Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Carl Erik Hansen"'
Autor:
Carl-Erik Hansen, Jan Pfeffer, Steffen Maurer, Rolf D. Schmid, Rachid Bel Rhlid, Monika Rusnak
Publikováno v:
Journal of Molecular Catalysis B: Enzymatic. 45:62-67
We report for the first time the functional and heterologous expression of lipase A from Candida antarctica (CalA) in the cytoplasm of Escherichia coli Origami™ B cells. Expression under control of the lac promoter in the pUC18 vector yielded 0.7 U
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::069fdf280d3fa4c1d442f854a29116b1
https://doi.org/10.1016/j.molcatb.2006.11.006
https://doi.org/10.1016/j.molcatb.2006.11.006
Autor:
Sven M. Richter, Carl-Erik Hansen, Monika Rusnak, Rachid Bel Rhlid, Rolf D. Schmid, Jens Nieveler, Jan Pfeffer
Publikováno v:
Applied Microbiology and Biotechnology. 72:931-938
The current investigation focuses on shedding further light on the characteristics of lipase A from Candida antarctica (CalA), which has attracted growing attention in its suitability for industrial applications. CalA was functionally expressed in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e6d41b5e7300a39a20dd60c9c5ab670
https://doi.org/10.1007/s00253-006-0400-z
https://doi.org/10.1007/s00253-006-0400-z
Autor:
Carl Erik Hansen, Antje Berger, Christoph J. Bolten, Christoph Wittmann, Philipp Adler, Lasse Jannis Frey
Publikováno v:
Applied and environmental microbiology. 80(15)
Acetic acid bacteria (AAB) play an important role during cocoa fermentation, as their main product, acetate, is a major driver for the development of the desired cocoa flavors. Here, we investigated the specialized metabolism of these bacteria under
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::639f582506807a45d0f19f1afbdcdc53
https://pubmed.ncbi.nlm.nih.gov/24837393
https://pubmed.ncbi.nlm.nih.gov/24837393
Autor:
Robert J. Redgwell, Carl Erik Hansen
Publikováno v:
Planta. 210:823-830
Cell wall material (CWM) was prepared from sun-dried cocoa (Theobroma cacao L.) bean cotyledons before and after fermentation. The monosaccharide composition of the CWM was identical for unfermented and fermented beans. Polysaccharides of the CWM wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1949e841cbb48d14a8d15add0c691129
https://doi.org/10.1007/s004250050685
https://doi.org/10.1007/s004250050685
Publikováno v:
Journal of the Science of Food and Agriculture. 80:1193-1198
The activities of endoprotease, aminopeptidase, carboxypeptidase and invertase (cotyledon and pulp) were studied in unfermented beans of 10 genotype samples with different flavour characteristics (high and low cocoa flavour). Analysis of variance sho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::160af3dcc413518b9971b1cbc71d439e
https://doi.org/10.1002/1097-0010(200006)80:8<1193::aid-jsfa619>3.0.co
https://doi.org/10.1002/1097-0010(200006)80:8<1193::aid-jsfa619>3.0.co
Publikováno v:
Journal of the Science of Food and Agriculture. 77:273-281
The activities of endoprotease, aminopeptidase, carboxypeptidase, invertase (cotyledon and pulp), polyphenol oxidase and glycosidases were studied during heap fermentation of ICS-95 cocoa beans. These enzymes are of key importance in flavour precurso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efcc138c1578cc47454ef8ed754a10d1
https://doi.org/10.1002/(sici)1097-0010(199806)77:2<273::aid-jsfa40>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199806)77:2<273::aid-jsfa40>3.0.co
In the present work, simulated cocoa fermentation was investigated at the level of metabolic pathway fluxes (fluxome) of lactic acid bacteria (LAB), which are typically found in the microbial consortium known to convert nutrients from the cocoa pulp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88663341d868c985aca57b8416a7c55b
https://europepmc.org/articles/PMC3754185/
https://europepmc.org/articles/PMC3754185/
Publikováno v:
AMB Express
The potential of Lactobacillus johnsonii NCC 533 to metabolize chlorogenic acids from green coffee extract was investigated. Two enzymes, an esterase and a hydroxycinnamate decarboxylase (HCD), were involved in this biotransformation. The complete hy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0c550e92b37f0aa28258826508d60d1
https://pubmed.ncbi.nlm.nih.gov/23692950
https://pubmed.ncbi.nlm.nih.gov/23692950
Autor:
Vanessa Crespy, Kornél Nagy, Raab Thomas Wolfgang, Nicole Page-Zoerkler, Rachid Bel-Rhlid, Carl-Erik Hansen
Publikováno v:
Journal of agricultural and food chemistry. 57(17)
Rosmarinic acid (RA) was identified as one of the main components of rosemary extracts and has been ascribed to a number of health benefits. Several studies suggested that after ingestion, RA is metabolized by gut microflora into caffeic acid and der
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::697efd53f560ab2db6a00c2d06f71e33
https://pubmed.ncbi.nlm.nih.gov/19658402
https://pubmed.ncbi.nlm.nih.gov/19658402
Autor:
Patricia Rossi, Carl Erik Hansen
Publikováno v:
Phytochemistry. 30:2899-2903
Exogenously added [ 14 C]linoleic acid was readily taken up by axenically cultured Rhytidiadelphus squarrosus moss protonema cells. The radiolabelled acid was rapidly incorporated into phosphatidylcholine (PC), followed by a transfer of radiolabel in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::421d695470ce79cda93935c2cbdf4eff
https://doi.org/10.1016/s0031-9422(00)98221-9
https://doi.org/10.1016/s0031-9422(00)98221-9