Development of an improved Pseudoalteromonas haloplanktis TAC125 strain for recombinant protein secretion at low temperature [PDF]
, 2008 Background: In a previous paper, we reported the accomplishment of a cold gene-expression system for the recombinant secretion of heterologous proteins in Pseudoalteromonas haloplanktis TAC125.
CIRULLI C. +3 more
core +1 more source
BMC Biotechnology, 2021 Background Amylases produced by fungi during solid-state fermentation are the most widely used commercial enzymes to meet the ever-increasing demands of the global enzyme market.
M. Balakrishnan +4 more
doaj +1 more source
Impact of Physical Stress on Salivary Buffering Capacity [PDF]
, 2016 Background: Saliva has many properties and the buffering capacity is important for the neutralization of oral fluids. It is unclear whether stressful conditions directly affect salivary buffering capacity, and we investigated the impact of physical ...
Nagata, E. (Emi) +2 more
core +3 more sources
MethodsX, 2018 A high-performance thin-layer chromatography (HPTLC) method was developed for quantification of α-amylase inhibitory activity and stigmasterol content in ant plant extracts.
Snezana Agatonovic-Kustrin +1 more
doaj +1 more source
Molecular Weight Dependent Glucose Lowering Effect of Low Molecular Weight Chitosan Oligosaccharide (GO2KA1) on Postprandial Blood Glucose Level in SD Rats Model [PDF]
, 2013 This research investigated the effect of enzymatically digested low molecular weight (MW) chitosan oligosaccharide on type 2 diabetes prevention. Three different chitosan oligosaccharide samples with varying MW were evaluated in vitro for inhibition of ...
Apostolidis, Emmanouil +7 more
core +3 more sources
Cloning and expression of an extracellular α-amylase gene fromStreptomyces hygroscopicusinStreptomyces lividans66 [PDF]
FEMS Microbiology Letters, 1986 An extracellular α-amylase gene was cloned from Streptomyces hygroscopicus into Streptomyces lividans 66 using the multicopy vector pIJ702. Subcloning of DNA from the original clone allowed the gene to be localized to a 2.8 kb segment of DNA. Use of a promoter probe vector gave a possible location of the gene promoter and also the direction of ...
Christine McKillop +2 more
openaire +1 more source
Bread Spoilage Fungi as Creators of α Amylase Using Two Types of Wheat Flour
BioResources, 2023 Fungal spoilage of bread can be a great problem; however, it can be explored as a producer of enzymes. The fungi were isolated from breads, and their activity for α-amylase production was planned.
Aisha M. H. Al-Rajhi +4 more
doaj +2 more sources
The influence of in vitro gastrointestinal digestion on the chemical composition and antioxidant and enzyme inhibitory capacities of carob liqueurs obtained with different elaboration techniques [PDF]
, 2019 Carob liqueur is a traditional Mediterranean alcoholic beverage obtained via a wide range of production techniques contributing to the different organoleptic attributes of the final product.
Coelho, Natacha +5 more
core +1 more source
Strategy for the identification of micro-organisms producing food and feed products : bacteria producing food enzymes as study case [PDF]
, 2020 Recent European regulations require safety assessments of food enzymes (FE) before their commercialization. FE are mainly produced by micro-organisms, whose viable strains nor associated DNA can be present in the final products.
De Keersmaecker, Sigrid C. J. +8 more
core +2 more sources
Cloning and expression of the thermostable α-amylase gene fromClostridium thermosulfurogenes(DSM 3896) inEscherichia coli [PDF]
FEMS Microbiology Letters, 1989 The gene coding for a thermostable α-amylase from Clostridium thermosulfurogenes (DSM 3896) was cloned in Escherichia coli using pUC18 as a vector. The recombinant plasmid pCT2 of an amylolytic positive transformant of E. coli contained a 2.9 kbp fragment of chromosomal DNA of C. thermosulforogenes carrying the α-amylase gene. In E.
K. Haeckel, H. Bahl
openaire +1 more source