Petra Patáková
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View article: Pigment Formation by <i>Monascus pilosus</i> DBM 4361 in Submerged Liquid Culture
Pigment Formation by <i>Monascus pilosus</i> DBM 4361 in Submerged Liquid Culture Open
Monascus pilosus is usually cultivated on rice because of monacolin K. We focused on pigment production in submerged liquid culture (SLC) where M. pilosus produced different pigments compared to M. purpureus and M. …
View article: Lignocellulose-derived inhibitors can extend residence of Clostridium beijerinckii in active solventogenic state
Lignocellulose-derived inhibitors can extend residence of Clostridium beijerinckii in active solventogenic state Open
View article: Monascus pigment extracts as potential photosensitizing agents efficient against bacteria
Monascus pigment extracts as potential photosensitizing agents efficient against bacteria Open
View article: Purified <i>Monascus</i> Pigments: Biological Activities and Mechanisms of Action
Purified <i>Monascus</i> Pigments: Biological Activities and Mechanisms of Action Open
Monascus pigments having yellow, orange, and red colors are widely studied for their potential beneficial properties. Many different biological activities have been reported regarding Monascus pigments and their derivatives, …
View article: Coordinated Synthesis of Pigments Differing in Side Chain Length in <i>Monascus purpureus</i> and Investigation of Pigments and Citrinin Relation
Coordinated Synthesis of Pigments Differing in Side Chain Length in <i>Monascus purpureus</i> and Investigation of Pigments and Citrinin Relation Open
The Monascus fungi have traditionally been used in Asia for food coloring. Unfortunately, the most well-known species, Monascus purpureus, very often produce mycotoxin citrinin in addition to pigments, which poses a significa…
View article: Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam
Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam Open
Lactic acid bacteria (LAB) are commonly used in many European and Asian traditional fermented foods such as yogurt, cheese, sourdough, meat, fruit, vegetables, cereal products, sour spring rolls, fish sauce, sour shrimp, chao, ruou nep, to…
View article: Screening Antibacterial Photodynamic Effect of Monascus Red Yeast Rice (Hong-Qu) and Mycelium Extracts
Screening Antibacterial Photodynamic Effect of Monascus Red Yeast Rice (Hong-Qu) and Mycelium Extracts Open
The fungus Monascus is a well-known source of secondary metabolites with interesting pharmaceutical and nutraceutical applications. In particular, Monascus pigments possess a wide range of biological activities (e.g. antimicrobial, antioxi…
View article: Whole genome sequencing and characterization of Pantoea agglomerans DBM 3797, endophyte, isolated from fresh hop (Humulus lupulus L.)
Whole genome sequencing and characterization of Pantoea agglomerans DBM 3797, endophyte, isolated from fresh hop (Humulus lupulus L.) Open
Background This paper brings new information about the genome and phenotypic characteristics of Pantoea agglomerans strain DBM 3797, isolated from fresh Czech hop ( Humulus lupulus ) in the Saaz hop-growing region. Although P. agglomerans …
View article: Use of common carp waste for pigment production by Monascus purpureus
Use of common carp waste for pigment production by Monascus purpureus Open
Fish processing worldwide generates a large amount of waste that has no further use. In this work, we tested the possible biotechnological use of two waste materials from common carp – waste scales and residues from filleting process. Both…
View article: Diversity and Evolution of Clostridium beijerinckii and Complete Genome of the Type Strain DSM 791T
Diversity and Evolution of Clostridium beijerinckii and Complete Genome of the Type Strain DSM 791T Open
Clostridium beijerinckii is a relatively widely studied, yet non-model, bacterium. While 246 genome assemblies of its various strains are available currently, the diversity of the whole species has not been studied, and it has only been an…
View article: Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores
Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores Open
The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main ant…
View article: Effect of a<i>Monascus</i>sp. red yeast rice extract on germination of bacterial spores
Effect of a<i>Monascus</i>sp. red yeast rice extract on germination of bacterial spores Open
The pink-red colour of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant colour of processed meat products is a side effect of nitrite addition while the main a…
View article: Identification and Validation of Reference Genes in Clostridium beijerinckii NRRL B-598 for RT-qPCR Using RNA-Seq Data
Identification and Validation of Reference Genes in Clostridium beijerinckii NRRL B-598 for RT-qPCR Using RNA-Seq Data Open
Gene expression analysis through reverse transcription-quantitative real-time polymerase chain reaction (RT-qPCR) depends on correct data normalization by reference genes with stable expression. Although Clostridium beijerinckii NRRL B-598…
View article: Deeper below the surface—transcriptional changes in selected genes of<i>Clostridium beijerinckii</i>in response to butanol shock
Deeper below the surface—transcriptional changes in selected genes of<i>Clostridium beijerinckii</i>in response to butanol shock Open
The main bottleneck in the return of industrial butanol production from renewable feedstock through acetone–butanol–ethanol (ABE) fermentation by clostridia, such as Clostridium beijerinckii , is the low final butanol concentration. The pr…
