Zobrazeno 1 - 10
of 97
pro vyhledávání: '"George Szakacs"'
Autor:
Aravind Madhavan, K. B. Arun, Raveendran Sindhu, Jayaram Krishnamoorthy, R. Reshmy, Ranjna Sirohi, Arivalagan Pugazhendi, Mukesh Kumar Awasthi, George Szakacs, Parameswaran Binod
Publikováno v:
Microbial Cell Factories, Vol 20, Iss 1, Pp 1-17 (2021)
Abstract The manufacture of recombinant therapeutics is a fastest-developing section of therapeutic pharmaceuticals and presently plays a significant role in disease management. Yeasts are established eukaryotic host for heterologous protein producti
Externí odkaz:
https://doaj.org/article/c3e2de952c004abb8ed074e100985084
Autor:
Sameira S. Swilaiman, Céline M. O’Gorman, Wenyue Du, Janyce A. Sugui, Joanne Del Buono, Matthias Brock, Kyung J. Kwon-Chung, George Szakacs, Paul S. Dyer
Publikováno v:
Journal of Fungi, Vol 6, Iss 4, p 258 (2020)
A sexual cycle in Aspergillus fumigatus was first described in 2009 with isolates from Dublin, Ireland. However, the extent to which worldwide isolates can undergo sexual reproduction has remained unclear. In this study a global collection of 131 iso
Externí odkaz:
https://doaj.org/article/5bb61ead54e1430b82e345174332b64f
Autor:
Aravind Madhavan, K.B. Arun, Raveendran Sindhu, Bipin G. Nair, Ashok Pandey, Mukesh Kumar Awasthi, George Szakacs, Parameswaran Binod
Publikováno v:
Bioresource technology. 370
The gradually increasing need for fossil fuels demands renewable biofuel substitutes. This has fascinated an increasing investigation to design innovative energy fuels that have comparable Physico-chemical and combustion characteristics with fossil-d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ddc62262c9117084b52b47006b46fd7
https://pubmed.ncbi.nlm.nih.gov/36586428
https://pubmed.ncbi.nlm.nih.gov/36586428
Autor:
Alagarsamy Sumantha, Paul Deepa, Chandran Sandhya, George Szakacs, Carlos Ricardo Soccol, Ashok Pandey
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 49, Iss 5, Pp 843-851 (2006)
Rice bran was used as the substrate for screening nine strains of Rhizopus sp. for neutral protease production by solid-state fermentation. The best producer, Rhizopus microsporus NRRL 3671, was used for optimizing the process parameters for enzyme p
Externí odkaz:
https://doaj.org/article/4985000eebd344a1bc355f1ec1ce8c10
Publikováno v:
Food Technology and Biotechnology, Vol 43, Iss 4, Pp 313-319 (2005)
Five strains of fungi belonging to Aspergillus sp. were evaluated by casein agar plate assay and a wheat bran-based solid-state fermentation for selecting a neutral protease-producing culture. Based on the results, A. oryzae NRRL 2217 was selected fo
Externí odkaz:
https://doaj.org/article/f4def07f3e9d4a3bb8e520260ec25c93
Autor:
Sumitra Ramachandran, Anil K. Patel, Kesavan Madhavan Nampoothiri, Sandhya Chandran, George Szakacs, Carlos Ricardo Soccol, Ashok Pandey
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 47, Iss 2, Pp 309-317 (2004)
Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different oil cakes such as coconut oil cake (COC) sesame oil cake (SOC), groundnut oil cake (GOC), palm kernel cake (PKC) and olive oil cake (OOC)
Externí odkaz:
https://doaj.org/article/4f12a00bb4204140814c31481cb213b1
Autor:
K.B. Arun, Aravind Madhavan, Arivalagan Pugazhendi, Ranjna Sirohi, Jayaram Krishnamoorthy, Raveendran Sindhu, Mukesh Kumar Awasthi, R. Reshmy, Parameswaran Binod, George Szakacs
Publikováno v:
Microbial Cell Factories
Microbial Cell Factories, Vol 20, Iss 1, Pp 1-17 (2021)
Microbial Cell Factories, Vol 20, Iss 1, Pp 1-17 (2021)
The manufacture of recombinant therapeutics is a fastest-developing section of therapeutic pharmaceuticals and presently plays a significant role in disease management. Yeasts are established eukaryotic host for heterologous protein production and of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de84057866e79da1c69f3cebf3960f5a
http://europepmc.org/articles/PMC8246677
http://europepmc.org/articles/PMC8246677
Autor:
R. Reshmy, Ranjna Sirohi, Aravind Madhavan, Raveendran Sindhu, Sunita Varjani, Ayon Tarafdar, Eapen Philip, George Szakacs, Mukesh Kumar Awasthi, Parameswaran Binod, K. B. Arun
Publikováno v:
Bioresource technology. 337
Nanobiocatalysts are one of the most promising biomaterials produced by synergistically integrating advanced biotechnology and nanotechnology. These have a lot of potential to improve enzyme stability, function, efficiencyand engineering performance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::760758eae253020fa9481f5d18e60162
https://pubmed.ncbi.nlm.nih.gov/34320770
https://pubmed.ncbi.nlm.nih.gov/34320770
Autor:
Joanne Del Buono, Matthias Brock, Janyce A. Sugui, Wenyue Du, Paul S. Dyer, Kyung J. Kwon-Chung, Céline M. O’Gorman, Sameira S. Swilaiman, George Szakacs
Publikováno v:
Journal of Fungi, Vol 6, Iss 258, p 258 (2020)
Journal of Fungi
Volume 6
Issue 4
Journal of Fungi
Volume 6
Issue 4
A sexual cycle in Aspergillus fumigatus was first described in 2009 with isolates from Dublin, Ireland. However, the extent to which worldwide isolates can undergo sexual reproduction has remained unclear. In this study a global collection of 131 iso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b547446be6b67e0746d7fa38d6f053dd
https://www.mdpi.com/2309-608X/6/4/258
https://www.mdpi.com/2309-608X/6/4/258
Autor:
Adam Nagy, Nóra Adányi, Viktória Bódai, Rózsa Szűcs, István Szendrő, Bettina Takács, Péter Sátorhelyi, Eszter Tóth-Szeles, George Szakacs, István Lagzi, Diána Weiser, Balázs Erdélyi
Publikováno v:
Food Chemistry. 267:10-14
Mycotoxins, present in a wide range of food and feed commodities, are toxic secondary metabolites produced by a number of different fungi. Certain mycotoxins do not readily degrade at high temperatures, therefore are resistant to food processing, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::647a186b3b23c221c0575005aad76759
https://doi.org/10.1016/j.foodchem.2018.04.089
https://doi.org/10.1016/j.foodchem.2018.04.089