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dsm1411 (DSMZ)

Name: dsm1411
Brand: DSMZ
Rating: 93 (29 reviews)

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DSMZ dsm1411

Growth tests of Hfx. mediterranei <t>DSM1411</t> (values expressed as absorbance, ΔA at 600 nm) on different wasted bread substrates obtained without enzyme treatment (incubation 1 h at 4°C), after pepsin treatment at 37°C for 3 or 6 h (P3 or P6, respectively) (3 mg/g of bread, pH solution of 2.5), α-amylase treatment at 37°C for 3 h (A) (5 mg/g of bread, solution pH of 6.9), or after sequential treatment with both the enzymes (P + A). Bread homogenates subjected to a treatment (37°C for 6 h) with commercial protease formulation Veron PS was also included (40, 100, and 200 g/100 kg bread; respectively PS40, PS100, and PS200). A wasted bread homogenate was prepared without enzymes (NE). Seawater was added at 45, 60, and 75%vol/vol. All substrates were added with 160 g/L of NaCl and brought to pH 7.2 with 1M ammonia solution before inoculum of 7 log10 cfu/mL. Cell density was detected as a difference between the start of incubation (37°C in stirring condition) and 24 (A) , 48 (B) , or 72 h (C) . The data are the means of three independent experiments ± standard deviations ( n = 3). a–n Values with different superscript letters differ significantly ( p < 0.05).

Dsm1411, supplied by DSMZ, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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1) Product Images from "Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater"

Article Title: Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater

Journal: Frontiers in Microbiology

doi: 10.3389/fmicb.2022.1000962

Growth tests of Hfx. mediterranei DSM1411 (values expressed as absorbance, ΔA at 600 nm) on different wasted bread substrates obtained without enzyme treatment (incubation 1 h at 4°C), after pepsin treatment at 37°C for 3 or 6 h (P3 or P6, respectively) (3 mg/g of bread, pH solution of 2.5), α-amylase treatment at 37°C for 3 h (A) (5 mg/g of bread, solution pH of 6.9), or after sequential treatment with both the enzymes (P + A). Bread homogenates subjected to a treatment (37°C for 6 h) with commercial protease formulation Veron PS was also included (40, 100, and 200 g/100 kg bread; respectively PS40, PS100, and PS200). A wasted bread homogenate was prepared without enzymes (NE). Seawater was added at 45, 60, and 75%vol/vol. All substrates were added with 160 g/L of NaCl and brought to pH 7.2 with 1M ammonia solution before inoculum of 7 log10 cfu/mL. Cell density was detected as a difference between the start of incubation (37°C in stirring condition) and 24 (A) , 48 (B) , or 72 h (C) . The data are the means of three independent experiments ± standard deviations ( n = 3). a–n Values with different superscript letters differ significantly ( p < 0.05).

Figure Legend Snippet: Growth tests of Hfx. mediterranei DSM1411 (values expressed as absorbance, ΔA at 600 nm) on different wasted bread substrates obtained without enzyme treatment (incubation 1 h at 4°C), after pepsin treatment at 37°C for 3 or 6 h (P3 or P6, respectively) (3 mg/g of bread, pH solution of 2.5), α-amylase treatment at 37°C for 3 h (A) (5 mg/g of bread, solution pH of 6.9), or after sequential treatment with both the enzymes (P + A). Bread homogenates subjected to a treatment (37°C for 6 h) with commercial protease formulation Veron PS was also included (40, 100, and 200 g/100 kg bread; respectively PS40, PS100, and PS200). A wasted bread homogenate was prepared without enzymes (NE). Seawater was added at 45, 60, and 75%vol/vol. All substrates were added with 160 g/L of NaCl and brought to pH 7.2 with 1M ammonia solution before inoculum of 7 log10 cfu/mL. Cell density was detected as a difference between the start of incubation (37°C in stirring condition) and 24 (A) , 48 (B) , or 72 h (C) . The data are the means of three independent experiments ± standard deviations ( n = 3). a–n Values with different superscript letters differ significantly ( p < 0.05).

Techniques Used: Incubation

Cell dry matter (CDM) and PHBV production by Hfx. mediterranei DSM1411 in different wasted bread derived substrates produced using pepsin for 6 h (P6), Veron PS at the concentration of 200 g/100 kg (PS200) and without enzymes (NE) and diluted in the ratio 40:60 v/v/ with microfiltered seawater. The data are the means of three independent experiments ± standard deviations ( n = 3). a – c Values of the same dataset with different superscript letters differ significantly ( p < 0.05).

