acid is produced actively without liberation of gas from glucose, fructose, mannose, sucrose, maltose, trehalose, raffinose, inulin, mannitol, sorbitol, and alpha-methylglucoside. Sporolactobacillus species grow readily at temperatures between 25 and 40 °C.
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These include chitin binding protein (CBP), maltose binding protein (MBP), Strep-tag and glutathione-S-transferase (GST). The poly(His) tag is a widely used protein tag, which binds to metal matrices. Solubilization tags are used, especially for recombinant proteins expressed in chaperone-deficient species such as E. coli, to assist in the proper folding in proteins and keep them from precipitating. These include thioredoxin (TRX) and poly(NANP).
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Similar to saccharolytic species, N. flavescens strains are capable of producing polysaccharides from sucrose and are colistin-susceptible. This bacteria is also catalase and oxidase positive. It is not capable of acid-production from glucose, maltose, fructose, sucrose, mannose, or lactose, in contrast to meningococcus, which are active- fermenters. Furthermore, fundamental differences between these two species are again shown, as serological testing reveals N. flavescens' lack of cross- agglutination.
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T. naphthophila requires yeast extract, peptone, glucose, galactose, fructose, mannitol, ribose, arabinose, sucrose, lactose, maltose or starch as the sole carbon and energy source for nutrient requirements. Thermotoga naphthophila was unable to survive on proteins, amino acids, organic acids, alcohols, chitin, or hydrocarbons as a sole carbon and energy source. According to the Takahata et.al., lactate, acetate, carbon dioxide, and hydrogen gas are its end products from glucose fermentation.
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The optimum temperature for growth would be that found in the intestines of a healthy pig, about 37 °C. The cells are obligate heterofermentators and can produce D- and L-lactic acid utilizing glucose, ribose, maltose, and saccharose as carbon sources. Many Lactobacillus species, including L. mucosae, have a gene that codes for a cell surface mucus binding protein known as mub. This protein binds to components in pig intestinal mucus.
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A 2018 review by the university of Colorado found that diets high in fructose can cause the Nonalcoholic Fatty Liver Disease, due to the conversion of fructose by fructokinase C, resulting in ATP consumption, nucleotide turnover and uric acid generation that mediate fat accumulation. The American Heart Association recommended that people limit added sugar (such as maltose, sucrose, high fructose corn syrup, molasses or cane sugar) in their diets.
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Glucan 1,4-alpha-maltohydrolase (, maltogenic alpha-amylase, 1,4-alpha-D- glucan alpha-maltohydrolase) is an enzyme with systematic name 4-alpha-D- glucan alpha-maltohydrolase. This enzyme catalyses the following chemical reaction : hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides so as to remove successive alpha-maltose residues from the non-reducing ends of the chains This enzyme acts on starch and related polysaccharides and oligosaccharides.
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Cronobacter is a genus of Gram-negative, facultatively anaerobic, oxidase- negative, catalase-positive, rod-shaped bacteria of the family Enterobacteriaceae. They are generally motile, reduce nitrate, use citrate, hydrolyze esculin and arginine, and are positive for L-ornithine decarboxylation. Acid is produced from D-glucose, D-sucrose, D-raffinose, D-melibiose, D-cellobiose, D-mannitol, D-mannose, L-rhamnose, L-arabinose, D-trehalose, galacturonate and D-maltose. Cronobacter spp.
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Isomaltase () is an enzyme that breaks the bonds linking saccharides, which cannot be broken by amylase or maltase. It digests polysaccharides at the alpha 1-6 linkages. Its substrate, alpha-limit dextrin, is a product of amylopectin digestion that retains its 1-6 linkage (its alpha 1-4 linkages having already been broken down by amylase). The product of the enzymatic digestion of alpha-limit dextrin by isomaltase is maltose.
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Imaging infections with molecular imaging technologies can improve diagnosis and treatment follow-up. Clinically, PET has been widely used to image bacterial infections using fluorodeoxyglucose (FDG) to identify the infection-associated inflammatory response. Three different PET contrast agents have been developed to image bacterial infections in vivo are [18F]maltose, [18F]maltohexaose, and [18F]2-fluorodeoxysorbitol (FDS). FDS has the added benefit of being able to target only Enterobacteriaceae.
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Aspergillus wentii is a filamentous fungus. In culture, optimal growth of Aspergillus wentii occurs on glucose media at pH 6.0 at a temperature of 30 °C. Aspergillus wentii grows well on carbon-based media supplemented with mannitol, fructose, galactose, sucrose, lactose, or maltose. Generally, Aspergillus wentii exhibits the highest growth rates in carbon-based media, although it can be grown on nitrogen-based media with lower growth yields.
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The hydrolysis of polysaccharides to soluble sugars can be recognized as saccharification. Malt made from barley is used as a source of β-amylase to break down starch into the disaccharide maltose, which can be used by yeast to produce beer. Other amylase enzymes may convert starch to glucose or to oligosaccharides. Cellulose is first hydrolyzed to cellobiose by cellulase and then cellobiose is further hydrolyzed to glucose by beta-glucosidase.
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It grows between and , with an optimum temperature of , and between pH 5 and 9 (with an optimum at pH 7). It grows well on yeast extract, maltose, cellobiose, β-glucans, starch, and protein sources (tryptone, peptone, casein, and meat extracts). This is a relatively wide range when compared to other archaea. Growth is very slow, or nonexistent, on amino acids, organic acids, alcohols, and most carbohydrates (including glucose, fructose, lactose, and galactose).
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This agar preparation facilitates the growth of Neisseria species while inhibiting the growth of contaminating bacteria and fungi. Martin Lewis and New York City agar are other types of selective chocolate agar commonly used for Neisseria growth. N. gonorrhoeae is oxidase positive (possessing cytochrome c oxidase) and catalase positive (able to convert hydrogen peroxide to oxygen). When incubated with the carbohydrates lactose, maltose, sucrose, and glucose, N. gonorrhoeae will oxidize only the glucose.
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T. asteroides does not ferment glucose, maltose, sucrose or fructose, this is the common feature to all the species in Trichosporon. T. asteroides causes trichosporonosis, which mainly responsible for deep-seated, mucosa-associated, superficial, and systematic infections including blood. This species is one of the three most common Trichosporon species isolated in clinical settings. The fungus is sometimes recovered from specimens of blood, urine, and aspiration fluid, vaginal mucosa, male perigenital skin area, and catheters.
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In a study that was published in 1998, Hoshino et al. prepared a TRP with a maltose ligand, evaluated it with concanavalin A (Con A), and attempted to separate and purify α-glucosidase, a thermolabile compound. Since the goal is to selectively isolate a thermolabile enzyme, a TRP with a small LCST value is desired. To fit this condition, the selected TRP was poly(N-acryloylpiperidine)-cysteamine (pAP), which has an LCST of 4 °C.
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Neopullulanase (, pullulanase II) is an enzyme of the alpha-amylase family with systematic name pullulan 4-D-glucanohydrolase (panose-forming). This enzyme principally catalyses the following chemical reaction by cleaving pullulan's alpha-1,4-glucosidic bonds: : Hydrolysis of pullulan to panose (6-alpha-D-glucosylmaltose) The breakdown of the alpha-1,4- and alpha-1,6-glucosidic bonds of intermediates produced in addition to panose generates further quantities of panose along with some maltose and glucose.
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This procedure is followed by mashing in which the milled grain known as the "grain bill" (malted grain) is mixed with water known as "liquor" and heating the mixture. This process allows the enzymes in the grain bill to decompose the starch in the grain into sugars (maltose) to form a wort. The product is allowed to ferment using the sugar fungi form of yeast and allow maturation for 2 days or 48 hours.
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Lactobacillus hilgardii is a species of bacterium found in wine, dairy products, and wine musts. Its morphology is consistent (on a cellular level) of rods that are 0.5–0.8 micrometres of both single short chains and long filament like structures. On a colony level, the bacteria appears glossy, round and white. For study, the bacteria requires malt agar and can ferment maltose, but often also requires yeast extract in order to ferment properly.
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In humans, dietary starches are composed of glucose units arranged in long chains called amylose, a polysaccharide. During digestion, bonds between glucose molecules are broken by salivary and pancreatic amylase, resulting in progressively smaller chains of glucose. This results in simple sugars glucose and maltose (2 glucose molecules) that can be absorbed by the small intestine. Lactase is an enzyme that breaks down the disaccharide lactose to its component parts, glucose and galactose.
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Disaccharides are one of the four chemical groupings of carbohydrates (monosaccharides, disaccharides, oligosaccharides, and polysaccharides). The most common types of disaccharides—sucrose, lactose, and maltose—have 12 carbon atoms, with the general formula C12H22O11. The differences in these disaccharides are due to atomic arrangements within the molecule. The joining of simple sugars into a double sugar happens by a condensation reaction, which involves the elimination of a water molecule from the functional groups only.
