dc.creatorMansilla, HD
dc.creatorRodriguez, J
dc.creatorFerraz, A
dc.creatorDuran, N
dc.date1997
dc.dateSEP
dc.date2014-12-16T11:37:33Z
dc.date2015-11-26T16:26:39Z
dc.date2014-12-16T11:37:33Z
dc.date2015-11-26T16:26:39Z
dc.date.accessioned2018-03-28T23:07:30Z
dc.date.available2018-03-28T23:07:30Z
dc.identifierWorld Journal Of Microbiology & Biotechnology. Springer, v. 13, n. 5, n. 545, n. 548, 1997.
dc.identifier0959-3993
dc.identifierWOS:A1997XX40600010
dc.identifier10.1023/A:1018565325686
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/55550
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/55550
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/55550
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1268958
dc.descriptionThe biodegradability of five lignins extracted from Chilean hardwoods in Chrysonilia sitophila cultures was evaluated. All lignins showed an increase in their molecular weight after 12 days of culture. Infrared analysis of the degraded lignins indicated the formation of new substructures containing carbonyl, as well as C-O cleavage reactions. A random behaviour was observed between the methoxyl/phenolic hydroxyl ratio of lignins and the extent of biodegradation.
dc.description13
dc.description5
dc.description545
dc.description548
dc.languageen
dc.publisherSpringer
dc.publisherNew York
dc.publisherEUA
dc.relationWorld Journal Of Microbiology & Biotechnology
dc.relationWorld J. Microbiol. Biotechnol.
dc.rightsfechado
dc.rightshttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dc.sourceWeb of Science
dc.subjectChilean hardwood lignins
dc.subjectChrysonilia sitophila
dc.subjectgel permeation chromatography
dc.subjectinfrared analysis
dc.subjectlignin biodegradation
dc.subjectTfb-27441 Strain
dc.subjectDegradation
dc.subjectMicroscopy
dc.subjectProtein
dc.subjectWood
dc.titleBiodegradation of acidolysis lignins from Chilean hardwoods by the ascomycete Chrysonilia sitophila
dc.typeArtículos de revistas


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