Results 71 to 80 of about 5,631 (193)

Transferase Activity of Lactobacillal and Bifidobacterial β-Galactosidases with Various Sugars as Galactosyl Acceptors

, 2016
The β-galactosidases from Lactobacillus reuteri L103 (Lreuβgal), Lactobacillus delbrueckii subsp. bulgaricus DSM 20081 (Lbulβgal), and Bifidobacterium breve DSM 20281 (Bbreβgal-I and Bbreβgal-II) were investigated in detail with respect to their ...
Haltrich, Dietmar, Nguyen, Thu Ha, Wongputtisin, Pairote, Intanon, Montira, Arreola, Sheryl Lozel, Kosma, Paul   +5 more
core   +2 more sources

Optimization of Saccharomyces cerevisiae α-galactosidase production and application in the degradation of raffinose family oligosaccharides

Microbial Cell Factories, 2019
Background α-Galactosidases are enzymes that act on galactosides present in many vegetables, mainly legumes and cereals, have growing importance with respect to our diet.
María-Efigenia Álvarez-Cao, María-Esperanza Cerdán, María-Isabel González-Siso, Manuel Becerra   +3 more
doaj   +1 more source

Coordinated action of β‐galactosidases in the cell wall of embryonic axes during chickpea germination and seedling growth

, 2014
The plant cell wall is a dynamic structure whose constant modification is necessary for plant cells to grow and divide. In the cell walls of chickpea (Cicer arietinum) there are at least four b-galactosidases, whose presence and location in embryonic ...
Labrador, Emilia, Dopico, Berta, Hernández-Nistal, Josefina, Martín Sánchez, José Ignacio   +3 more
core   +1 more source

Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides

Dairy
The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production.
Athanasios Limnaios, Maria Tsevdou, Eirini Zafeiri, Evangelos Topakas, Petros Taoukis   +4 more
doaj   +1 more source

A study of β-galactosidases from thermoacidophiles

, 2014
peer-reviewedMicroorganisms that grow under multiple stress conditions, such as thermoacidophiles, are a rich source of novel glycosyl hydrolases. β-Galactosidases isolated from these extreme microorganisms would be of academic interest by extending the ...
Murphy, Jayne
core  

Biochemical characterization and structural and thermodynamic studies of Debaryomyces hansenii UFV-1 α-galactosidases [PDF]

, 2009
O consumo humano de produtos derivados da soja foi limitado pela presença de oligossacarídeos não digeríveis, tais como os α-galacto-oligossacarídeos rafinose e estaquiose (GO).
Viana, Pollyanna Amaral
core  

Engineering the β-galactosidase from Aspergillus oryzae for making lactose-free and no-sugar-added yogurt

Journal of Dairy Science
: Yogurt usually contains 5% to 7% sugar and 3% to 5% lactose. As β-galactosidases can hydrolyze lactose and improve sweetness, they have the potential to produce lactose-free (LF) and no-sugar-added (NSA) yogurt.
Miao Miao, Shusen Li, Shaoqing Yang, Qiaojuan Yan, Zhixuan Xiang, Zhengqiang Jiang   +5 more
doaj   +1 more source

Influence of green solvents on enzymatic activity of free and inmobilized b-galactosidases from Bacillus circulans

, 2011
The oligosaccharide present on the cell surface are involved in many biological processes such as cell-cell recognition and communication, growth regulation and antibody interaction [1].
P. Zambelli, M. Sandoval Barrantes, A. Rumbero, J. V. Sinisterra, A. Aires, M. J. Hernáiz, C. Bayón Sanchez   +6 more
core   +1 more source

Screening, isolation and characterization of bacterial beta-galactosidases [PDF]

, 1997
Nine bacteria were screened for their ability to produce a heat stable, low temperature active, or low pH active $\beta$-galactosidase for potential use in producing low lactose milk or increasing whey utility.
Ross, Carolyn Felicity
core   +1 more source

Development and sensory evaluation of soy milk based yoghurt

Archivos Latinoamericanos de Nutrición, 2001
Yoghurts were prepared by fermentation of soy milk using a mixed starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus. Soy milk at 9(0) Brix was homogenised under pressure (17 MPa) and fermented with and without addition of ...
C . S Fávaro Trindade, S. C Terzi, L.C Trugo, R. C Della Modesta, S Couri   +4 more
doaj