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Corynebacterium minutissimum consumes carbohydrates such as glucose, dextrose, sucrose, maltose, and mannitol. Erythrasma manifests mostly in slightly webbed spaces between toes (or other body region skin folds like the thighs/groin area) in warm atmospheric regions, and is more prevalent in dark skinned humans. As a person ages, they are more susceptible to this infection. This bacterium is not only found in warm atmospheric regions, but also warm and sweaty parts of the human body.
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Traditionally, it is sieved through a large cloth. This is to separate the corn from the desired chicha. In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry. Naturally occurring ptyalin enzymes in the maker's saliva catalyses the breakdown of starch in the maize into maltose.
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In carbon assimilation tests (used to assess the ability of the yeast to utilize different carbohydrates as its sole source of carbon aerobically), S. koalae was shown to be able to use glucose, sucrose, maltose, cellobiose, raffinose, soluble starch, D-mannitol, and succinic acid; it has a weak ability to use trehalose, melezitose, inulin, L-arabinose, glycerine, D-sorbitol, salicin, and D-gluconate. It can use ammonium sulphate and potassium nitrate as nitrogen sources.
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Now that you've fulfilled your loyalty and righteousness, you should take on a new important responsibility – help me conquer Jiangnan."(前以書謁請，而先生不從。今忠義既成，當畀重任，為我收拾江南) Shi Kefa replied, "I fall together with the city. My decision will not change. Even if I'm torn to pieces, my feelings will be as sweet as maltose.
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P. raffinosivorans is classified as an obligate anaerobic chemoorganotroph, but its specific electron acceptors and donors have remained elusive. P. raffinosivorans can ferment glucose, cellobiose, maltose, fructose, mannitol, mannose, ribose, sucrose, and arabinose to produce acid. It produces propionic acid, carbon dioxide, and acetic acid as products of its fermentative metabolic pathway. It does not produce acid when fermenting amygdalin, glycogen, erythritol, dulcitol, inositol, inulin, starch, melezitose, melibiose, trehalose, raffinose, and xylose.
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Trends in food science and technology. 16:43-56.Food Science This process lowers the pH of the solution, producing a "sour" taste in the final product. Lactobacillus pontis breaks down sugars that cannot be metabolized by the yeast in the culture, just as many Lactobacillus species do. When wheat flour and water are in solution together, the amylase enzymes present breakdown the starch into maltose, and maltase performs a further breakdown into glucose.
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Malted barley flour is sometimes used to enhance the flavor of the malt loaf (pictured). Malted barley flour, referred to as malt flour, is prepared from barley malt, which is barley that has undergone malting (partial germination [sprouting] followed by hot-air drying to stop germination). Malt flour is used as a diastatic supplement for other bread flours that have low natural diastatic activity. Diastatic activity involves the conversion of starches into maltose (sugar).
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This species is able to use sucrose, maltose, cellbiose, trehalose, raffinose, citrate, inositol ethanol, soluble starch, melezitose, xylitol, saccharate, salicin as well as many other compounds as sole carbon sources. Cryptococcus adeliensis is able to use nitrate, nitrite and cadaverine, a protein created when animals decay and which produces the putrid smell associated with this decay, as sources of Nitrogen. This species forms starch as it grows. Cryptococcus adeliensis also grows on 0.01% cycloheximide.
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Lycasin is a trade name given by Roquette for hydrogenated glucose syrup (Hydrogenated starch hydrolysates). One of the major components of Lycasin is maltitol, derived from the hydrogenation of maltose. Depending on the dextrose equivalent (DE) of the syrup used in the hydrolysis, a variety of products can be made, with the name "lycasin" normally being reserved for lycasin 80/55 (80 referring to the dry content and 55 to the dextrose equivalent). The other grades (e.g.
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The digestive functions of saliva include moistening food and helping to create a food bolus. The lubricative function of saliva allows the food bolus to be passed easily from the mouth into the esophagus. Saliva contains the enzyme amylase, also called ptyalin, which is capable of breaking down starch into simpler sugars such as maltose and dextrin that can be further broken down in the small intestine. About 30% of starch digestion takes place in the mouth cavity.
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The amylase rests are responsible for the production of free fermentable and non-fermentable sugar from starch in a mash. Starch is an enormous molecule made up of branching chains of glucose molecules. β-amylase breaks down these chains from the end molecules, forming links of two glucose molecules, i.e. maltose. β-amylase cannot break down the branch points, although some help is found here through low α-amylase activity and enzymes such as limit dextrinase.
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Some variation in values is not uncommon between various studies. Such variations may arise from a range of methodological variables, from sampling to analysis and interpretation. In fact there is a "plethora of methods" Indeed, the taste index of 1, assigned to reference substances such as sucrose (for sweetness), hydrochloric acid (for sourness), quinine (for bitterness), and sodium chloride (for saltiness), is itself arbitrary for practical purposes. Some values, such as those for maltose and glucose, vary little.
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The cells of Pyrococcus are about 0.8–2 μm and are slightly irregular cocci in shape. They show a polar grouping of flagella and are enveloped by an S-layer enclosing a periplasmic space around the cytoplasmic membrane. Pyrococcus species are anaerobic but vary slightly concerning their metabolism. Peptide fermentation is the principle metabolic pathway however, growth has been observed for P. furiosus and P. abyssi on starch, maltose, and pyruvate but not for P. horikoshii.
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Liquor is heated in the hot liquor tank. Steam is used for this heating, which avoids the need for both a furnace, and its fuel, high up in the tower., Stage three Brewing proper begins with mashing, the steeping of a mash of the grist with the hot liquor in a mash tun on the 2nd floor to extract the maltose sugars and other starchy components of the grist. This produces a sweet, sticky liquid called wort.
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Its primary nutrients are the sugars xylose, arabinose, glucose, sucrose, ribitol, xylitol and L-arabinitol. It cannot assimilate maltose or lactose; however, it is able to assimilate urea, asparagine, potassium nitrate and ammonium nitrate. The optimal temperature for growth is and the fungus is generally considered to be mesophilic, although it can grow at higher temperatures (up to ) as well. Asexual reproduction manifests in one of two forms: the Scedosporium type (the most common type) and the Graphium type.
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Pancreatin contains the pancreatic enzymes trypsin, amylase and lipase. A similar mixture of enzymes is sold as pancrelipase, which contains more active lipase enzyme than does pancreatin. The trypsin found in pancreatin works to hydrolyze proteins into oligopeptides; amylase hydrolyzes starches into oligosaccharides and the disaccharide maltose; and lipase hydrolyzes triglycerides into fatty acids and glycerols. Pancreatin is an effective enzyme supplement for replacing missing pancreatic enzymes, and aids in the digestion of foods in cases of pancreatic insufficiency.
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This mixture would then become moist as the yeast cells' contents would come out of the cells. Once this step was done, the moist mixture would be put through a press and when this resulting "press juice" had glucose, fructose, or maltose added, carbon dioxide was seen to evolve, sometimes for days. Microscopic investigation revealed no living yeast cells in the extract. Buchner hypothesized that yeast cells secrete proteins into their environment in order to ferment sugars.
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Black rice vinegar (made with black glutinous rice) is most popular in China, and it is also widely used in other East Asian countries. White rice vinegar has a mild acidity with a somewhat "flat" and uncomplex flavor. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings. vinegar made from ale, also called alegar, is made by malting barley, causing the starch in the grain to turn to maltose.
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Halostagnicola larsenii is a halophilic, neutrophilic, chemo-organotroph and uses oxygen as its terminal electron acceptor. H. larsenii can utilize a variety of carbohydrates such as fructose, glycerol, lactose, glucose, arabinose, acetate, ribose, starch, maltose, galactose, ribose, xylose, glutamate, and propionate as substrates for growth. Growth substrates were determined through the use of the isolation medium, which contained the substrate being tested along with yeast extract. Additionally, H. larsenii undergoes assimilatory nitrate reduction to nitrite to ammonia.
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Yeasts are chemoorganotrophs, as they use organic compounds as a source of energy and do not require sunlight to grow. Carbon is obtained mostly from hexose sugars, such as glucose and fructose, or disaccharides such as sucrose and maltose. Some species can metabolize pentose sugars such as ribose, alcohols, and organic acids. Yeast species either require oxygen for aerobic cellular respiration (obligate aerobes) or are anaerobic, but also have aerobic methods of energy production (facultative anaerobes).
