Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Gyeong Tae Eom"'
Publikováno v:
Biotechnology Reports, Vol 28, Iss , Pp e00558- (2020)
Maltobionic acid (MBA) has recently emerged as an important material in various industries. Here, we showed that quinoprotein glucose dehydrogenase (GDH) from Pseudomonas taetrolens could convert maltose into MBA by heterologously expressing this enz
Externí odkaz:
https://doaj.org/article/d2ad9a3097494f40a411f36d512ea114
Autor:
Jeong-Hun Kim, Yu-Ri Oh, Juyoung Hwang, Young-Ah Jang, Seung Soo Lee, Soon Ho Hong, Gyeong Tae Eom
Publikováno v:
Cleaner Engineering and Technology, Vol 1, Iss , Pp 100027- (2020)
In this study, we tested whether biodiesel could be used as a feedstock for the microbial synthesis of sophorolipid, a high value-added chemical. Sophorolipid was successfully produced from Starmerrella bombicola using biodiesel as a hydrophobic subs
Externí odkaz:
https://doaj.org/article/1f80ce4cf51d4a54ba004d1f45e479c3
Autor:
Jiyeon Park, Gyeong Tae Eom, Joon Young Oh, Ji Hyun Park, Sun Chang Kim, Jae Kwang Song, Jung Hoon Ahn
Publikováno v:
Microorganisms, Vol 8, Iss 2, p 239 (2020)
Bacterial phospholipase A1 (PLA1) is used in various industrial fields because it can catalyze the hydrolysis, esterification, and transesterification of phospholipids to their functional derivatives. It also has a role in the degumming process of cr
Externí odkaz:
https://doaj.org/article/0ffdaaa0e1f040d9b72832f8de165e18
Autor:
Chaeyeon Cho, Gyeong Tae Eom
Publikováno v:
Bioprocess and Biosystems Engineering. 46:507-513
To produce maltobionic acid (MBA) from maltose in Escherichia coli, we recombinantly expressed a glucose dehydrogenase gene (gdh1) from Enterobacter cloacae and a pyrroloquinoline quinone (PQQ) synthesis gene cluster (pqqFABCDEMIH) from Pseudomonas t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88cc0ab4ff3ba62e4ee6e1176377d168
https://doi.org/10.1007/s00449-022-02835-4
https://doi.org/10.1007/s00449-022-02835-4
Autor:
Chaeyeon, Cho, Gyeong Tae, Eom
Publikováno v:
Applied Biochemistry and Biotechnology. 195:2965-2973
To reduce food waste (FW) disposal costs, many Koreans now convert FW into residual food dried substances (RFDS) using a house-service food drying machine and then dispose of the RFDS. To recycle RFDS, we tested whether RFDS could be used as a cultur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6d4accd39e2467b5ef822a8bdbf42e9
https://doi.org/10.1007/s12010-022-04247-2
https://doi.org/10.1007/s12010-022-04247-2
Publikováno v:
Bioprocess and Biosystems Engineering. 45:1057-1064
Pseudomonas taetrolens has previously been shown to convert cellobiose to cellobionic acid (CBA), which can potentially be used in cosmetics, food, and pharmaceutical industries. The cellobiose-oxidizing activity of the P. taetrolens strain, which ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82e08b45323be40ca436290dd5b5e3c2
https://doi.org/10.1007/s00449-022-02725-9
https://doi.org/10.1007/s00449-022-02725-9
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:1962-1970
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee0681759fcede917f97a1f6a501f209
https://doi.org/10.1021/acs.jafc.1c08010
https://doi.org/10.1021/acs.jafc.1c08010
Autor:
Yu-Ri Oh, Gyeong Tae Eom
Publikováno v:
Bioprocess and Biosystems Engineering. 45:599-604
Lactobionic acid (LBA) has recently emerged as an important substance in various industries, such as cosmetics, foods, and pharmaceuticals. In this study, we developed a simple, efficient, and high-throughput method for screening LBA-producing microo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::223681446c813cff0eba3f383a90b26b
https://doi.org/10.1007/s00449-021-02682-9
https://doi.org/10.1007/s00449-021-02682-9
Publikováno v:
ACS Sustainable Chemistry & Engineering. 10:810-815
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d71ae50c8344f27cce12d18ca358818
https://doi.org/10.1021/acssuschemeng.1c06208
https://doi.org/10.1021/acssuschemeng.1c06208
Publikováno v:
ACS Food Science & Technology. 2:66-74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c67a8b3f8901b1faeb75cd5cbbe6ca2a
https://doi.org/10.1021/acsfoodscitech.1c00322
https://doi.org/10.1021/acsfoodscitech.1c00322