Advanced
Advanced

Browsing by Author Nguyen, Quynh Uyen

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 3 of 3
  • Prev
  • 1
  • Next
  • Uyen_Report 2.pdf.jpg
  • Working Paper

  • Kenji Sonomoto

    • Authors: Nguyen, Quynh Uyen; Sonomoto, Kenji; Nguyen, Huynh Minh Quyen;  Advisor:  (2010)

  • Bacteriocins from lactic acid bacteria (LAB) have attracted increasing interest due to their applications not only as safe and natural food preservatives but also as potential antimicrobials. In our study, LAB wereisolated from some traditional Vietnamese fermented foods with plant and animal origins. After isolation, bacteriocin-producing lactic acid bacteria were screened by using direct and spot-on-lawn methods. As a result, one bacteriocin-producing lactic acid bacterium from fermented pork rolls was shown to produce a promising bacteriocin. Then, other studies such as antibacterial spectra and LC-MS of the bacteriocin were carried out in this study.
  • Some of the biochemistry properties of xylanase synthesized from Aspergillus niger van Tieghem var niger.pdf.jpg
  • Working Paper

  • Some of the biochemistry properties of xylanase synthesized from Aspergillus niger van Tieghem var niger

    • Authors: Nguyen, Quynh Uyen; Le, Hong Anh; Nguyen, Huynh Minh Quyen; Nguyen, Bich Ngoc; Phan, Thi Ha (2009)

  • Xylanase synthesized from filamentous fungi has been shown to have many important applications in industries. In this article, the optimized growing conditions as well as some of the biochemistry characteristics xylanase of Aspergillus niger van Tieghem varnigerhas been studied primarily. The optimized growing conditions of this strainwere determined as follows: bran/husk (1:1, w/w) medium was used, the temperature was 30 oC and the growing time was 7 days. Theoptimized pH of this enzyme was 5 and its optimized temperature was 50 oC. This enzyme is not thermo-stable. In addition, the xylanase of Aspergillus niger van Tieghem va...
  • document(25).pdf.jpg
  • Article

  • Study on Bacterial Strain UL188 Isolated from Fermented Meat of Phu Tho Province in Vietnam

    • Authors: Hoang, Thu Ha; Luu, Thi Thanh Hue; Nguyen, Huynh Minh Quyên; Nguyen, Van Loi; Nguyen, Quang Huy; Nguyen, Quynh Uyen (2016)

  • Lactic acid bacteria (LAB) and bacteriocins are of great interest to scientists due to their valuable properties. Therefore, LAB and bacteriocins have been applied in many fields such as food industry, pharmacy and medicine. In this study, one LAB strain, isolated from the fermented meat of Phu Tho province,Vietnam was studied. Some primary characteristics of the LAB strain, including morphology and classification as well as the bacteriocins synthesized by this strain were investigated. In particular, the bacteriocins were primarily evaluated for their activity unit (AU) and the effects of temperature and pH on the activities were examined as well. In addition, the bacteriocins were p...

    Readership Map

    +
    −
    ABSTRACTS VIEWS

    46277578

    VIEWS & DOWNLOAD

    28187980

    Content Distribution

Browsing by Author Nguyen, Quynh Uyen

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 3 of 3
  • Uyen_Report 2.pdf.jpg
  • Working Paper

  • Kenji Sonomoto

    • Authors: Nguyen, Quynh Uyen; Sonomoto, Kenji; Nguyen, Huynh Minh Quyen;  Advisor:  (2010)

  • Bacteriocins from lactic acid bacteria (LAB) have attracted increasing interest due to their applications not only as safe and natural food preservatives but also as potential antimicrobials. In our study, LAB wereisolated from some traditional Vietnamese fermented foods with plant and animal origins. After isolation, bacteriocin-producing lactic acid bacteria were screened by using direct and spot-on-lawn methods. As a result, one bacteriocin-producing lactic acid bacterium from fermented pork rolls was shown to produce a promising bacteriocin. Then, other studies such as antibacterial spectra and LC-MS of the bacteriocin were carried out in this study.
  • Some of the biochemistry properties of xylanase synthesized from Aspergillus niger van Tieghem var niger.pdf.jpg
  • Working Paper

  • Some of the biochemistry properties of xylanase synthesized from Aspergillus niger van Tieghem var niger

    • Authors: Nguyen, Quynh Uyen; Le, Hong Anh; Nguyen, Huynh Minh Quyen; Nguyen, Bich Ngoc; Phan, Thi Ha (2009)

  • Xylanase synthesized from filamentous fungi has been shown to have many important applications in industries. In this article, the optimized growing conditions as well as some of the biochemistry characteristics xylanase of Aspergillus niger van Tieghem varnigerhas been studied primarily. The optimized growing conditions of this strainwere determined as follows: bran/husk (1:1, w/w) medium was used, the temperature was 30 oC and the growing time was 7 days. Theoptimized pH of this enzyme was 5 and its optimized temperature was 50 oC. This enzyme is not thermo-stable. In addition, the xylanase of Aspergillus niger van Tieghem va...
  • document(25).pdf.jpg
  • Article

  • Study on Bacterial Strain UL188 Isolated from Fermented Meat of Phu Tho Province in Vietnam

    • Authors: Hoang, Thu Ha; Luu, Thi Thanh Hue; Nguyen, Huynh Minh Quyên; Nguyen, Van Loi; Nguyen, Quang Huy; Nguyen, Quynh Uyen (2016)

  • Lactic acid bacteria (LAB) and bacteriocins are of great interest to scientists due to their valuable properties. Therefore, LAB and bacteriocins have been applied in many fields such as food industry, pharmacy and medicine. In this study, one LAB strain, isolated from the fermented meat of Phu Tho province,Vietnam was studied. Some primary characteristics of the LAB strain, including morphology and classification as well as the bacteriocins synthesized by this strain were investigated. In particular, the bacteriocins were primarily evaluated for their activity unit (AU) and the effects of temperature and pH on the activities were examined as well. In addition, the bacteriocins were p...