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In recent years, HMCS has seen an increase in use as a food additive due to the negative reputation of HFCS, as well as the absence of fructose, which is the source of the concern about the health effects of high fructose corn syrup. High-maltose syrups produced from corn are gluten-free, but certain syrups produced from wheat or barley may contain small amounts of gluten. It is unclear whether this can have significant effects in celiac disease.
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This is also the point at which the product is first called beer. It is during this stage that fermentable sugars won from the malt (maltose, maltotriose, glucose, fructose and sucrose) are metabolized into alcohol and carbon dioxide. Fermentation tanks come in many shapes and sizes, from enormous cylindroconical vessels that can look like storage silos, to glass carboys used by homebrewers. Most breweries today use cylindroconical vessels (CCVs), which have a conical bottom and a cylindrical top.
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URL accessed on November 10, 2011. boil and melt the saturated maltose solution (which may include sugar or corn syrup) for 5 minutes until thickened, followed by leaving the mixture to chill for 10 minutes until a solid state is reached. This resulting solid, which is somewhat flexible or elastic, is then formed into a torus. Next, the preparer must take the gooey sugar, corn syrup, or sugar cane based gel and dip it into the sugar dough.
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The activity of these enzymes convert the starches of the grains to dextrins and then to fermentable sugars such as maltose. A mash rest from activates various proteases, which break down proteins that might otherwise cause the beer to be hazy. This rest is generally used only with undermodified (i.e. undermalted) malts which are decreasingly popular in Germany and the Czech Republic, or non-malted grains such as corn and rice, which are widely used in North American beers.
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It is proposed that AOR has a role in the Entner-Doudoroff pathway (glucose degradation) due to its increased activity with maltose incorporation. However, other proposals include its role in oxidation of amino acid metabolism aldehyde side products coming from de-aminated 2-ketoacids. The main substrates for aldehyde ferredoxin oxidoreductase are acetaldehyde, phenylacetaldehyde, and isovalerdehyde, which is a metabolic product from common amino acids and glucose. For example, acetaldehyde reaches its kcat/KM value up to 22.0 μM-1s-1.
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Glycoside hydrolase family 14 CAZY GH_14 comprises enzymes with only one known activity; beta-amylase (). A Glu residue has been proposed as a catalytic residue, but it is not known if it is the nucleophile or the proton donor. Beta-amylase is an enzyme that hydrolyzes 1,4-alpha-glucosidic linkages in starch-type polysaccharide substrates so as to remove successive maltose units from the non-reducing ends of the chains. Beta-amylase is present in certain bacteria as well as in plants.
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The salivary glands in mammals are exocrine glands that produce saliva through a system of ducts. Humans have three paired major salivary glands (parotid, submandibular, and sublingual) as well as hundreds of minor salivary glands. Salivary glands can be classified as serous, mucous or seromucous (mixed). In serous secretions, the main type of protein secreted is alpha-amylase, an enzyme that breaks down starch into maltose and glucose, whereas in mucous secretions the main protein secreted is mucin, which acts as a lubricant.
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The cells of Vulcanisaeta are straight to slightly curved rods, which range from 0.4 to 0.6 µm in width. In some cases, the cells are branched or bear spherical bodies at the terminals. The archaeon utilizes maltose, starch, malate, yeast extract, peptone, beef extract, casamino acids and gelatin as carbon sources, cannot utilize D-arabinose, D-fructose, lactose, sucrose, D-xylose, acetate, butyrate, formate, fumarate, propionate, pyruvate, succinate, methanol, formamide, methylamine or trimethylamine. As electron acceptors, the organism uses sulfur and thiosulfate.
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Binding of the ligand causes a conformational change that is transmitted across the membrane to the cytoplasmic activation domain. Environmental diversity gives rise to diversity in bacterial signalling receptors, and consequently there are many genes encoding MCPs. For example, there are four well-characterised MCPs found in Escherichia coli: Tar (taxis towards aspartate and maltose, away from nickel and cobalt), Tsr (taxis towards serine, away from leucine, indole and weak acids), Trg (taxis towards galactose and ribose) and Tap (taxis towards dipeptides).
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Trichosporon asteroides was isolated from lesion of male chin skin by Rinchin in Berne in 1926 and named in the genus, Parendomyces. T. asteroides was later reevaluated by Masao Ota and transferred to the genus Trichosporon as T. asteroides. Ota noted that its hyphae were more sparsely branched than other species in Trichosporon, and it lacked the ability to ferment glucose, maltose, sucrose and fructose. Molecular phylogenetic study has since supported the placement of T. asteroides in the genus Trichsporon.
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With the glucose phosphotransferase system, the phosphorylation status of EIIA can have regulatory functions. For example, at low glucose concentrations phosphorylated EIIA accumulates and this activates membrane-bound adenylate cyclase. Intracellular cyclic AMP levels rise and this then activates CAP (catabolite activator protein), which is involved in the catabolite repression system, also known as glucose effect. When the glucose concentration is high, EIIA is mostly dephosphorylated and this allows it to inhibit adenylate cyclase, glycerol kinase, lactose permease, and maltose permease.
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Sucrose alpha-glucosidase (, sucrose alpha-glucohydrolase, sucrase, sucrase- isomaltase, sucrose.alpha.-glucohydrolase, intestinal sucrase, sucrase(invertase)) is an enzyme with systematic name sucrose-alpha-D- glucohydrolase. This enzyme catalyses the following chemical reaction : Hydrolysis of sucrose and maltose by an alpha-D-glucosidase-type action This enzyme is isolated from intestinal mucosa as a single polypeptide chain. The human sucrase-isomaltase is a dual-function enzyme with two GH31 domains, one serving as the isomaltase, the other serving as a sucrose alpha-glucosidase.
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Alternatively it is possible that this reaction is concerted with the departed glycosidic oxygen being protonated to cause the hydroxylation. Mechanism of neopullulanase catalyzing hydrolysis of pullulan decomposition intermediate into panose and maltose. The three residues responsible for neopullulanase catalysis are invariably present in enzymes of the alpha-amylase family. Mutation of these residues in neopullulanase results in a complete loss of enzymatic activity. While most alpha-amylase enzymes only cleave alpha-1,4-linkages in their substrates, neopullulanase additionally cleaves alpha-1,6-linkages.
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T. litoralis can utilize pyruvate, maltose, and amino acids as energy sources. In a laboratory setting, T. litoralis must be supplied with amino acids in order to grow at non-reduced rates. The only amino acids it does not require are asparagine, glutamine, alanine, and glutamate. These amino acids may not be vital for T. litoralis because asparagine and glutamine tend to deaminate at high temperatures found around hydrothermic vents and alanine and glutamate can usually be produced by other hyperthermophilic archaea.
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The sweetness of lactose is 0.2 to 0.4, relative to 1.0 for sucrose. For comparison, the sweetness of glucose is 0.6 to 0.7, of fructose is 1.3, of galactose is 0.5 to 0.7, of maltose is 0.4 to 0.5, of sorbose is 0.4, and of xylose is 0.6 to 0.7. When lactose is completely digested in the small intestine, its caloric value is 4 kcal/g, or the same as that of other carbohydrates. However, lactose is not always fully digested in the small intestine.
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These investigations require the use of soluble ZFPs, since attachment to phage can alter the binding characteristics of the zinc fingers. Once a ZFP has been selected, its sequence is subcloned from pComb3H into a modified bacterial expression vector, pMal-c2, linking it to a sequence coding the maltose binding protein. The recombinant is then transformed into XL1-Blue cells and expression is induced by the addition of isopropyl β-D- thiogalactoside (IPTG). Freeze/thaw extracts may then be purified for use in the following experiments.
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Hemolysis on blood agar is beta- hemolytic. It ferments D-glucose, lactose, maltose, sucrose, salicin, D-sorbitol, and starch, but is negative for others like D-mannitol, glycerol, and inulin. S. zooepidemicus is also positive for Ala-Phe-Pro, Leucine, and Tyrosine arylamidase, all of which catalyze hydrolysis of amino acid residues from amino terminus of polypeptide chains. Antibiotic wise, S. zooepidemicus is highly susceptible to Penicillin, usually give for treatment, as well as Ampicillin and Erythromycin, but is extremely resistant to Novobiocin, Optochin, and Tribrissen.
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During his years working as a physician Michaelis and a friend (Peter Rona) built a compact lab, in the hospital, and over the course of five years – Michaelis successfully became published over 100 times. During his research in the hospital, he was the first to view the different types of inhibition; specifically using fructose and glucose as inhibitors of maltase activity. Maltase breaks maltose into two units of either glucose or fructose. Findings from that experiment allowed for the divergence of non-competitive and competitive inhibition.
