Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mike Vestergaard"'
Autor:
Stine Sofie Frank Lende, Nanna Møller Barnkob, Randi Westh Hansen, Harsh Bansia, Mike Vestergaard, Frederik Holm Rothemejer, Anne Worsaae, Deijona Brown, Maria Lange Pedersen, Anna Halling Folkmar Rahimic, Anna Karina Juhl, Torben Gjetting, Lars Østergaard, Amédée Des Georges, Laurent-Michel Vuillard, Mariane Høgsbjerg Schleimann, Klaus Koefoed, Martin Tolstrup
Publikováno v:
PLoS ONE, Vol 18, Iss 9, p e0291131 (2023)
Despite development of effective SARS-CoV-2 vaccines, a sub-group of vaccine non-responders depends on therapeutic antibodies or small-molecule drugs in cases of severe disease. However, perpetual viral evolution has required continuous efficacy moni
Externí odkaz:
https://doaj.org/article/b7a3f6670264473b8d148355f22c7104
Autor:
Jun Chen, Mike Vestergaard, Thomas Glasdam Jensen, Jing Shen, Martin Dufva, Christian Solem, Peter Ruhdal Jensen
Publikováno v:
mBio, Vol 8, Iss 3 (2017)
ABSTRACT Efficient screening technologies aim to reduce both the time and the cost required for identifying rare mutants possessing a phenotype of interest in a mutagenized population. In this study, we combined a mild mutagenesis strategy with high-
Externí odkaz:
https://doaj.org/article/996d3d365f484a399dff3b3be9b892a7
Autor:
Radhakrishna Shetty, Claus Heiner Bang-Berthelsen, Klaudia Weronika Ciurkot, Mike Vestergaard, Per Mårten Hägglund, H S Prakash, Timothy John Hobley
Publikováno v:
Shetty, R, Bang-Berthelsen, C H, Ciurkot, K W, Vestergaard, M, Hägglund, P M, Prakash, H S & Hobley, T J 2021, ' Characterisation of gluten-degrading prolyl endoprotease from Thermococcus kodakarensis ', FEMS Microbiology Letters, vol. 368, no. 21-24, fnac006 . https://doi.org/10.1093/femsle/fnac006
There is increasing interest in gluten degrading enzymes for use during food and drink processing. The industrially available enzymes usually work best at low to ambient temperatures. However, food manufacturing is often conducted at higher temperatu
Publikováno v:
Chen, J, Vestergaard, M, Shen, J, Solem, C, Dufva, M & Jensen, P R 2018, ' Droplet-based microfluidics as a future tool for strain improvement in lactic acid bacteria ', FEMS Microbiology Letters, vol. 23, no. 1, fny258 . https://doi.org/10.1093/femsle/fny258
Strain development is frequently used to improve the performance and functionality of industrially important microbes. As traditional mutagenesis screen is especially utilized by the food industry to improve strains used in food fermentation, high-th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37c03567b2f8829c616537ef314e8e92
https://orbit.dtu.dk/en/publications/c8f551d1-7f51-4659-a217-6746ec7455a8
https://orbit.dtu.dk/en/publications/c8f551d1-7f51-4659-a217-6746ec7455a8
Autor:
Radhakrishna Shetty, Mike Vestergaard, Timothy John Hobley, Per Hägglund, Verena Knorr, Harischandra Sripathy Prakash, Peter Koehler, Flemming Jessen
Publikováno v:
Shetty, R, Vestergaard, M, Jessen, F, Hägglund, P, Knorr, V, Koehler, P, Prakash, H S & Hobley, T J 2017, ' Discovery, cloning and characterisation of proline specific prolyl endopeptidase, a gluten degrading thermo-stable enzyme from Sphaerobacter thermophiles ', Enzyme and Microbial Technology, vol. 107, pp. 57-63 . https://doi.org/10.1016/j.enzmictec.2017.08.002
Gluten free products have emerged during the last decades, as a result of a growing public concern and technological advancements allowing gluten reduction in food products. One approach is to use gluten degrading enzymes, typically at low or ambient
Publikováno v:
Vestergaard, M, Chan, S H J & Jensen, P R 2016, ' Can microbes compete with cows for sustainable protein production-A feasibility study on high quality protein ', Scientific Reports, vol. 6, 36421 . https://doi.org/10.1038/srep36421
Scientific Reports
Scientific Reports
An increasing population and their increased demand for high-protein diets will require dramatic changes in the food industry, as limited resources and environmental issues will make animal derived foods and proteins, gradually more unsustainable to