Figure Legend Snippet: Cell dry matter (CDM) and PHBV production by Hfx. mediterranei DSM1411 in different wasted bread derived substrates produced using pepsin for 6 h (P6), Veron PS at the concentration of 200 g/100 kg (PS200) and without enzymes (NE) and diluted in the ratio 40:60 v/v/ with microfiltered seawater. The data are the means of three independent experiments ± standard deviations ( n = 3). a – c Values of the same dataset with different superscript letters differ significantly ( p < 0.05).

Techniques Used: Derivative Assay, Produced, Concentration Assay

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Journal: Frontiers in Microbiology

Article Title: Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater

doi: 10.3389/fmicb.2022.1000962

Figure Lengend Snippet: Growth tests of Hfx. mediterranei DSM1411 (values expressed as absorbance, ΔA at 600 nm) on different wasted bread substrates obtained without enzyme treatment (incubation 1 h at 4°C), after pepsin treatment at 37°C for 3 or 6 h (P3 or P6, respectively) (3 mg/g of bread, pH solution of 2.5), α-amylase treatment at 37°C for 3 h (A) (5 mg/g of bread, solution pH of 6.9), or after sequential treatment with both the enzymes (P + A). Bread homogenates subjected to a treatment (37°C for 6 h) with commercial protease formulation Veron PS was also included (40, 100, and 200 g/100 kg bread; respectively PS40, PS100, and PS200). A wasted bread homogenate was prepared without enzymes (NE). Seawater was added at 45, 60, and 75%vol/vol. All substrates were added with 160 g/L of NaCl and brought to pH 7.2 with 1M ammonia solution before inoculum of 7 log10 cfu/mL. Cell density was detected as a difference between the start of incubation (37°C in stirring condition) and 24 (A) , 48 (B) , or 72 h (C) . The data are the means of three independent experiments ± standard deviations ( n = 3). a–n Values with different superscript letters differ significantly ( p < 0.05).

Article Snippet: Hfx. mediterranei DSM1411 was purchased from the DSMZ collection (Braunschweig, Germany) and cultivated in the culture medium 372 prepared according to the technical data sheet reported on the DSMZ website.

Techniques: Incubation

Journal: Frontiers in Microbiology

Article Title: Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater

doi: 10.3389/fmicb.2022.1000962

Figure Lengend Snippet: Cell dry matter (CDM) and PHBV production by Hfx. mediterranei DSM1411 in different wasted bread derived substrates produced using pepsin for 6 h (P6), Veron PS at the concentration of 200 g/100 kg (PS200) and without enzymes (NE) and diluted in the ratio 40:60 v/v/ with microfiltered seawater. The data are the means of three independent experiments ± standard deviations ( n = 3). a – c Values of the same dataset with different superscript letters differ significantly ( p < 0.05).

Techniques: Derivative Assay, Produced, Concentration Assay

Haloferax mediterranei DSM1411 Cell Dry Mass (CDM) and PHBV production (panel A ) and yield (panel B ) in different fermentation conditions. R-NF was supplemented with 1% ( v / v ) SL-6 and 10% ( w / v ) NaCl. Inoculum was made with 10 (I10) or 20% v / v (I20) active cultures of Haloferax mediterranei DSM1411 grown (24 h at 37 °C) in HM372 (I10-I20 372 ) or HM97 (I10-I20 97 ) media. Fermentation was carried out at 37 °C for all the thesis, with the exception of I20 372 45, incubated at 45 °C. 10% w / v NaCl (final concentration 20%) or 5 g/L YE were added to the substrate inoculated with 20% of active culture in HM372 (I20 372 NaCl and I20 372 YE). In all cases, fermentation lasted 120 h. Error bars represent the standard deviation of three replicates. a–d Values in the same panel and data series, with different superscript letters, differ significantly ( p < 0.05).

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Haloferax mediterranei DSM1411 Cell Dry Mass (CDM) and PHBV production (panel A ) and yield (panel B ) in different fermentation conditions. R-NF was supplemented with 1% ( v / v ) SL-6 and 10% ( w / v ) NaCl. Inoculum was made with 10 (I10) or 20% v / v (I20) active cultures of Haloferax mediterranei DSM1411 grown (24 h at 37 °C) in HM372 (I10-I20 372 ) or HM97 (I10-I20 97 ) media. Fermentation was carried out at 37 °C for all the thesis, with the exception of I20 372 45, incubated at 45 °C. 10% w / v NaCl (final concentration 20%) or 5 g/L YE were added to the substrate inoculated with 20% of active culture in HM372 (I20 372 NaCl and I20 372 YE). In all cases, fermentation lasted 120 h. Error bars represent the standard deviation of three replicates. a–d Values in the same panel and data series, with different superscript letters, differ significantly ( p < 0.05).

