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Genetic Improvement and Genetically Modified Microorganisms
, 2016 Editors: M.
González García, Ramón +3 more
openaire +2 more sources
In Silico Analysis of Bioethanol Overproduction by Genetically Modified Microorganisms in Coculture Fermentation [PDF]
Biotechnology Research International, 2015 Lignocellulosic biomass is an attractive sustainable carbon source for fermentative production of bioethanol. In this context, use of microbial consortia consisting of substrate-selective microbes is advantageous as it eliminates the negative impacts of glucose catabolite repression. In this study, a detailed in silico analysis of bioethanol production
Lisha K. Parambil, Debasis Sarkar
openalex +4 more sources
EFSA Journal, 2023 The food enzyme leucyl aminopeptidase (EC 3.4.11.1) is produced with the non‐genetically modified microorganism Aspergillus oryzae strain NZYM‐EX by Novozymes A/S. The food enzyme is free from viable cells of the production organism. It is intended to be
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +26 more
doaj +1 more source
Scientific Opinion on Lipase from a Genetically Modified Strain of Aspergillus oryzae (strain NZYM-LH) [PDF]
EFSA Journal, 2014 The food enzyme considered in this opinion is a lipase (triacylglycerol lipase; EC 3.1.1.3) produced with a genetically modified strain of Aspergillus oryzae. The genetic modifications do not raise safety concern.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
EFSA Journal, 2022 EFSA was asked by the European Commission to evaluate synthetic biology (SynBio) developments for agri‐food use in the near future and to determine whether or not they are expected to constitute potential new hazards/risks.
EFSA Scientific Committee +24 more
doaj +1 more source
Frontiers in Cellular and Infection Microbiology, 2022 After the outbreak of SARS-CoV-2, nucleic acid testing quickly entered people’s lives. In addition to the polymerase chain reaction (PCR) which was commonly used in nucleic acid testing, isothermal amplification methods were also important nucleic acid ...
Meiying Tan +5 more
doaj +1 more source
EFSA Journal, 2018 The food enzyme considered in this opinion is aqualysin 1 (EC 3.4.21.111), produced from the genetically modified strain Bacillus subtilis LMGS 25520 by Puratos NV. The production strain was not detected in the food enzyme.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) +34 more
doaj +1 more source
EFSA Journal, 2023 The food enzyme asparaginase (l‐asparagine amidohydrolase; EC 3.5.1.1) is produced with the genetically modified microorganism Aspergillus oryzae strain NZYM‐OA by Novozymes A/S. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +26 more
doaj +1 more source
, 2012 Yeast Saccharomyces cerevisiae has been associated with human beings for more than 6000 years due to its use in food production, baking, wine and beer making. Potable and industrial ethanol production constitutes the majority of use of S.
E. Białecka-Florjańczyk +1 more
semanticscholar +1 more source
ACS Synthetic Biology, 2022 Zymomonas mobilis is a microorganism with extremely high sugar consumption and ethanol production rates and is generally considered to hold great potential for biotechnological applications.
G. Behrendt +4 more
semanticscholar +1 more source