Results 11 to 20 of about 1,047 (160)

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus luchuensis strain FL108SC [PDF]

EFSA Journal, 2023
The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the genetically modified Aspergillus luchuensis strain FL108SC by Advanced Enzyme Technologies Ltd.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Ana Gomes, Natalia Kovalkovicova, Yi Liu, Andrew Chesson   +23 more
doaj   +5 more sources

The potential biological activities of Aspergillus luchuensis-aided green synthesis of silver nanoparticles [PDF]

Frontiers in Microbiology
Biosynthetic metals have attracted global attention because of their safety, affordability, and environmental friendliness. As a consequence, the cell-free filtrate (CFF) of Dill leaf-derived endophytic fungus Aspergillus luchuensis was employed for the ...
Rasha Y. Abd Elghaffar, Amany M. Emam, Ehab S. Taher, Mohamed M. Baz, Hamada Nayel, Ahmed Abdeen, Mohammad El-Nablaway, Mohammad El-Nablaway, Khairiah M. Alwutayd, Ostan Mihaela, Banatean-Dunea Ioan, Abeer A. Khattab, Rasha H. Al‑Serwi, Amira E. Sehim   +13 more
doaj   +6 more sources

Safety evaluation of the food enzyme xylanase from the genetically modified Aspergillus luchuensis Inui strain RF7398 [PDF]

EFSA Journal, 2020
The food enzyme xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with the genetically modified Aspergillus luchuensis Inui strain RF7398 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk vanLoveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Natália Kovalkovičová, Yi Liu, Kim René Rygaard Nielsen, Karl‐Heinz Engel, Andrew Chesson   +25 more
doaj   +6 more sources

The carbohydrate metabolism and expression of carbohydrate-active enzyme genes in Aspergillus luchuensis fermentation of tea leaves [PDF]

Frontiers in Microbiology
IntroductionCarbohydrates, which make up 20 to 25% of tea beverages, are responsible for their flavor and bioactivity. Carbohydrates of pu-erh tea change during microbial fermentation and require further research.
Ruoyu Li, Ruoyu Li, Teng Wang, Teng Wang, Nianguo Bo, Qi Wang, Qiuyue Chen, Zhengwei Liang, Zhengwei Liang, Zhengwei Liang, Yanhui Guan, Yanhui Guan, Yanhui Guan, Bin Jiang, Yan Ma, Ming Zhao, Ming Zhao, Ming Zhao, Ming Zhao, Ming Zhao   +19 more
doaj   +6 more sources

Activity of essential oils from Syzygium aromaticum and Rosmarinus officinalis against growth and ochratoxin A production by Aspergillus tubingensis and Aspergillus luchuensis from Moroccan grapes [PDF]

Phytopathologia Mediterranea, 2022
Essential oils have been used since ancient times in traditional medicine and agri-food science to preserve food, and to combat human diseases. Essential oils (EOs) from clove and rosemary, obtained by hydro-distillation, were analyzed by GC/MS and ...
Adil LAAZIZ, Yousra EL HAMMOUDI, Souad QJIDAA, Abdelouahed HAJJAJI, Hassan HAJJAJ, Geert HAESAERT, Amina BOUSETA   +6 more
doaj   +4 more sources

Aspergillus luchuensis, an Endophyte Fungus from the Metal Hyperaccumulator Plant Prosopis laevigata, Promotes Its Growth and Increases Metal Translocation [PDF]

Plants, 2023
Heavy metal pollution is a worldwide environmental and human health problem. Prosopis laevigata is a hyperaccumulator legume that bioaccumulates Pb, Cu and Zn.
Efraín Tovar-Sánchez, Cynthia Margarita Concepción-Acosta, Ayixon Sánchez-Reyes, Ricardo Sánchez-Cruz, Jorge Luis Folch-Mallol, Patricia Mussali-Galante   +5 more
doaj   +4 more sources

Chromosome-level genome sequence data and analysis of the white koji fungus, Aspergillus luchuensis mut. kawachii IFO 4308 [PDF]

Data in Brief, 2022
Aspergillus luchuensis mut. kawachii is used primarily in the production of shochu, a traditional Japanese distilled alcoholic beverage. Here, we report the chromosome-level genome sequence of A. luchuensis mut.
Kazuki Mori, Chihiro Kadooka, Ken Oda, Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Kosuke Tashiro, Masatoshi Goto, Hisanori Tamaki, Taiki Futagami   +9 more
doaj   +3 more sources

Safety evaluation of the food enzyme aspergillopepsin I from the non‐genetically modified Aspergillus luchuensis strain APTC 3C‐290 [PDF]

EFSA Journal
The food enzyme aspergillopepsin I (EC 3.4.23.18) is produced with the non‐genetically modified Aspergillus luchuensis strain APTC 3C‐290 by Shin Nihon Chemical Co., Ltd. The food enzyme is free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Simone Lunardi, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu   +17 more
doaj   +3 more sources

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Aspergillus luchuensis strain DP‐Azd103 [PDF]

EFSA Journal
The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with the non‐genetically modified Aspergillus luchuensis strain DP‐Azd103 by Genencor International B.V.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Ana Criado, Jaime Aguilera, Magdalena Andryszkiewicz, Giulio diPiazza, Rita Ferreira deSousa, Yi Liu   +18 more
doaj   +3 more sources

Genome sequence of Aspergillus luchuensis NBRC 4314. [PDF]

DNA Res, 2016
Awamori is a traditional distilled beverage made from steamed Thai-Indica rice in Okinawa, Japan. For brewing the liquor, two microbes, local kuro (black) koji mold Aspergillus luchuensis and awamori yeast Saccharomyces cerevisiae are involved. In contrast, that yeasts are used for ethanol fermentation throughout the world, a characteristic of Japanese
Yamada O, Machida M, Hosoyama A, Goto M, Takahashi T, Futagami T, Yamagata Y, Takeuchi M, Kobayashi T, Koike H, Abe K, Asai K, Arita M, Fujita N, Fukuda K, Higa KI, Horikawa H, Ishikawa T, Jinno K, Kato Y, Kirimura K, Mizutani O, Nakasone K, Sano M, Shiraishi Y, Tsukahara M, Gomi K.   +26 more
europepmc   +5 more sources