View article: Phenotypic and Genomic Analysis of Clostridium beijerinckii NRRL B-598 Mutants With Increased Butanol Tolerance
Phenotypic and Genomic Analysis of Clostridium beijerinckii NRRL B-598 Mutants With Increased Butanol Tolerance Open
N-Butanol, a valuable solvent and potential fuel extender, can be produced via acetone-butanol-ethanol (ABE) fermentation. One of the main drawbacks of ABE fermentation is the high toxicity of butanol to producing cells, leading to …
View article: Production of butyric acid at constant pH by a solventogenic strain of Clostridium beijerinckii
Production of butyric acid at constant pH by a solventogenic strain of Clostridium beijerinckii Open
A solventogenic strain of Clostridium beijerinckii, NRRL B-598, was cultured for the production of butyric acid as the main fermentation product. However, unlike typical acetone-butanol-ethanol (ABE) fermentations, where pH is not regulate…
View article: Comparison of Lactic Acid Production by L. casei in Batch, Fed-batch and Continuous Cultivation, Testing the use of Feather Hydrolysate as a Complex Nitrogen Source
Comparison of Lactic Acid Production by L. casei in Batch, Fed-batch and Continuous Cultivation, Testing the use of Feather Hydrolysate as a Complex Nitrogen Source Open
A comprehensive comparison of the main fermentation parameters, productivity, yield and final L-lactic acid concentration, obtained through batch, fed-batch and continuous cultivations using Lactobacillus casei CCDM 198 and a model cultiva…
View article: Transient and Steady Pervaporation of 1-Butanol–Water Mixtures through a Poly[1-(Trimethylsilyl)-1-Propyne] (PTMSP) Membrane
Transient and Steady Pervaporation of 1-Butanol–Water Mixtures through a Poly[1-(Trimethylsilyl)-1-Propyne] (PTMSP) Membrane Open
The transient and steady pervaporation of 1-butanol–water mixtures through a poly[1-(trimethylsilyl)-1-propyne] (PTMSP) membrane was studied to observe and elucidate the diffusion phenomena in this high-performing organophilic glassy polym…
View article: Transcriptional analysis of amino acid, metal ion, vitamin and carbohydrate uptake in butanol-producing Clostridium beijerinckii NRRL B-598
Transcriptional analysis of amino acid, metal ion, vitamin and carbohydrate uptake in butanol-producing Clostridium beijerinckii NRRL B-598 Open
In-depth knowledge of cell metabolism and nutrient uptake mechanisms can lead to the development of a tool for improving acetone-butanol-ethanol (ABE) fermentation performance and help to overcome bottlenecks in the process, such as the hi…
View article: A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock
A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock Open
Background One of the main obstacles preventing solventogenic clostridia from achieving higher yields in biofuel production is the toxicity of produced solvents. Unfortunately, regulatory mechanisms responsible for the shock response are p…
View article: Effect of initial pH, different nitrogen sources, and cultivation time on the production of yellow or orange <i>Monascus purpureus</i> pigments and the mycotoxin citrinin
Effect of initial pH, different nitrogen sources, and cultivation time on the production of yellow or orange <i>Monascus purpureus</i> pigments and the mycotoxin citrinin Open
Monascus purpureus was grown in submerged liquid culture using ammonium sulfate, sodium nitrate, and peptone as nitrogen sources while initial medium pH was adjusted to 2.5, 5.5, 6.5, or 8.0. The combined effect of culture pH and nitrogen …
View article: Effective continuous acetone–butanol–ethanol production with full utilization of cassava by immobilized symbiotic TSH06
Effective continuous acetone–butanol–ethanol production with full utilization of cassava by immobilized symbiotic TSH06 Open
View article: Acidogenesis, solventogenesis, metabolic stress response and life cycle changes in Clostridium beijerinckii NRRL B-598 at the transcriptomic level
Acidogenesis, solventogenesis, metabolic stress response and life cycle changes in Clostridium beijerinckii NRRL B-598 at the transcriptomic level Open
View article: MOESM11 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock
MOESM11 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock Open
Additional file 11. Genes under enriched GO terms in cluster 2.
View article: MOESM9 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock
MOESM9 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock Open
Additional file 9. Complete differential expression analysis of adjacent time-points.
View article: MOESM4 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock
MOESM4 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock Open
Additional file 4. Differences between genome annotations.
View article: MOESM12 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock
MOESM12 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock Open
Additional file 12. Genes under enriched GO terms in cluster 3.
View article: MOESM3 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock
MOESM3 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock Open
Additional file 3. Differences between assemblies.
View article: MOESM10 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock
MOESM10 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock Open
Additional file 10. Genes under enriched GO terms in cluster 1.
View article: MOESM5 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock
MOESM5 of A transcriptional response of Clostridium beijerinckii NRRL B-598 to a butanol shock Open
Additional file 5. Clostridium beijerinckii NRRL B-598 Gene Ontology annotation