توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقاله‌های نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده می‌شوند.
۱BIOCONVERSION OF CHEESE WHEY TO BIOMASS AND BIOPROTEIN BY YEAST CULTURES
نویسنده(ها): ، ، ،
اطلاعات انتشار: اولین کنفرانس بین المللی و چهارمین کنفرانس ملی بازیافت مواد آلی در کشاورزی، سال
تعداد صفحات: ۶
This research emphasizes on bioconversion of cheese whey by using of six yeast strains culture. Cheese whey, in Iran and Azerbaijan republic, is treated as a waste and discharged in nature approximately without any treatment which creates pollution problems. It is a by–product of the dairy industiy and contains usually high levels of lactose (4–6%), low levels of niti·ogenous compounds and small amounts of vitamins and minerals. Lactose, the main nuti·ient in cheese whey, can be economically utilized by its conversion to biomass and bioprotein. For this pmpose, 6 yeast sti·ains:Trichosporon pullulans, Candida curvata, Cryptococcus podzolicus, Bullera oryza, Cryptococcus laurentii and Cryptococcus jlavus were chosen among isolated yeasts from natmal habitats in different forest ecosystems, for their growth and single cell protein content on cheese whey. These yeast sti·ains were tested for their ability to produce SCP from cheese whey. Among these strains, Cryptococcus laurentii had themost SCP production from whey with the yield of 18.84 ± 0.50 g\lit. The emichment of cheese whey by minerals as niti·ogen somce increased biomass yield. Preliminaty tests in om laborat01y showed that among the chosen yeasts in this smvey, 2 yeast sti·ains ( C!yptococcus laurentii and Cryptococcus flavus respectively) as shown in the text had relatively high biomass production when cultivated on cheese whey. They were fmther grown on sterilized, non–sterilized and emichment fresh sweet cheese whey<\div>

۲STUDY ON THE POSSIBILITY OF IMPROVING OF NUTRITIVE VALUE OF WHEAT STRAW BY BAKER'S YEAST (SACCHAROMYCES CEREVISIAE 1026
نویسنده(ها): ، ، ،
اطلاعات انتشار: اولین کنفرانس بین المللی و چهارمین کنفرانس ملی بازیافت مواد آلی در کشاورزی، سال
تعداد صفحات: ۴
In order to study the possibility of enrichment of wheat straw through inoculation by backer's yeast ( Saccharomyces cerevisiae 1 026), with or without additives, a completely rand01nized design experiment, using of factorial method, including 4x3x3 treatments with 3 replicates was conducted. The major factor was S. cerevisiae at four levels including 0.0, 0.5, 1.0 and 1.5 percent, second factor was molasses at three levelsincluding 5 , 10 and 15 percent and the third factor was a Inixture of com–barley flour atthree levels of 0.0, 5 and 10 percent at wheat straw (illy matter basis). For eachexperimental unit, 300 g of chapped wheat straw was mixed with 300 ml. of 30–35°C contained the relative amount at yeast and additives and packed in black plastic bags when the bags were left down at 25–27°C room temperature for 7–10 days. Thereafter, the samples were removed from the bags and used for chemical analysis. Results indicated that no any significantly differences were observed for the illy matter, cmdeprotein, ether extract, crude fiber, Ash, neutral detergent fiber and acid detergent fiber among the treatments. It can be concluded that inoculation of wheat straw with or without additives could not have any positive effect on its nutritive value<\div>

۳Using Convolutional Codes in Underlay Cognitive Radios: Performances and BER Bounds
اطلاعات انتشار: اولین کنفرانس بین المللی دستاوردهای نوین پژوهشی در مهندسی برق و کامپیوتر، سال
تعداد صفحات: ۵
In this paper, bit error rate (BER) of the secondarycognitive system is studied using three different receivers: I) softViterbi decoder only, II) optimal MMSE detector only and III)combining soft Viterbi decoder and MMSE detector. The resultsshow that the combined optimal MMSE detector and soft Viterbidecoder in the cognitive receiver removes the effects of the stronginterference substantially at the low signal–to–noise ratio (SNR)region.<\div>
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