Results 41 to 50 of about 1,413 (192)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
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Isolation and Characterization of Dextransucrase From Bacterial Isolate Sugar Cane [PDF]
, 2001 Dextransucrase is a glucasyltransferase that catalyzes the transfer of an alpha-D-glucopyranosyl group from sucrose to dextran and releasing the fructose.
Ambarsari, L. (Laksmi) +3 more
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Microorganisms, 2021 In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains revealed high suppression of bakery-relevant moulds in nine ...
Denise C. Müller +3 more
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Fecal Material of Captive Wild Animals as Source of CAZymes With Application Potential
ChemBioChem, Volume 27, Issue 8, April 2026.With the goal to identify a novel resource of enzymes, we tested for the potential of fecal metagenomes of captive wild animals to provide CAZymes. Our data show that CAZymes profiles differed between animals with varying gut physiology and diet, and that metagenomes of captive wild animals can be considered source of diverse CAZymes including rare and
Julia Bechtner +2 more
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Frontiers in Microbiology, 2018 Lactobacillus (L.) sakei belongs to the dominating lactic acid bacteria in indigenous meat fermentations, while diverse strains of this species have also been isolated from plant fermentations. We could recently show, that L.
Roman M. Prechtl +6 more
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JSFA reports, Volume 6, Issue 2, Page 39-49, February 2026.Abstract Background We isolated lactic acid bacteria (LAB) from Japanese traditional fermented foods and vegetables, and screened for exopolysaccharide (EPS)‐producing strains. The Leuconostoc citreum KD3 was isolated as a strain that produces an α‐glucan (KD3‐dextran) with α‐(1 → 6)‐linked main chain with a considerable amount of α‐(1 → 2) branches ...
Kentaro Yoshida +6 more
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A novel method for covalent immobilization of dextransucrase
, 2021 B-512F dextransucrase is an industrial enzyme used in commercial production of dextran and prebiotics. Several researchers have studied the covalent immobilization of this enzyme with little success due to dextran masking the reactive groups on the ...
Parlak, Mahmut +2 more
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Expanding the Enzymatic Polymerization Landscape by Lipid Mesophase Soft Nanoconfinement
Angewandte Chemie, Volume 136, Issue 1, January 2, 2024.The enzymatic synthesis of dextran in lipidic mesophase catalyzed by the enzyme dextransucrase DSR‐M not only yields polymers at 30 °C that are six times longer than in bulk solution at identical concentrations of reactants, but also allows the reaction to be carried out in subzero liquid water at temperatures as low as −20 °C.
Patrick Züblin +5 more
wiley +2 more sources
Frontiers in Microbiology, 2023 Leuconostoc lactis is found in vegetables, fruits, and meat and is used by the food industry in the preparation of dairy products, wines, and sugars. We have previously demonstrated that the dextransucrase of Lc.
Norhane Besrour-Aouam +7 more
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Food Technology and Biotechnology, 2011 The extracellular dextransucrase produced from Pediococcus pentosaceus, a new isolate from the soil in Assam, India, was purified and characterized. The enzyme activity of cell-free supernatant was 3.4 U/mL and specific activity was 0.6 U/mg.
Damini Kothari, Seema Patel, Arun Goyal
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