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C. albidus is able to use glucose, citric acid, maltose, sucrose, trehalose, salicin, cellobiose, and inositol, as well as many other compounds, as sole carbon sources. This species is also able to use potassium nitrate as a nitrogen source. C. albidus produces urease, as is common for Cryptococcus species. C. albidus is very easily mistaken for other Cryptococcus species, as well as species from other genera of yeast, so should be allowed to grow for a minimum of 7 days before attempting to identify this species.
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These enzymes produce large amounts of maltose from starch digestion and generate very little glucose or fructose in the process. The modern, commercial preparation of brown rice syrup differs slightly. The ingredients consist of 100% modified rice starch generated by processing brown rice to remove the protein, hemicellulose and lipid fractions. The modification usually involves heat-assisted liquefaction of brown rice with enzyme isolates to produce a solution full of solubilised dextrins (derived from the breakdown of starch) and heat coagulated protein-hemicellulose-lipid complexes.
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The protein is an enzyme that normally degrades the alpha -1,4 and alpha -1,6 linkages in glycogen, maltose and isomaltose and is required for the degradation of 1–3% of cellular glycogen. The deficiency of this enzyme results in the accumulation of structurally normal glycogen in lysosomes and cytoplasm in affected individuals. Excessive glycogen storage within lysosomes may interrupt normal functioning of other organelles and lead to cellular injury. A putative homologue—acid alpha-glucosidase-related gene 1—has been identified in the nematode Caenorhabditis elegans.
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Once this step was done, the moist mixture would be put through a press and the resulting "press juice" had glucose, fructose, or maltose added and carbon dioxide was seen to evolve, sometimes for days. Microscopic investigation revealed no living yeast cells in the extract. Buchner hypothesized that yeast cells secrete proteins into their environment in order to ferment sugars, but it was later found that fermentation occurs inside the yeast cells. Maria Manasseina claimed to have discovered free-cell fermentation a generation earlier than Buchner.
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Several of the PTS porters in the Glc family lack their own IIA domains and instead use the glucose IIA protein (IIAglc or Crr). Most of these porters have the B and C domains linked together in a single polypeptide chain. A cysteyl residue in the IIB domain is phosphorylated by direct phosphoryl transfer from IIAglc(his~P) or one of its homologues. Those porters which lack a IIA domain include the maltose, arbutin-salicin-cellobiose, trehalose, putative glucoside and sucrose porters of E. coli.
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The enzyme folds into large and small domains: the large domain has a (beta alpha)8 super-secondary structural core, while the smaller is formed from two long loops extending from the beta-3 and beta-4 strands of the (beta alpha)8 fold. The interface of the two domains, together with shorter loops from the (beta alpha)8 core, form a deep cleft, in which the inhibitor binds. Two maltose molecules also bind in the cleft, one sharing a binding site with alpha-cyclodextrin, and the other sitting more deeply in the cleft.
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The most original aspect of Maxime Schwartz's work on membrane proteins is the demonstration that one of the proteins allowing the transport of maltose through the bacterial envelope serves as a receptor for a bacterial virus, the bacteriophage lambda.1.L. Randall-Hazelbauer, M. Schwartz, “Isolation of the bacteriophage Lambda receptor from Escherichia coli”, J. Bacteriol., 116, (1973) It was a novel notion that virus receptors are proteins with a well-defined function for the target cell. This is now a well- established fact for many, many viruses.
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Targets can be purified to apparent homeogeneity in a single-step. The polyol-responsive nature of the resins allows the targets to be eluted with 0.75 M ammonium sulfate and 40% propylene glycol at pH 7.9, conditions which have been shown to preserve native structure and protein complexes. nanoCLAMPs have been produced that target green fluorescent protein (GFP), mCherry, SUMO (SMT3), NusA, avidin, NeutrAvidin, maltose-binding protein (MBP), thioredoxin 1, beta-galactosidase, SlyD, and others. Typical binding capacities of resins range from 1 to 4 mg/ml resin.
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After the expression of the gene product, it may be necessary to purify the expressed protein; however, separating the protein of interest from the great majority of proteins of the host cell can be a protracted process. To make this purification process easier, a purification tag may be added to the cloned gene. This tag could be histidine (His) tag, other marker peptides, or a fusion partners such as glutathione S-transferase or maltose-binding protein. Some of these fusion partners may also help to increase the solubility of some expressed proteins.
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This activation is a coupled process that involves, going from malEp towards malKp: two MalT binding sites; three CRP binding site, and two overlapping sets of three MalT binding sites, staggered by three base pairs. Transcription activation requires the binding of adenosine triphosphate (ATP) and maltotriose to MalT and the binding of cyclic AMP to the dimer of CRP. The unliganded form of MalT is monomeric whereas its liganded form, in the presence of ATP and maltotriose, is oligomeric. One suspects that commercial maltose contains enough maltotriose for the induction of the Mal regulon.
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Sporulation occurs rapidly at pH 4.0-6.5 and a combination of low temperature () and high glucose concentration can increase the size of conidia. Treatment of T. roseum with colchicine increases the number of nuclei in conidia, growth rate, and biosynthetic activities. There are a variety of sugars that T. roseum can utilize including D-fructose, sucrose, maltose, lactose, raffinose, D-galactose, D-glucose, arabinose, and D-mannitol. Good growth also occurs in the presence of various amino acids including L-methionine, L-isoleucine, L-tryptophan, L-alanine, L-norvaline, and L-norleucine.
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In terms of chemicals that influence fungal growth, the minimum growth inhibitory concentration of sorbic acid is 0.02–0.025% at a pH of 4.7 and 0.06–0.08% at a pH of 5.5. Thiamine, on the other hand, has been observed to accelerate fungal growth with the effect being co-metabolically enhanced in the presence of tyrosine, casein or zinc metal. In terms of carbon nutrition, maltose, acetic acid, oxalic acid and tartaric acid support little, if any, growth. However, glucose, fructose, sucrose, galactose, citric acid and malic acid all maintain fungal growth.
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The digestive enzyme α-amylase is responsible for the breakdown of the starch molecule into maltotriose and maltose, which can be used as sources of energy. Amylose is also an important thickener, water binder, emulsion stabilizer, and gelling agent in both industrial and food-based contexts. Loose helical amylose chains have a hydrophobic interior that can bind to hydrophobic molecules such as lipids and aromatic compounds. The one problem with this is that, when it crystallizes or associates, it can lose some stability, often releasing water in the process (syneresis).
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In 1895, Johnson developed a side business, The American Ferment Company, to create a digestive aid. In 1897, E. Mead Johnson left the existing family business to go into business on his own in Jersey City, New Jersey and in 1905, his side business was re- established as Mead Johnson & Company. The firm's first major infant formula was developed in 1910, and Dextri-Maltose, a carbohydrate-based milk modifier was introduced in 1911, making it the first American product for infants to be approved clinically and recommended by physicians.
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The creation of Dextri- Maltose was provoked by problems experienced feeding his first son as an infant, which became life-threatening. The firm moved to Evansville, Indiana in 1915, as part of an effort to have easier access to the raw agricultural ingredients that were needed for its products. The relocation required Johnson to build a series of new plants and factories to replace the facilities he had left behind in New Jersey. Johnson retired from the firm and devoted his time to deep-sea fishing and golf.
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B. pseudomallei measures 2–5 μm in length and 0.4–0.8 μm in diameter and is capable of self-propulsion using flagella. The bacteria can grow in a number of artificial nutrient environments, especially betaine- and arginine- containing ones. In vitro, optimal proliferation temperature is reported around 40 °C in neutral or slightly acidic environments (pH 6.8–7.0). The majority of strains are capable of oxidation, not fermentation, of sugars without gas formation (most importantly, glucose and galactose; older cultures are reported to also metabolize maltose and starch).
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Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced. Glucose syrup was first made in 1811 in Russia by Gottlieb Kirchhoff using heat and sulfuric acid.
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All Blastobotrys species, including B. elegans, can grow on cellobiose, D-galactose, D-glucitol, D-glucose, D-mannitol, D-xylose, erythritol, glycerol, ribitol and trehalose. Therefore, when only looking at growth tests, it is very challenging to differentiate B. elegans from other Blastobotrys species. It is worth mentioning, that B. elegans also grows on adenine, arbutin, D-ribose, ethanol, ethylamine, glycine, isobutanol, lactose, n-Hexadecane, maltose, succinate and uric acid. It is unable to grow on D-arabinose, inositol, isoleucine, L-rhamnose, lactate, leucine, melezitose, melibiose, methyl-α-D-glucopyranoside, putrescine, raffinose and sucrose.
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Madurella mycetomatis has been identified in both soil and anthill samples, growing optimally at 37 ˚C, however can viably grow at up to 40 ˚C. This ability to grow at high temperatures is a feature that can be useful in identifying the fungus in culture. The fungus's ability, an inability, to break down various molecules can also be used to confirm its identity. Madurella mycetomatis is amylolytic yet is only weakly proteolytic, and has the ability to assimilate glucose, galactose, lactose and maltose, while unable to assimilate sucrose.
