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pro vyhledávání: '"O.V. Gudzenko"'
Akademický článek
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Publikováno v:
Mikrobiolohichnyi Zhurnal. 83:11-18
In recent years, cold-adapted enzymes are increasingly used in industrial processes such as the food, textile and beverage industries. Moreover, cold-active enzymes are usually thermolabile and can be inactivated with little heat. This is especially
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53e44075c2a7727b14d68d8a88fab439
https://doi.org/10.15407/microbiolj83.05.011
https://doi.org/10.15407/microbiolj83.05.011
Autor:
L. D. Varbanets, O. A. Chebanenko, E. E. Martsinko, N.V. Borzova, O.V. Gudzenko, I. I. Seifullina
Publikováno v:
Ukrainian Biochemical Journal, Vol 93, Iss 5, Pp 52-62 (2021)
One of the ways to create new biologically active substances based on enzymes is to obtain highly efficient protein-complex structures. Studies in recent years have shown that the coordination compounds of “essential” germanium with biologically
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd276041e427042df9605921a6e6288e
http://ukrbiochemjournal.org/wp-content/uploads/2021/10/Gudzenko_5_21.pdf
http://ukrbiochemjournal.org/wp-content/uploads/2021/10/Gudzenko_5_21.pdf
Autor:
I. I. Seifullina, L. D. Varbanets, N.V. Borzova, O.E. Martsinko, O. A. Chebanenko, O.V. Gudzenko
Publikováno v:
Mikrobiolohichnyi Zhurnal. 83:35-45
α-L-Rhamnosidase [EC 3.2.1.40], enzyme of the hydrolase family has a wide range of applications: in the food industry, for example, in winemaking to improve the quality and aroma of wines, in the production of citrus juices and drinks to remove bitt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::134e596a64a8e55ea8381aab3bf6d867
https://doi.org/10.15407/microbiolj83.03.035
https://doi.org/10.15407/microbiolj83.03.035
Publikováno v:
Mikrobiolohichnyi Zhurnal. 83:24-34
The directed search for extremophilic producers in order to obtain hydrolytic enzymes with increased thermal stability has an unconditional practical potential for use in the food and feed industry to improve the quality of the final product. The aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b592fff4346c8ea9310cbb991da7e2e7
https://doi.org/10.15407/microbiolj83.03.024
https://doi.org/10.15407/microbiolj83.03.024
Publikováno v:
Mikrobiolohichnyi Zhurnal. 83:3-13
The phylogenetic structure of bacteria is not always consistent with the traditional classification scheme based on the phenotypic properties of bacteria. That is one of the problems of modern bacterial taxonomy. In addition, traditional methods to i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4be98aa1d149cde64f23043c023e5621
https://doi.org/10.15407/microbiolj83.03.003
https://doi.org/10.15407/microbiolj83.03.003
Publikováno v:
Mikrobiolohichnyi Zhurnal. 83:3-11
The Antarctic region has significant potential to study the biodiversity of microorganisms and to search for bacterial producers of glycolytic and proteolytic enzymes with new properties. The aim was to study the extracellular glycosidase and proteol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31e74be928cd6342211f4c7d21845aeb
https://doi.org/10.15407/microbiolj83.02.003
https://doi.org/10.15407/microbiolj83.02.003
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Publikováno v:
Mikrobiolohichnyi Zhurnal. 82:3-10
In recent years researchers have attracted their attention to such glycosidases as α-L-rhamnosidase (α-L-rhamnoside-rhamnohydrolase – EC 3.2.1.40). The substrates of their action are widespread in the plant world glycosides such as naringin, quer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d16479ee846cc9ec9de3c5ce7cde5ae
https://doi.org/10.15407/microbiolj82.05.003
https://doi.org/10.15407/microbiolj82.05.003
Publikováno v:
Mikrobiolohichnyi Zhurnal. 82:55-64
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8080e19a790df904bd005fdd1b39c7b4
https://doi.org/10.15407/microbiolj82.03.055
https://doi.org/10.15407/microbiolj82.03.055