Results 11 to 20 of about 541 (128)

Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis [PDF]

AMB Express, 2018
Vanillin is valuable and popular flavor used in foods and cosmetics. Many bacteria species have the ability to decarboxylate substituted cinnamic acids in order to form vanillin.
Junsei Taira, Rin Toyoshima, Nana Ameku, Akira Iguchi, Yasutomo Tamaki   +4 more
doaj   +5 more sources

Safety evaluation of the food enzyme pectinesterase from the genetically modified Aspergillus luchuensis strain FLZSC [PDF]

EFSA Journal, 2022
The food enzyme pectinesterase (pectin pectylhydrolase, EC 3.1.1.11) is produced with the genetically modified Aspergillus luchuensis strain FLZSC by Advanced Enzyme Technologies Ltd. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (EFSA CEP Panel), 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, Boet Glandorf, Yrjö Roos, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu, Simone Lunardi, Rita Ferreira deSousa, Andrew Chesson   +24 more
doaj   +4 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   +4 more sources

Safety evaluation of the food enzyme endo‐polygalacturonase from the genetically modified Aspergillus luchuensis strain FLYSC [PDF]

EFSA Journal, 2022
The food enzyme endo‐polygalacturonase ((1→4)‐α‐d‐galacturonan glycanohydrolase; EC 2.3.1.15), is produced with the genetically modified Aspergillus luchuensis strain FLYSC by Advanced Enzyme Technologies Ltd.
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, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Jaime Aguilera, Magdalena Andryszkiewicz, Davide Arcella, Natalia Kovalkovicova, Yi Liu, Andrew Chesson   +21 more
doaj   +4 more sources

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   +4 more sources

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus luchuensis strain FL100SC [PDF]

EFSA Journal, 2021
The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase EC 3.1.1.3) is produced with a genetically modified Aspergillus luchuensis strain FL100SC 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, Magdalena Andryszkiewicz, Giovanni Bernasconi, Ana Gomes, Natalia Kovalkovicova, Yi Liu, Joaquim Maia, Sandra Rainieri, Andrew Chesson   +25 more
doaj   +5 more sources

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus luchuensis strain FL105SC [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 FL105SC 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   +4 more sources

Safety evaluation of the food enzyme pectin lyase from the genetically modified Aspergillus luchuensis strain FLOSC [PDF]

EFSA Journal, 2022
The food enzyme pectin lyase ((1→4)‐6‐O‐methyl‐α‐d‐galacturonan lyase; EC 4.2.2.10) is produced with the genetically modified Aspergillus luchuensis (formally Aspergillus niger) strain FLOSC 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, Boet Glandorf, Lieve Herman, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Andrew Chesson   +23 more
doaj   +4 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   +5 more sources

Crystal Structure and Substrate Specificity Modification of Acetyl Xylan Esterase from Aspergillus luchuensis [PDF]

Applied and Environmental Microbiology, 2017
ABSTRACT Acetyl xylan esterase (AXE) catalyzes the hydrolysis of the acetyl bonds present in plant cell wall polysaccharides. Here, we determined the crystal structure of AXE from Aspergillus luchuensis ( Al AXEA), providing the three-dimensional structure of an enzyme in the ...
Kiyohiko Igarashi, Masahiro Samejima, Takuya Koseki   +2 more
exaly   +6 more sources