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The malt is milled into a coarse flour (grist) which is made of three substances: (1) Husks (70%); (2) Grits (20%); and Flour (10%); to which three courses of hot water are added to extract the sugars. The extraction is done in a large kettle (usually made of stainless steel) called a mash tun. At first, the hot water dissolves the sugars (maltose) and enzymes (diastase) in the grist. Then the enzymes act on the starch left over from the malting stage, continuing the conversion to sugar, and producing a sugary liquid called wort.
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Ideal lipase growth conditions in Aspergillus wentii (100% lipase activity) occur under media supplemented with glucose of pH 6.0 at a temperature of 30 °C. Aspergillus wentii grown in mannitol media produces the second largest lipase yield (with 84% lipase activity). Lipase activity for Aspergillus wentii grown on fructose media produces just under 50% lipase activity while media supplemented with galactose, sucrose, lactose or maltose all yielded moderate lipase activity (20-37%). Aspergillus wentii strain NRRL 2001 spores were found to naturally produce glucose from hydrolyzing soluble starch.
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The American groundnut, like soybean, is a great source of isoflavone. Furthermore, a study on A. americana and its flower shows that the flower of the particular plant is not toxic to mice. Consumption of the flower was shown to lower plasma glucose levels in diabetic mice. The flower was shown to have an inhibitory activity on maltose and an anti-hyperglycemic effect in mice, suggesting that not only is it a viable and novel food source for the general population, but also in the prevention of diabetes.
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The yeast cells, after growth on glucose-peptone-yeast extract broth culture for three days at , are egg-shaped to elongated, measuring 3–11 by 1–3.5 µm. They occur singly, in budding pairs, or as short pseudohyphae. The yeast can assimilate the following carbon sources: glucose, galactose, sucrose, L-arabinose, cellobiose, maltose, trehalose, lactose, D-xylose, rhamnose, isomaltulose, melibiose, melezitose; mannitol, sorbitol, glycerol, erythritol; N-acetyl glucosamine, 2-ketogluconate, α-methyl-D-glucoside, levulinate and glucosamine. The yeast grew at a variety of temperatures between , but no growth was observed at or .
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Kkul-tarae (), also known as Korean court cake, is a Korean dessert and variation of Dragon's beard candy. A hard dough of honey-maltose mixture is kneaded, twisted, and stretched (pulled) into 16,384 skeins of silky threads, in which assorted candied nuts, chocolate, or other fillings are wrapped. Though commonly known and marketed as treats eaten in the royal court of Chosun dynasty, this is actually incorrect. The name Kkul-tarae was trademarked in November 7th of 2000 with intent to sell dessert similar to Dragon's beard candy in Korea.
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The most primary metabolic activity of these microorganisms in sourdough is to produce acid and carbon dioxide; gas production is necessary for the dough leavening if yeast is not added. Lactobacillus pontis is capable of using fructose as a carbon source and convert stoichiometrically convert fructose to lactic acid and ethanol. However, when maltose is present, they use it chiefly as an electron acceptor, and fructose is reduced to mannitol. It can also metabolize ribose, D-raffinose, and gluconate, but cannot use glucose, L-arabinose, D-xylose, galactose, aesculin, lactose or melibiose.
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Equilibrium between cyclic and open-chain form in one ring of maltose In glucose polymers such as starch and starch-derivatives like glucose syrup, maltodextrin and dextrin the macromolecule begins with a reducing sugar, a free aldehyde. When starch has been partially hydrolyzed the chains have been split and hence it contains more reducing sugars per gram. The percentage of reducing sugars present in these starch derivatives is called dextrose equivalent (DE). Glycogen is a highly branched polymer of glucose that serves as the main form of carbohydrate storage in animals.
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C. albidosimilis reproduces through budding, and it does not appear s though this species reproduces through any sexual means. When mature, the cell size is approximately 4.9μm to 6.6μm. C. albidosimilis can use L-arabinose, cellobiose, citrate at pH 6.0, ethanol, D-glucitol, gluconate at pH 5.8, glucuronate at pH 5.5, myo-inositol, lactose, maltose, mannitol, melezitose, α-methylglucoside, L-rhamnose, salicin, soluble starch, succinate at pH 5.5, sucrose and xylose as sole carbon sources. This cell can also use L-lysine, nitrate and cadaverine as sole nitrogen sources.
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On the microscopic level the cells appear globose to ovate and are capsulated. Occasionally the cells have been seen to create chains of four to five cells. When grown, it does not require vitamins, but its growth is weakened by the presence of ammonium sulfate. It is able to assimilate alpha-methyl-D- glucoside, Ca-2-keto-gluconate, cellobiose, D-arabinose, D-mannitol, D-sorbitol, D-xylose, galactose, glucose, K-5-keto-gluconate- K-gluconate, lactose, L-arabinose, L-rhamnose, maltose, melezitose, i-inositol, raffinose, salicin and trehalose.
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Because nutrition is a crucial determinant of adult size and development, larva prefer to eat fleshy host fruit. Higher concentrations of glucose and sucrose boost development and the percentage of emerging larva in comparison to high starch and maltose diets. By manipulating larval diets with relation to brewer's yeast and sucrose, researchers were able to show that varying the levels of yeast and sucrose in the diet changes the proportion of proteins to carbohydrates which affects the ability of pupating larvae to accumulate lipid reserves. Diets with high protein to carbohydrate ratios produced larvae with high protein and lipid contents.
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Pancreatic alpha-amylase 1HNY Amylases are a group of extracellular enzymes (glycoside hydrolases) that catalyze the hydrolysis of starch into maltose. These enzymes are grouped into three classes based on their amino acid sequences, mechanism of reaction, method of catalysis and their structure. The different classes of amylases are α-amylases, β-amylases, and glucoamylases. The α-amylases hydrolyze starch by randomly cleaving the 1,4-a-D-glucosidic linkages between glucose units, β-amylases cleave non- reducing chain ends of components of starch such as amylose, and glucoamylases hydrolyze glucose molecules from the ends of amylose and amylopectin.
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See tables 4.15 & 4.16 1897 Pabst Malt Extract ad In the next step, brewers use a process called mashing to extract the sugars. Brewers warm cracked malt in temperature-modulated water, activating the enzymes, which cleave more of the malt's remaining starch into various sugars, the largest percentage of which is maltose. Modern beer mashing practices typically include high enough temperatures at mash-out to deactivate remaining enzymes, thus it is no longer diastatic. The liquid produced from this, wort, is then concentrated by using heat or a vacuum procedure to evaporate water from the mixture.
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In a trials of nitrogen utilization, T. polystichi was able to use ammonium chloride, ammonium citrate, ammonium nitrate, ammonium sulfate, magnesium nitrate, potassium nitrate, sodium nitrate, dl-alpha alanine, l-arginine, dl-aspartic acid, l-glutamic acid, dl-histidine, and dl-valine. In trials of carbon utilization, T. polystichi was able to use dextrose, sucrose, maltose, melezitose, trehalose, dextrin, inulin, and mannitol. It was unable to use lactose, rhamnose, inositol, i-erythritol, xylose, and succinic acid. The ability to use mannitol and the inability to use xylose and succinic acid distinguished it from the other species tested.
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Brewing is typically divided into 9 steps: milling, malting, mashing, lautering, boiling, fermenting, conditioning, filtering, and filling. Mashing is the process of mixing milled, usually malted, grain with water, and heating it with rests at certain temperatures to allow enzymes in the malt to break down the starches in the grain into sugars, especially maltose. Lautering is the separation of the extracts won during mashing from the spent grain to create wort. It is achieved in either a lauter tun, a wide vessel with a false bottom, or a mash filter, a plate-and-frame filter designed for this kind of separation.
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Recombinant proteins expressed in E. coli may fail to fold properly, instead forming aggregates and precipitating as inclusion bodies. This insolubility may be due to the presence of codons read inefficiently by E. coli, differences in eukaryotic and prokaryotic ribosomes, or lack of appropriate molecular chaperones for proper protein folding. In order to purify such proteins it may be necessary to fuse the protein of interest with a solubility tag such as SUMO or MBP (maltose-binding protein) to increase the protein's solubility. SUMO can later be cleaved from the protein of interest using a SUMO-specific protease such as Ulp1 peptidase.
