Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Shuqi Xing"'
Publikováno v:
Foods, Vol 11, Iss 19, p 3063 (2022)
Lactobacilli have been widely concerned for decades. Bacteria of the genus Lactobacillus have been commonly employed in fermented food to improve the appearance, smell, and taste of food or prolong its shelf-life. They comprise 261 species (by March
Externí odkaz:
https://doaj.org/article/e2dca0ff0f3747bf88c4b34bd74d4bb6
Autor:
Shuqi Xing, Ruonan Zhu, Kai Cheng, Yangyang Cai, Yuedan Hu, Cuiqin Li, Xuefeng Zeng, Qiujin Zhu, Laping He
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
In this study, a sn-1, 3 extracellular lipases from Aspergillus niger GZUF36 (PEXANL1) was expressed in Pichia pastoris, characterized, and the predicted structural model was analyzed. The optimized culture conditions of P. pastoris showed that the h
Externí odkaz:
https://doaj.org/article/9b72ca0f574b45c28998da90fc2018da
Autor:
Shuqi Xing, Xuefeng Zeng, Ruonan Zhu, Yangyang Cai, Laping He, Kai Cheng, Cuiqin Li, Qifeng Zhang
Publikováno v:
Process Biochemistry. 111:118-127
The extracellular Aspergillus niger GZUF36 lipase (EXANL1) has broad applicability such as synthesis of functional lipids. The wild-type strain is unstable, and the culture time is long. Studies on the selectivity of substrates for EXANL1 are not ava
Publikováno v:
Applied Microbiology and Biotechnology. 105:1925-1941
Background: A novel Aspergillus. niger strain GZUF36 with two high sn-1,3 position selectivity of lipases, including an intracellular lipase and an extracellular one was selected from oil-rich soil in our previous work. The sn-1,3 extracellular lipas
Publikováno v:
J Food Sci Technol
Sn-1,3 extracellular Aspergillus niger GZUF36 lipase (EXANL1) has wide application potential in the food industry. However, the A. niger strain has defects such as easy degradation and instability in the expression of sn-1,3 lipase. To obtain a stabl
Publikováno v:
Journal of Food Science and Technology. 56:2899-2908
There are few reports on the feasibility of combined reverse micelle extraction and acetone precipitation to obtain electrophoretic pure enzymes. We aimed to purify a sn-1,3 extracellular lipase from a novel Aspergillus niger GZUF36 through this comb
Publikováno v:
International journal of biological macromolecules. 177
Fermented bean foods are a crucial source of fibrinolytic enzymes. The presented study aimed to purify, characterize, and chemically modify Bacillus velezensis SN-14 fibrinolytic enzyme. The fibrinolytic enzyme was purified using CTAB/isooctane/hexyl
Publikováno v:
J Food Sci Technol
There are few reports on the feasibility of combined reverse micelle extraction and acetone precipitation to obtain electrophoretic pure enzymes. We aimed to purify a sn-1,3 extracellular lipase from a novel Aspergillus niger GZUF36 through this comb