Optimization of β-Fructofuranosidase Production from Agrowaste by Aspergillus carbonarius and Its Application in the Production of Inverted Sugar.

Autor: Batista RD; Graduate Program in Food Science and Technology, Federal University of Tocantins, 109 Norte Av. NS-15, ALCNO-14, Plano Diretor Norte, CEP: 77001-090, Palmas, Tocantins, Brazil., Melo FG; Graduate Program in Food Science and Technology, Federal University of Tocantins, 109 Norte Av. NS-15, ALCNO-14, Plano Diretor Norte, CEP: 77001-090, Palmas, Tocantins, Brazil., do Amaral Santos CCA; Graduate Program in Food Science and Technology, Federal University of Tocantins, 109 Norte Av. NS-15, ALCNO-14, Plano Diretor Norte, CEP: 77001-090, Palmas, Tocantins, Brazil., de Paula-Elias FC; Graduate Program in Food Science and Technology, Federal University of Tocantins, 109 Norte Av. NS-15, ALCNO-14, Plano Diretor Norte, CEP: 77001-090, Palmas, Tocantins, Brazil., Perna RF; Federal University of Alfenas (UNIFAL-MG), Institute of Science and Technology, José Aurélio Vilela Road 11999, Km 533, Zip Code 37715-400, Poços de Caldas, MG, Brazil., Xavier MCA; Federal University of Tocantins (UFT), Department of Bioprocess Engineering and Biotechnology, Badejos Street 69-72, Jardim Cervilha, Zip Code 77404-970, Gurupi, TO, Brazil., Villalba Morales SA; Federal University of Alfenas (UNIFAL-MG), Institute of Science and Technology, José Aurélio Vilela Road 11999, Km 533, Zip Code 37715-400, Poços de Caldas, MG, Brazil., de Almeida AF; Graduate Program in Food Science and Technology, Federal University of Tocantins, 109 Norte Av. NS-15, ALCNO-14, Plano Diretor Norte, CEP: 77001-090, Palmas, Tocantins, Brazil.

Publikováno v: Food technology and biotechnology [Food Technol Biotechnol] 2021 Sep; Vol. 59 (3), pp. 306-313.

Comprehensive Insights into Microbial Lipases: Unveiling Structural Dynamics, Catalytic Mechanism, and Versatile Applications.

Autor: Shah H; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, People's Republic of China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University (BTBU), Haidian District, No. 11 Fucheng Street, Beijing, 100048, People's Republic of China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048, People's Republic of China., Zhang C; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, People's Republic of China.; China Bio-Specialty Food Enzyme Technology Research Development and Promotion Center, Beijing, 100048, People's Republic of China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University (BTBU), Haidian District, No. 11 Fucheng Street, Beijing, 100048, People's Republic of China., Khan S; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, China., Patil PJ; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, People's Republic of China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University (BTBU), Haidian District, No. 11 Fucheng Street, Beijing, 100048, People's Republic of China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048, People's Republic of China., Li W; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, People's Republic of China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University (BTBU), Haidian District, No. 11 Fucheng Street, Beijing, 100048, People's Republic of China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048, People's Republic of China., Xu Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, People's Republic of China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University (BTBU), Haidian District, No. 11 Fucheng Street, Beijing, 100048, People's Republic of China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048, People's Republic of China., Ali A; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, People's Republic of China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University (BTBU), Haidian District, No. 11 Fucheng Street, Beijing, 100048, People's Republic of China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048, People's Republic of China., Liang E; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, People's Republic of China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University (BTBU), Haidian District, No. 11 Fucheng Street, Beijing, 100048, People's Republic of China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048, People's Republic of China., Li X; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, People's Republic of China. lixt@btbu.edu.cn.; China Bio-Specialty Food Enzyme Technology Research Development and Promotion Center, Beijing, 100048, People's Republic of China. lixt@btbu.edu.cn.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University (BTBU), Haidian District, No. 11 Fucheng Street, Beijing, 100048, People's Republic of China. lixt@btbu.edu.cn.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048, People's Republic of China. lixt@btbu.edu.cn.

Publikováno v: Current microbiology [Curr Microbiol] 2024 Oct 07; Vol. 81 (11), pp. 394. Date of Electronic Publication: 2024 Oct 07.

Production, properties, and applications of fructosyltransferase: a current appraisal.

Autor: Choukade, Ritumbhara¹ (AUTHOR), Kango, Naveen¹ (AUTHOR)

Publikováno v: Critical Reviews in Biotechnology. Dec 2021, Vol. 41 Issue 8, p1178-1193. 16p.

Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations.

Autor: Korma, Sameh A., Li, Li, Ghamry, Mohamed, Zhou, Qiyang, An, Peipei, Abdrabo, Khaled A. E., Manzoor, Muhammad Faisal, Rehman, Abdur, Niazi, Sobia, Cacciotti, Ilaria

Publikováno v: Brazilian Journal of Microbiology; Sep2022, Vol. 53 Issue 3, p1549-1564, 16p

Integrated Biorefinery Strategy for Valorization of Pineapple Processing Waste into High-Value Products.

Autor: Banerjee, Shivali, Vijayaraghavan, R., Patti, Antonio F., Arora, Amit

Publikováno v: Waste & Biomass Valorization; Jan2022, Vol. 13 Issue 1, p631-643, 13p