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Of all Aspergilli, A. wentii was found to produce the best yields of glucose, able to convert approximately 20-40% of original starch, with almost zero maltose conversions. Optimal glucose production from Aspergillus wentii NRRL 2001's starch degradation occurred from younger spores (glucose production decrease with spore age), in the presence of Iodoacetate (a compound that blocks glucose breakdown pathways), and at a pH 3.0 or higher. Toxins such as aflatoxin B1, aflatoxin B2 (in small traces), emodin and wentilacton are all made by Aspergillus wentii. Aspergillus wentii toxins are commonly found on plant, animal, or food sources.
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They are unable to utilize D-maltose, D-trehalose, D-cellobiose, gentiobiose, sucrose, D-raffinose, α-D-glucose, D-turanose, D-melibose, mannose, galactose, 3-methyle glucose, inosine, D-aspartic acid, glycyl-L-proline, L-alanine, L-arginine, L-serine, pectine, D-saccharic acid, p-hydroxy-phenylacetic acid, methyl pyruvate, citric acid, bromo-succinic acid, acetoacetic acid or propionic acid. R. lentis can grow in the presence of the antibiotic compounds lincomycin, tetrazolium violet and tetrazolium blue but not with 1% sodium lactate, troleandomycin, lithium chloride, potassium tellurite or sodium butyrate. The type strain of R. lentis is BLR27T (= LMG 28441T = DSMZ 29286T).
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Dragon's beard candy being made Traditionally, Dragon's Beard Candy is made from sugar and maltose syrup, although recipes based on corn syrup are now used in the United States. The main ingredients of Dragon's Beard Candy include approximately 75 grams of fine white sugar, 75 grams of peanuts, 75 grams of desiccated coconut, 38 grams of white sesame seeds, 150 grams of corn syrup, and 1 bowl of glutinous rice flour. Due to the presence of large amounts of syrup, the candy has a very high sugar content. For preparation of Dragon's Beard Candy, the preparer must initially Jack.
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The common dietary monosaccharides galactose, glucose and fructose are all reducing sugars. Disaccharides are formed from two monosaccharides and can be classified as either reducing or nonreducing. Nonreducing disaccharides like sucrose and trehalose have glycosidic bonds between their anomeric carbons and thus cannot convert to an open-chain form with an aldehyde group; they are stuck in the cyclic form. Reducing disaccharides like lactose and maltose have only one of their two anomeric carbons involved in the glycosidic bond, while the other is free and can convert to an open-chain form with an aldehyde group.
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All monosaccharides are reducing sugars because they either have an aldehyde group (if they are aldoses) or can tautomerize in solution to form an aldehyde group (if they are ketoses). This includes common monosaccharides like galactose, glucose, glyceraldehyde, fructose, ribose, and xylose. Many disaccharides, like cellobiose, lactose, and maltose, also have a reducing form, as one of the two units may have an open-chain form with an aldehyde group. However, sucrose and trehalose, in which the anomeric carbons of the two units are linked together, are nonreducing disaccharides since neither of the rings is capable of opening.
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MicX was identified through a bioinformatics screen of V. cholerae having been previously predicted. Levels of transcription of this sRNA were compared under several conditions: it was found to be expressed on all tested mediums; richer mediums slightly reduced transcription; repression of certain sigma factors (δS and δE) did not change transcription but it was dramatically reduced in the absence of Hfq protein. This observation is in accordance with other sRNA expression patterns. The MicX RNA gene overlaps with VCA0943 - a gene coding for a maltose transporter permease - but the ribonuclease RNAase E processes the MicX transcript to create an active and stable form containing only the VCA0943 3′ UTR.
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The use of diluents in illegal drugs reduces the potency of the drugs and makes it hard for users to determine the appropriate dosage level. Diluents include "foodstuffs (flour and baby milk formula), sugars (glucose, lactose, maltose, and mannitol), and inorganic materials such as powder." The diluents used often depend on the way drug purchasers consume particular drugs. Drug dealers selling heroin to users who inject dilute the drug with different products from dealers selling to users who smoke or insufflate the drug; diluents which can easily form a solution with water for injecting heroin can be problematic for users who are sniffing the powder.
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During her PhD, Gibbs collaborated with two other labs at Stanford to develop a novel tool to tag the surface proteins on bacteria while they were living to enable visualization of protein movement within in the membrane throughout the microbial life cycle. Her tool is now used today by many labs around the world. Her thesis work utilized this tool to explore the dynamic distribution of LamB, an integral outer membrane protein in E. coli, that is responsible for maltose uptake and attachment of bacteriophages. She found two populations of the LamB protein, one that has restricted mobility and one that has high mobility in the membrane.
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Zaotang and Tanggua Zaotang () or "candy for the Kitchen God" is a kind of candy made of maltose that people in China use as a sacrifice to the kitchen god around the twenty third day of the twelfth lunar month just before Chinese New Year. According to its difference in shape, zaotang is also called Guandong tang (Chinese: 关东糖; Pinyin: Guān Dōng Táng) or Tanggua (Chinese: 糖瓜; Pinyin: Táng Guā; Literally "sugar melon"). Guandong tang refers to stick shaped candy with a thickness of 2 cm and a hollow in the center. Tanggua is made into melon shape and sometimes with sesame on the surface.
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A first study of the relations between structure and functions of MBP was performed by random insertion of a short DNA fragment, coding for a BamHI restriction site, into the malE gene. Some of the insertions affected the functions of MBP whereas others were permissive. The permissive sites that were internal to MBP, were used to insert antigenic peptides and challenge the immune response in mice. The 3'-OH terminal insertions were used to create fusion proteins and develop the use of MBP as an affinity handle for the purification of foreign proteins and peptides by affinity chromatography on cross-linked amylose and elution with maltose in mild physico-chemical conditions.
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Xylan, starch, maltose, sucrose, laminarin, and glycoside apparently play the important roles in ant nutrition. It is not known yet how ants can digest laminarin, but myrmecologists E.O. Wilson and Bert Hölldobler hypothesize that fungal enzymes may occur in the ants' guts, as evidenced by the enzymes found in larval extract. In a laboratory experiment, only 5% of workers' energy needs were met by fungal staphylae, and the ants also feed on tree sap as they collect greens. Larvae seem to grow on all or nearly all fungus, whereas queens obtain their energy from the eggs nonqueen females lay and workers feed to them.
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The first successful x-ray crystal structure of an intact ABC importer is the molybdenum transporter (ModBC-A) from Archaeoglobus fulgidus. Atomic-resolution structures of three other bacterial importers, E. coli BtuCD, E. coli maltose transporter (MalFGK2-E), and the putative metal- chelate transporter of Haemophilus influenzae, HI1470/1, have also been determined. The structures provided detailed pictures of the interaction of the transmembrane and ABC domains as well as revealed two different conformations with an opening in two opposite directions. Another common feature of importers is that each NBD is bound to one TMD primarily through a short cytoplasmic helix of the TMD, the "coupling helix".
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A handful of malted barley, the white sprouts visible Beer malt varieties from Bamberg, Germany Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast.
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An additional effect of the high temperature is that the alpha-amylase enzyme contained in the grain begins to break the starch down into glucose and maltose, thereby reducing the viscosity of the slurry. The amount of starch break-down is directly proportionate to the alpha-amylase activity, meaning that the higher the activity of the alpha- amylase, the lower the viscosity will be. After 60 seconds of mixing, the stirrer is dropped from the top of the test tube, and the operator measures the time it takes for the stirrer to reach the bottom. That time, measured in seconds, is the Falling Number.
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C. antarcticus has not been seen to sexually reproduce, but when they do reproduce asexually they do so through budding. Mature cells that have not recently budded typically are 4.0 μm by 7.5 μm, and they do not appear to produce pseudomycelium. C. antarcticus is not able to ferment, but all of its strains use cellobiose, 2-ketogluconate in hemicalcium salt, gluconate at pH 5.8, glucuronate at pH 5.5, maltose, mannitol, melezitose, soluble starch and succinate at pH 5.5 as sole carbon sources. Only certain strains of C. anarcticus can use citrate at pH 6.0, D-glucitol, L-arabinose, raffinose and xylose as sole carbone sources.
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A mash rest at activates β-glucanase, which breaks down gummy β-glucans in the mash, making the sugars flow out more freely later in the process. In the modern mashing process, commercial fungal based β-glucanase may be added as a supplement. Finally, a mash rest temperature of is used to convert the starches in the malt to sugar, which is then usable by the yeast later in the brewing process. Doing the latter rest at the lower end of the range favours β-amylase enzymes, producing more low-order sugars like maltotriose, maltose, and glucose which are more fermentable by the yeast.
