Characterization of Mannanase CtMan26 from Chaetomium thermophilum and Its Application in Mannooligosaccharide Preparation

Autor: ZHANG Yiran, GU Xinxi, TAN Suhui, TAN Jianxin, TIAN Hongtao, LU Haiqiang

Publikováno v: Shipin Kexue, Vol 45, Iss 21, Pp 157-165 (2024)

The aim of this study was to achieve efficient expression of mannanase CtMan26 from Chaetomium thermophilum in Pichia pastoris and to investigate the enzymatic properties of CtMan26 and its potential in the preparation of mannooligosaccharides (MOS).

Externí odkaz: https://doaj.org/article/814d1a334ff14339981a7fc01abec609

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Publisher Correction: Establishment of a visual assessment platform for total antioxidant capacity of Ganoderma sichuanense based on Arg-CeO2 hydrogel nanozyme utilizing a self-programmed smartphone app and a self-designed 3D-printed device.

Autor: Tan S; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China., Tan M; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China., Zhang T; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China., Gao L; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China., Li Y; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China. liyi062@yzu.edu.cn., Xu X; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China. xuechaoxu@yzu.edu.cn., Yang ZQ; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.

Publikováno v: Mikrochimica acta [Mikrochim Acta] 2024 Dec 21; Vol. 192 (1), pp. 18. Date of Electronic Publication: 2024 Dec 21.

Colorimetric detection of Staphylococcus aureus with enhanced sensitivity based on phage covalently immobilized Co 3 O 4 nanozyme through synergistic inhibition effect.

Autor: Yang J; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China., Lin F; Key Laboratory of Healthy Freshwater Aquaculture, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fish Health and Nutrition of Zhejiang Province, Huzhou Key Laboratory of Aquatic Product Quality Improvement and Processing Technology, Zhejiang Institute of Freshwater Fisheries, Huzhou, 313001, Zhejiang, China., Ma T; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China., Gao L; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China., Wang B; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China., Tan S; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China., Xu X; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China. xuechaoxu@yzu.edu.cn.; Key Laboratory of Healthy Freshwater Aquaculture, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fish Health and Nutrition of Zhejiang Province, Huzhou Key Laboratory of Aquatic Product Quality Improvement and Processing Technology, Zhejiang Institute of Freshwater Fisheries, Huzhou, 313001, Zhejiang, China. xuechaoxu@yzu.edu.cn., Yang ZQ; School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.

Publikováno v: Mikrochimica acta [Mikrochim Acta] 2024 Aug 28; Vol. 191 (9), pp. 566. Date of Electronic Publication: 2024 Aug 28.