| dc.contributor.author | Tri Agus Siswoyo | |
| dc.contributor.author | Dian Puji A.P. | |
| dc.contributor.author | Tri Ardyati | |
| dc.date.accessioned | 2014-07-02T06:29:27Z | |
| dc.date.available | 2014-07-02T06:29:27Z | |
| dc.date.issued | 2014-07-02 | |
| dc.identifier.isbn | 978-979-8969-03-4 | |
| dc.identifier.uri | http://repository.unej.ac.id/handle/123456789/57930 | |
| dc.description | Proceedings International Conference On Biological Science 2009 "ADVANCES IN BIOLOGICAL SCIENCE: Respect to Biodiversity from Molecular to Ecosystem for Better Human Prosperity" Yogyakarta, Indonesia on October 16-17, 2009 | en_US |
| dc.description.abstract | In this study the degradation of extracellular purines by the bacterium Lactobacillus fermentum
was examined with aqueous purine solutions. Lactobacillus fermentum was able to decompose free purine bases. The nitrogen-containing products of the degradation were ammonia. Purine uptake was the main control of purine decomposition. In the cases of adenine, guanine, xanthine and hypoxanthine further control was exerted by induction. Furthermore, the uptake of the purines caused
differences in the duration and temporal development of the substrate degradation.
It was also responsible for the inhibitory effects of the purines on the decomposition of one another when the substrates were used in mixtures. Also, fermentation parameters like biomass and purine concentration, pH, and temperature influenced the purine usage of Lactobacillus fermentum. | en_US |
| dc.language.iso | other | en_US |
| dc.subject | Degradation, Purine, Lactobacillus fermentum, Xanthine | en_US |
| dc.title | STUDY OF PURINE DEGRADATION IN AQUEOUS SOLUTION BY LACTOBACILLUS FERMENTUM | en_US |
| dc.type | Article | en_US |