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Agar plate culture of C. albicans When grown in a laboratory, Candida appears as large, round, white or cream (albicans means "whitish" in Latin) colonies, which emit a yeasty odor on agar plates at room temperature. C. albicans ferments glucose and maltose to acid and gas, sucrose to acid, and does not ferment lactose, which helps to distinguish it from other Candida species. Recent molecular phylogenetic studies show that the genus Candida, as currently defined, is extremely polyphyletic (encompassing distantly-related species that do not form a natural group). Before the advent of inexpensive molecular methods, yeasts that were isolated from infected patients were often called Candida without clear evidence of relationship to other Candida species.
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Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which the cells first accommodate to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a sign of primary fermentation and live yeast. Typically 60 ml ( cup) water at and 2 g ( teaspoon) of sugar are used, or expressed differently, a sugar weight of about 3.5% of the water's weight. While this sugar may be sucrose or table sugar, instead it may be glucose or maltose. Fermentation typically begins when viable baker's yeast or a starter culture is added to flour and water.
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The binding protein ModA is in a closed conformation with substrate bound in a cleft between its two lobes and attached to the extracellular loops of ModB, wherein the substrate is sitting directly above the closed entrance of the transporter. The MalFGK2-E structure resembles the catalytic transition state for ATP hydrolysis. It is in a closed conformation where it contains two ATP molecules, sandwiched between the Walker A and B motifs of one subunit and the LSGGQ motif of the other subunit. The maltose binding protein (MBP or MalE) is docked on the periplasmic side of the TM subunits (MalF and MalG) and a large, occluded cavity can be found at the interface of MalF and MalG.
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Malted grain that has been ground into a coarse meal is known as "sweet meal". Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods. Malted grain for beer production The term "malt" (see Wiktionary entry ) refers to several products of the process: the grains to which this process has been applied, for example malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake (i.e.
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Bass Museum in Burton-upon-Trent Mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grist" or "grain bill", and water, known as "liquor", and heating this mixture in a vessel called a "mash tun". Mashing is a form of steeping, and defines the act of brewing, such as with making tea, sake, and soy sauce. Technically, wine, cider and mead are not brewed but rather vinified, as there is no steeping process involving solids. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
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The unblocking of the genes thus results from the inhibition of the repressor1.F. Jacob , J. Monod, “Genetic regulatory mechanisms in the synthesis of proteins”, J. Mol. Biol. 3 , (1961) 1.J. Monod, “From enzymatic adaptation to allosteric transitions”, Nobel lecture, 11 décembre 1965.. This regulation involving a double inhibition was later to be qualified as negative. Based on his work on maltose metabolism, Maxime Schwartz was one of the first to suggest the existence of positive regulation, the expression of genes resulting from the activation of an activator1\. O. Raibaud, M. Schwartz, “Positive control of transcription initiation in bacteria”, Annual Review of Genetics, 18 pp 173-206 (1984). Positive regulation mechanisms subsequently proved to be extremely frequent in all living cells.
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White Rabbit Creamy Candy is white, with a soft, chewy texture, and is formed into cylinders approximately 3 cm long and 1 cm in diameter, similar to contemporary western nougat or taffy. Each candy is wrapped in a printed waxed paper wrapper, but within this, the sticky candies are again wrapped in a thin edible paper-like wrapping made from sticky rice. The rice wrapping layer is meant to be eaten along with the rest of the candy and can be found in the list of ingredients in the UK as "Edible Glutinous Rice Paper (edible starch, water, Glycerin Monostearate)" along with liquid maltose, white granulated sugar, whole milk powder, butter, food additives (gelatin, vanillin), corn starch, syrup, cane sugar and milk. Each candy contains 20 calories.
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Other examples of added sugars, especially ones that can be listed as an ingredient, include brown sugar, corn sweetener, corn syrup, dextrose, fructose, glucose, high fructose corn syrup, honey, invert sugar, lactose, malt syrup, maltose, molasses, raw sugar, sucrose, trehalose, and turbinado sugar. The added sugar content is associated with several health concerns like weight gain, obesity, type 2 diabetes, heart disease, liver disease, dental implications, and gout. Naturally occurring sugars, such as those in fruit or milk, are not added sugars. Even though there are several beverages/drinks that have sugar in them, some beverages, such as milk, fruit juice, and diet drinks, fall into a "gray" area because of different contributions to health and weight gain is more complex.
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Under aerobic conditions, for example, D-glucose is used, but no acid is formed, as would be typical for fermentation. Other usable substrates are glycerol, L-arabinose, D-xylose, D-galactose, D-glucose, D-fructose, D-mannose, L-rhamnose, D-mannitol, N-acetylglucosamine, arbutin, aesculin, salicin, D-cellobiose, D-maltose, D-melibiose, sucrose, D-trehalose, D-raffinose, starch, glycogen, D-turanose, potassium gluconate and potassium 5-ketogluconate. Furthermore amino acids leucine and valine are assimilated. Carbohydrates that cannot be used are erythritol, D-arabinose, D-ribose, L-xylose, D-ribitol, methyl-β-D-xylopyranoside, L-sorbose, dulcitol, inositol, D-sorbitol, Methly-α-D-mannopyranoside, methly-α-D-glucopyranoside, amygdalin, D-lactose, inulin, D-melezitose, xylitol, gentiobiose, D-lyxose, D-tagatose, fucose, arabitol and potassium 2-ketogluconate.
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Sharkey studies the biochemistry and biophysics that underlie plant-atmosphere interactions especially photosynthesis and isoprene emission from plants. Significant accomplishments related to photosynthesis include the measurement of carbon dioxide concentration inside leaves, measurement of the biophysical resistance to carbon dioxide diffusion within leaves, elucidation of the biochemical feedback chain that explains how limitations in starch and sucrose synthesis reduce the efficiency of photosynthesis and demonstration that maltose is the primary metabolite exported from chloroplasts at night. Significant accomplishments related to isoprene biosynthesis and emissions from plants include the first genomic sequence of an isoprene synthase, cloning isoprene synthases from ten different plant species, analysis of the evolution of isoprene synthases and enzymes needed to make the precursor to isoprene. Heat stress was shown to be ameliorated by cyclic electron flow in photosynthesis.
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140x140px Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch.
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Because naturally occurring antibodies are optimised to be secreted from the cell, cytosolic intrabodies require special alterations, including the use of single-chain antibodies (scFvs), modification of immunoglobulin VL domains for hyperstability, selection of antibodies resistant to the more reducing cytosolic environment, or expression as a fusion protein with maltose binding protein or other stable intracellular proteins. Such optimizations have improved the stability and structure of intrabodies, allowing the publication of a variety of promising applications against hepatitis B, avian influenza, prion diseases, inflammation, Parkinson's disease, and Huntington's disease. Optimizations required for cytosolic intrabodies are not needed for ER retained intrabodies, which fold in the compartment in which antibodies are naturally produced. Since the 1990s ER intrabodies have been used in various research areas to knock down membrane proteins and secreted proteins.
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Birmingham University In 1925 he was appointed Mason Professor of Chemistry at the University of Birmingham (a position he held until 1948). Among his lasting contributions to science was the confirmation of a number of structures of optically active sugars: by 1928, he had deduced and confirmed, among others, the structures of maltose, cellobiose, lactose, gentiobiose, melibiose, gentianose, raffinose, as well as the glucoside ring tautomeric structure of aldose sugars. He published a classic text in 1929, "The Constitution of Sugars." In 1933, working with the then Assistant Director of Research (later Sir) Edmund Hirst and a team led by post-doctoral student Maurice Stacey (who in 1956 rose to the same Mason Chair), having properly deduced the correct structure and optical-isomeric nature of vitamin C, Haworth reported the synthesis of the vitamin.
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In traditional practices, brown rice syrup is created by adding a small amount of sprouted barley grains (barley malt) to cooked, whole brown rice in a solution of heated water, similar to the production of beer wort. The enzymes supplied by the barley malt digest the carbohydrates, proteins and lipids to produce a sweet solution rich in simple carbohydrates with minor amounts of amino acid, peptides and lipids. The solution is strained off the grains and boiled to evaporate and concentrate the liquid to produce a low water syrup suitable for use as a sugar substitute. Such syrups are high in the simple sugar maltose and low in glucose and fructose, due to the enzymatic action of beta- and alpha amylase on starch supplied by the sprouted barley.
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For manufacturing IMO on a commercial scale, food industries use starch processed from cereal crops like wheat, barley, pulses (peas, beans, lentils), oats, tapioca, rice, potato and others. This variety in sources could benefit consumers who have allergies or hypersensitivity to certain cereal crops. The manufacturing process controls the degree of polymerization (dp) and the α(1,6)-linkages to ensure a consistent quality of IMO from different starch sources. The starch is first converted, by means of simple enzymatic hydrolysis, into high maltose syrup with di-, tri and oligosaccharides (2, 3 or more glucose units) having α(1,4)-glycosidic linkages which are readily digestible in the human intestine. These α(1,4)-glycosidic linkages are further converted into digestion-resistant α(1,6)-glycosidic linkages, creating "iso" linkages between glucose moieties and forming Isomalto-oligosaccharide (IMO).
