Results 31 to 40 of about 541 (128)

Identification of pathogenic fungi causing ocular infections using full rRNA operon sequencing with Oxford Nanopore Technologies [PDF]

PeerJ
Although fungal eye infections are a major cause of visual impairment worldwide, standard clinical laboratory methods remain slow, insensitive, and limited in their taxonomic resolution.
Thitima Suwannasaeng, Pratsanee Hiengrach, Waewta Kuwatjanakul, Kittipan Samerpitak, Kiatichai Faksri, Sunchai Payungporn, Pasinee Sangsiwarit, Parama Budmala, Suthida Visedthorn, Pakorn Ruengket, Kanuengnit Srisak, Suwalak Chitcharoen   +11 more
doaj   +3 more sources

From Isolation to Genomics: Characterization of Aspergillus uvarum HT4 as a Novel Producer of Extracellular Tannase [PDF]

Journal of Fungi
Tannases (tannin acyl hydrolases, EC 3.1.1.20) are enzymes of industrial interest due to their ability to hydrolyze hydrolyzable tannins into bioactive compounds like gallic acid.
Erika Arbildi, Karen Ovsejevi, Diego Roldán, Rosario Durán, Magdalena Portela, Gabriela Garmendia, Silvana Vero   +6 more
doaj   +2 more sources

Safety evaluation of the food enzyme pectinesterase from the non‐genetically modified Aspergillus luchuensis strain AP2 903‐6

EFSA Journal
The food enzyme pectinesterase (pectin pectylhydrolase; EC 3.1.1.11) is produced with the non‐genetically modified Aspergillus luchuensis strain AP2 903‐6 by Shin Nihon Chemical Co., Ltd.
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, Cristina Andreoli, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Criado, Yi Liu   +20 more
doaj   +2 more sources

Identification and structural characterization of a novel acetyl xylan esterase from Aspergillus oryzae. [PDF]

FEBS J
A novel acetyl xylan esterase was discovered from Aspergillus oryzae. The deacetylase activity toward wheat arabinoxylan increased synergistically with xylanase addition. The crystal structure exhibited hybrid features between two α/β‐hydrolase families, highlighting its structural uniqueness.
Yamada C, Kato T, Shiono Y, Koseki T, Fushinobu S.   +4 more
europepmc   +2 more sources

Chromosome-Level Genome Sequence of the Black Koji Fungus Aspergillus luchuensis RIB2601. [PDF]

Microbiol Resour Announc, 2021
Aspergillus luchuensis is used for the production of awamori and shochu, which are traditional Japanese distilled alcoholic beverages. Here, we determined the chromosome-level genome sequence of A. luchuensis RIB2601.
Mori K, Kadooka C, Nishitani A, Okutsu K, Yoshizaki Y, Takamine K, Tashiro K, Goto M, Tamaki H, Futagami T.   +9 more
europepmc   +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   +4 more sources

Safety assessment of purine nucleosidase from Aspergillus luchuensis [PDF]

Toxicology Research and Application, 2021
Purine nucleosidase (EC 3.2.2.1) catalyzes the N-riboside hydrolysis of purine nucleosides to D-ribose and a purine base. This enzyme may be used in the production of beer and other alcoholic beverages to reduce the purine content of these products. Purine nucleosidase was obtained from Aspergillus luchuensis naturally occurring in grain sources.
Trung D Vo, Jwar Meetro, Seth Floyd, Barry Lynch, Shahrzad Tafazoli, Akio Ichihara, Go Chikamatsu   +6 more
openaire   +1 more source

Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi

Journal of Fungi, 2021
The traditional Japanese single distilled liquor, which uses koji and yeast with designated ingredients, is called “honkaku shochu.” It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice ...
Kei Hayashi, Yasuhiro Kajiwara, Taiki Futagami, Masatoshi Goto, Hideharu Takashita   +4 more
doaj   +1 more source

Spiroluchuene A Synthase: A Cyclase fromAspergillus luchuensisForming a Spirotetracyclic Diterpene

Angewandte Chemie International Edition, 2023
AbstractThe diterpene synthase AlTS was identified fromAspergillus luchuensis. AlTS catalyses the formation of the diterpene hydrocarbon spiroluchuene A, which exhibits a novel skeleton characterised by a spirocyclic ring system. The cyclisation mechanism towards this compound was elucidated through isotopic labelling experiments in conjunction with ...
Zheng‐Yu Huang, Kizerbo A. Taizoumbe, Chengqin Liang, Bernd Goldfuss, Jian‐He Xu, Jeroen S. Dickschat   +5 more
openaire   +2 more sources

EVALUACIÓN DEL POTENCIAL AFLATOXIGÉNICO DE AISLADOS DE Aspergillus flavus EN MODELO DE MAÍZ IN VITRO

Acta Biológica Colombiana, 2023
Las aflatoxinas son metabolitos secundarios tóxicos para salud humana y animal producidos por Aspergillus flavus, y que contaminan a los alimentos a lo largo de la cadena productiva.
Juliana Moura Mendes Arrua, Cinthia Carolina Cazal-Martinez, Cinthia Rojas, Andrea Alejandra Arrua   +3 more
doaj   +1 more source