Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Xuetuan Wei"'
Autor:
Dian Zou, Xuedeng Jiang, Cong Jiang, Anying Ji, Ziyue Zhao, Weijie Chen, Yuxuan Wang, Wenyuan Han, Xuetuan Wei
Publikováno v:
Results in Engineering, Vol 24, Iss , Pp 102888- (2024)
Transglutaminase (TGase) can catalyze the crosslinking within or between protein molecules, improving the structural and functional properties of proteins. It has been widely used in artificial meat, yogurt products, flour products and other foods. I
Externí odkaz:
https://doaj.org/article/ba2562e6731d43ddafc3db2424cbdeb3
Genetic identification and expression optimization of a novel protease HapR from Bacillus velezensis
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)
Due to the broad application and substantial market demand for proteases, it was vital to explore the novel and efficient protease resources. The aim of this study was to identify the novel protease for tobacco protein degradation and optimize the ex
Externí odkaz:
https://doaj.org/article/cf50d547b76d46f78e236a596eb11582
Autor:
Xianwen Ma, Dian Zou, Anying Ji, Cong Jiang, Ziyue Zhao, Xiaoqi Ding, Zongchen Han, Pengfei Bao, Kang Chen, Aimin Ma, Xuetuan Wei
Publikováno v:
Foods, Vol 13, Iss 11, p 1777 (2024)
In this study, a novel strain for degrading chitin was identified as Bacillus paralicheniformis HL37, and the key chitinase CH1 was firstly mined through recombinant expression in Bacillus amyloliquefaciens HZ12. Subsequently, the sequence compositio
Externí odkaz:
https://doaj.org/article/dd670a2cecef4e378a26db1bdbe9261e
Autor:
Rong Song, Cong Jiang, Jing Zhu, Jia Liu, Li Zhang, Jingnan Zuo, Wei Zheng, Shilin Liu, Qingrong Huang, Xuetuan Wei, Yijie Chen
Publikováno v:
Foods, Vol 12, Iss 21, p 3896 (2023)
To produce food-grade ice nucleators, a 3.77 kb ice nucleation gene (iceE) isolated from Pantoea agglomerans (Erwinia herbicola) was introduced into the Gram-positive microorganism Bacillus amyloliquefaciens for the first time. The differential scann
Externí odkaz:
https://doaj.org/article/4ea5f07f834848cda3ff3ee4ac0a283a
Publikováno v:
Foods, Vol 12, Iss 16, p 3084 (2023)
L-tyrosine is a key precursor for synthesis of various functional substances, but the microbial production of L-tyrosine faces huge challenges. The development of new microbial chassis cell and gene resource is especially important for the biosynthes
Externí odkaz:
https://doaj.org/article/61e185ca79094f1da3ae8a0cb6645fe7
Autor:
Cong Jiang, Changwen Ye, Yongfeng Liu, Kuo Huang, Xuedeng Jiang, Dian Zou, Lu Li, Wenyuan Han, Xuetuan Wei
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 10 (2022)
Alkaline protease has been widely applied in food, medicine, environmental protection and other industrial fields. However, the current activity and yield of alkaline protease cannot meet the demand. Therefore, it is important to identify new alkalin
Externí odkaz:
https://doaj.org/article/367aa4d755834710a3eb3b6c6faf95f6
Publikováno v:
Biotechnology for Biofuels, Vol 12, Iss 1, Pp 1-12 (2019)
Abstract Background S-Adenosylmethionine (SAM) is a critical cofactor involved in many biochemical reactions. However, the low fermentation titer of SAM in methionine-free medium hampers commercial-scale production. The SAM synthesis pathway is speci
Externí odkaz:
https://doaj.org/article/649301e217d042b38814b5ea4c116794
Autor:
Dongbo Cai, Hao Wang, Penghui He, Chengjun Zhu, Qin Wang, Xuetuan Wei, Christopher T. Nomura, Shouwen Chen
Publikováno v:
Microbial Cell Factories, Vol 16, Iss 1, Pp 1-10 (2017)
Abstract Background Signal peptide peptidases play an important role in the removal of remnant signal peptides in the cell membrane, a critical step for extracellular protein production. Although these proteins are likely a central component for extr
Externí odkaz:
https://doaj.org/article/656123c6096a4ef2b4319932e7b4b7c4
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Biogenic amines (BAs) in sausages represent a health risk for consumers, and thus investigating the BAs accumulation mechanism is important to control the BAs. In this study, the BAs profiles of 16 typical Chinese sausage samples were evaluated, and
Externí odkaz:
https://doaj.org/article/a606d53aba594d5c8cd89edb16c31a01
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Control of biogenic amines (BAs) is critical to guarantee the safety of fermented meat products. The aim of this study is to evaluate the BAs formation and degradation abilities of lactic acid bacteria from Chinese bacon to obtain the beneficial cand
Externí odkaz:
https://doaj.org/article/5a8e126a947e4adab44f1baeaa2b2051