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The genus Harzia consists of a hyaline mycelium, a brown thick-walled blastoconidia, and hyaline conidiophores. As of a member of the genus Harzia, the spores of H. acremonioides are large, one-celled, cinnamon brown or golden brown, ovoid to sugblobose, thick-walled, usually smooth-walled, but sometimes with a slight wrinkling or the exposure, and they tend to vary in size. H. acremonioides are produced asexually, at 20 °C on MEA, its colonies can reach about 3.3 cm diam in about just five days, and 20-30 x 15-20 um, almost smooth-walled obovoid conidia are produced. Growths of H. acremonioides can be obtained on potato mush agar, potato glucose agar, potato extract agar, and rice; slightly growth can be obtained in solutions of sucrose and maltose and a synthetic mutrient agar.
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This species secretes amylase at the end of its exponential phase, and it is believed to produce the most amylase at 30 °C between pH 4.5 and pH 6. It is believed that the amylases that are produced by C. aerius are able to digest raw starch, and this ability to break down raw starch has been studied extensively, because the ability to find microorganisms that can break down raw starch has become increasingly important as the production of materials such as liquid fuel and chemicals using starch has become more prominent. This species ability to break down starch is greatly improved when it is cocultured with Saccharomyces cerevisiae. C. aerius is able to use glucose, galactose, maltose and starch as sole carbon sources, and it is able to use nitrate and nitrite as sole nitrogen sources.
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The specificity of ZFPs selected by phage display, is tested using a multitarget enzyme-linked immunosorbent assay (ELISA). The ZFPs are applied to microtitre wells coated with streptavidin and a biotinylated target oligonucleotide. After incubation, the wells are washed to remove zinc fingers if they are not adherent to the target sequence, followed by the application of mouse anti-MBP (maltose binding protein) antibody and incubation. Goat anti-mouse antibody coupled to alkaline phosphatase is added and allowed to bind, followed by washing to remove antibody, if it is not bound to zinc fingers. Alkaline phosphatase substrate is added and after stopping the reaction, the optical density at 405 nm (OD405) is determined by spectrophotometry The reading from the spectrophotometer is dependent on the amount of alkaline phosphatase present in the well, which in turn is proportional to the binding of the ZFP in question.
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Studies observing unrestricted sugar intake of females correlated sucrose intake level with maximum accumulation of stored energy reserves. In contrast, sucrose intake level does not correlate with decreased activity or changes in senescence. Carbohydrate feedings of female mosquitoes in a laboratory setting indicated that carbohydrates glucose, fructose, mannose, galactose, sucrose, trehalose, melibiose, maltose, raffinose, melizitose, dextrin, mannitol, and sorbitol are most effective to aid survival; arabinose, rhamnose, fucose, sorbose, lactose, cellobiose, inulin, a-methyl mannoside, dulcitol, and inositol are not used by the species; xylose, glycogen, a-methyl glucoside, and glycerol are used but at a slow metabolic rate; and sorbose could not be metabolized. Feeding with glucose allowed for maximum flight speed while other carbohydrates, such as all pentoses, sorbose, lactose, cellobiose, glycogen, inulin, a-methyl mannoside, dulcitol, and inositol were insufficient to allow flight, indicated by a delay in flight after feeding.
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Trefoil (P-type) domain is a cysteine-rich domain of approximately forty five amino-acid residues has been found in some extracellular eukaryotic proteins. It is known as either the 'P', 'trefoil' or 'TFF' domain, and contains six cysteines linked by three disulphide bonds with connectivity 1-5, 2-4, 3-6. The domain has been found in a variety of extracellular eukaryotic proteins, including protein pS2 (TFF1) a protein secreted by the stomach mucosa; spasmolytic polypeptide (SP) (TFF2), a protein of about 115 residues that inhibits gastrointestinal motility and gastric acid secretion; intestinal trefoil factor (ITF) (TFF3); Xenopus laevis stomach proteins xP1 and xP4; xenopus integumentary mucins A.1 (preprospasmolysin) and C.1, proteins which may be involved in defense against microbial infections by protecting the epithelia from the external environment; xenopus skin protein xp2 (or APEG); Zona pellucida sperm-binding protein B (ZP-B); intestinal sucrase-isomaltase ( / ), a vertebrate membrane bound, multifunctional enzyme complex which hydrolyzes sucrose, maltose and isomaltose; and lysosomal alpha-glucosidase ().
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Fungal growth is affected by the presence of optimal nutrients necessary for growth, by the presence of minerals, by temperature, by pH and by osmotic pressure. The presence of organic nutrients in the medium that C. coronatus finds itself in favors the formation of vegetative germ tubes, with glucose inducing vegetative germ growth far more effectively than asparagine. In terms of necessary nutrients for growth and survival, glucose and trehalose are both good sources of carbon for C. coronatus, other adequate sources of carbon are fructose, mannose, maltose, glycerol, oleate, stearate, palmitate and casamino acids, whereas galactose, starch and glycogen are all poor sources of carbon for C. coronatus. When looking at nitrogen, complex nitrogen sources seem to be best suited for optimal C. coronatus growth, however L-asparagine, ammonium salts, L-aspartic acid, glycine, L-alanine, L-serine, N-acetyl-D-glucosamine and urea can all adequately be used by the fungus as nitrogen sources to varying extents.
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The following year Hofman's influence had secured O'Sullivan the post of assistant brewer and chemist to Messrs. Bass & Co. at Burton-on-Trent, Staffordshire, a major centre for English brewing. At Bass he applied his chemical knowledge and aptitude for original research to the scientific and practical issues of brewing and ultimately became head of the scientific and analytical staff of the company, a post he held for the rest of his career. His researches were communicated via a series of papers to the Chemical Society. They included On the Transformation Products of Starch (1872 and 1879); On Maltose (1876); On the Action of Malt Extract on Starch (1876); Presence of Raffinose in Barley (1886); Researches on the Gums of the Arabin Group (1884 and 1891); Invertase: a Contribution to the History of an Enzyme (with F. W. Tompson, 1890) and The Identity of Dextrose from Different Sources, with Special Reference to the Cupric Oxide Reducing Power (with A. L. Stern, 1896).
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Strains that have been studied are sensitive to ampicillin, resistant to kanamycin and nalidixic acid, and grow well in YEMA medium containing 0.5% NaCl. Strains do not tolerate tetracycline and do not show any growth on LB medium. R. bangladeshense can utilize a variety of nutrients for growth, including D-maltose, D-trehalose, D-cellobiose, gentiobiose, sucrose, D-raffinose, α-D-glucose, D-turanose, α-D lactose, D-fructose, β-methyl-D- glucoside, salicin, N-acetyl-D-galactosamine, D-sorbitol, D-mannitol, D-arbitol, glycerol, D-glucose-6-phosphate, D-gluconic acid, quinic acid, D-saccharic acid, D-lactic acid methyl ester, lactic acid, α-keto-glutaric acid and tween 40. Strains which have been studied failed to utilize dextrin, D-aspertic acid, glycyl-L-proline, L-alanine, L-arginine, L-glutamic acid, L-histidine, L-serine, mucic acid, p-hydroxy-phenylacetic acid, methyl pyruvate, citric acid, D-malic acid, L-malic acid, propionic acid or formic acid.
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They are very sensitive to ampicillin and resistant to kanamycin and nalidixic acid. Strains do not tolerate tetracycline and do not grow on LB medium. R. binae can utilize a variety of nutrients, including dextrin, D-maltose, D-trehalose, D-cellobiose, gentiobiose, sucrose, D-raffinose, α-D- glucose, D-turanose, α-D lactose, D-fructose, D-melibiose, β-methyl-D- glucoside, salicin, N-acetyl-D-galactosamine, D-mannose, D-galactose, D-mannitol, D-sorrbitol, D-arabitol, glycerol, D-glucose-6-phosphate, D-fructose-6-phosphate, D-alanine, L-aspartic acid, L-histidine, l-pyroglutamic acid, quinic acid, D-saccharic acid, methyl pyruvate, L-lactic acid, citric acid, D-malic acid, L-malic acid, bromo-succinic acid, β-hydroxy-d,l-butyric acid and acetic acid. R. binae can not use the nutrients N-acetyle-D-mannosamine, 3-methyle glucose, inosine, glycyl-L-proline, L-arginine, D-galacturonic acid, D-glucuronic acid, glucuronamide, p-hydroxy- phenylacetic acid, D-lactic acid methyl ester, α-keto-glutaric acid, tween 40, propionic acid or formic acid.
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