Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Penicillium occitanis"'
Publikováno v:
Genomics. 113(1 Pt 2)
As a preliminary step to characterize genes encoding ATP-Binding-Cassette (ABC) proteins, we cloned a gene encoding an ABC transporter from P. occitanis using a PCR based approach followed by a genomic library screening and by additionally using whol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6d4d52c5a2c675a5511f3391dabb1f4
https://pubmed.ncbi.nlm.nih.gov/33069827
https://pubmed.ncbi.nlm.nih.gov/33069827
Publikováno v:
Applied Biochemistry and Microbiology. 53:230-236
The production of hydrolytic enzymes by the mutant Trichoderma reesei Rut-C30 when cultivated in the presence of various carbon sources: glucose, wheat bran and autoclaved mycelium of Penicillium occitanis CT1 has been studied. Glucose was shown to r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62a256c2dadbc306fbedc54e435fa657
https://doi.org/10.1134/s000368381702003x
https://doi.org/10.1134/s000368381702003x
Publikováno v:
International Journal of Biological Macromolecules. 95:256-262
Pectin lyase (pnl) is the only pectinase able to hydrolyze directly the highly methylated pectin without liberating the toxic methanol and without disturbing ester content responsible for specific aroma of juices. The cDNA of Penicillium occitanis pn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2786d74bb2f97278719d9802829e2e3
https://doi.org/10.1016/j.ijbiomac.2016.11.036
https://doi.org/10.1016/j.ijbiomac.2016.11.036
Akademický článek
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Autor:
Lilia Belghith-Fendri, Semia Ellouz-Chaabouni, Raoudha Ghorbel, Fatma Chaari, Soumaya Zaouri-Ellouzi, Monia Blibech, Yosra Mehdi, Dorra Driss, Fatma Bouaziz, Fatma Kallel
Publikováno v:
Natural Product Research. 30:1353-1359
The aim of this study was first to ascertain the chemical composition and the physicochemical properties of cereal extracted β-glucan from barley flour. Secondly, to assess the antioxidant properties and the antibacterial properties of extracted β-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4230dd2fc16fa73a180677e402be6aec
https://doi.org/10.1080/14786419.2015.1056185
https://doi.org/10.1080/14786419.2015.1056185
Publikováno v:
Journal of Molecular Catalysis B: Enzymatic. 116:153-158
Lichenase from Penicillium occitanis Pol6 was immobilized on glutaraldehyde crosslinked chitosan–clay composite beads and used for lichenan hydrolysis. The immobilization yield and lichenase activity were 94.81 ± 4.7% and 72.17 ± 3.6% of initial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f113d7f85407b0720b7f2ec6d84e520f
https://doi.org/10.1016/j.molcatb.2015.03.018
https://doi.org/10.1016/j.molcatb.2015.03.018
Akademický článek
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Autor:
Semia Ellouz-Chaabouni, Fatma Chaari, Maktouf sameh, Dorra Driss, Soumaya Zaouri Ellouzi, Lilia Belghith-Fendri, Monia Blibech
Publikováno v:
Process Biochemistry. 49:1040-1046
The purification and characterization of an extracellular lichenase from the fungus Penicillium occitanis Pol6 were studied. The strain produced the maximum level of extracellular lichenase (45 ± 5 U ml −1 ) when grown in a medium containing oat f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::145e2fc04dda11a065d011ff461da7d7
https://doi.org/10.1016/j.procbio.2014.02.023
https://doi.org/10.1016/j.procbio.2014.02.023
Autor:
Imen Ghazala, Fatma Chaari, Soumaya Zouari-Ellouzi, Raoudha Ghorbel, Fatma Bouaziz, Fatma Kallel, Dorra Driss, Semia Ellouz Chaabouni
Publikováno v:
Journal of Molecular Catalysis B: Enzymatic. 102:146-153
Penicillium occitanis xylanase 3 expressed in Pichia pastoris , termed PoXyn3, was immobilized on chitosan with glutaraldehyde by covalent coupling reaction. The immobilization yield and the xylanase activity recovery were 98.8 ± 2.5% and 94.45 ± 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::651283372e717ee19ba3b28606d24229
https://doi.org/10.1016/j.molcatb.2014.02.004
https://doi.org/10.1016/j.molcatb.2014.02.004
Autor:
Sameh Maktouf, Mohamed Neifar, Salma Jallouli Drira, Manel Fendri, Semia Baklouti, Semia Ellouz Châabouni
Publikováno v:
Food and Bioproducts Processing. 92:14-19
Lemon juice was treated with Penicillium occitanis pectinase at various enzyme concentrations (0–1200 U/L), temperatures (25–50 °C) and times (0–90 min). The effect of these enzymatic treatments on the viscosity of the juice was evaluated. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecfaff52bf3d889c98858af79f7d4985
https://doi.org/10.1016/j.fbp.2013.07.003
https://doi.org/10.1016/j.fbp.2013.07.003