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Incubation, Concentration Assay, Standard Deviation

Haloferax mediterranei Cell Dry Mass (CDM) and PHBV production in R-NF supplemented with 1% ( v / v ) SL-6 and 10% ( w / v ) NaCl. Inoculum was made with 20% v / v active culture of Hfx. mediterranei DSM1411 grown (24 h at 37 °C) in HM372. Fermentation was carried out at 37 °C for 144 h. Error bars represent the standard deviation of three replicates. a–c Values in the same data series, with different superscript letters, differ significantly ( p < 0.05).

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Haloferax mediterranei Cell Dry Mass (CDM) and PHBV production in R-NF supplemented with 1% ( v / v ) SL-6 and 10% ( w / v ) NaCl. Inoculum was made with 20% v / v active culture of Hfx. mediterranei DSM1411 grown (24 h at 37 °C) in HM372. Fermentation was carried out at 37 °C for 144 h. Error bars represent the standard deviation of three replicates. a–c Values in the same data series, with different superscript letters, differ significantly ( p < 0.05).

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Standard Deviation

DSC thermograms (−20–200 °C, panel A ; −20–20 °C, panel B ) obtained from the second heating of the PHBV purified from R-NF fermented with Haloferax mediterranei DSM1411 (EXP) and the commercial reference ENMAT™ Y1000P (ENMAT).

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: DSC thermograms (−20–200 °C, panel A ; −20–20 °C, panel B ) obtained from the second heating of the PHBV purified from R-NF fermented with Haloferax mediterranei DSM1411 (EXP) and the commercial reference ENMAT™ Y1000P (ENMAT).

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Purification

Thermal properties of the PHBV purified from R-NF fermented with Hfx. mediterranei DSM1411 (EXP) and the commercial reference ENMAT™ Y1000P, as obtained by the differential scanning calorimetry (DSC) analysis. T g , glass transition temperature; T c , crystallization temperature; T m , melting temperature; ΔH m and ΔH m , melting and crystallization enthalpies; X crystallinity degree.

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Thermal properties of the PHBV purified from R-NF fermented with Hfx. mediterranei DSM1411 (EXP) and the commercial reference ENMAT™ Y1000P, as obtained by the differential scanning calorimetry (DSC) analysis. T g , glass transition temperature; T c , crystallization temperature; T m , melting temperature; ΔH m and ΔH m , melting and crystallization enthalpies; X crystallinity degree.

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Purification, Crystallization Assay

Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectra of the PHBV purified from R-NF fermented with Haloferax mediterranei DSM1411 (panel A ) and of the commercial reference ENMAT™ Y1000P ( B ).

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectra of the PHBV purified from R-NF fermented with Haloferax mediterranei DSM1411 (panel A ) and of the commercial reference ENMAT™ Y1000P ( B ).

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Purification

Absorption peaks of the PHBV purified from R-NF fermented with Hfx. mediterranei DSM1411.

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Absorption peaks of the PHBV purified from R-NF fermented with Hfx. mediterranei DSM1411.

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Purification, Functional Assay

Atomic percentages, based on the spectral analysis, of the surface of PHBV film purified from R-NF fermented with Hfx. mediterranei DSM1411 (EXP) and of the commercial reference ENMAT™ Y1000P.

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Atomic percentages, based on the spectral analysis, of the surface of PHBV film purified from R-NF fermented with Hfx. mediterranei DSM1411 (EXP) and of the commercial reference ENMAT™ Y1000P.

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Purification

Spectral components and relative abundance (%) of the surface of PHBV film purified from R-NF fermented with Hfx. mediterranei DSM1411 (EXP) and of the commercial reference ENMAT™ Y1000P, as obtained by XPS analysis.

Journal: Foods

Article Title: Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

doi: 10.3390/foods9101459

Figure Lengend Snippet: Spectral components and relative abundance (%) of the surface of PHBV film purified from R-NF fermented with Hfx. mediterranei DSM1411 (EXP) and of the commercial reference ENMAT™ Y1000P, as obtained by XPS analysis.

Article Snippet: Haloferax mediterranei DSM1411 was purchased from Deutsche Sammlung von Mikroorganismen und Zellkulturen culture collection (DSMZ, Braunschweig, Germany) [ , ].

Techniques: Purification

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