Results 11 to 20 of about 9,014 (216)

Isolation and Identification of Fungi with Glucoamylase Activity from Loog-pang-khao-mak (A Thai Traditional Fermentation Starter) [PDF]

Journal of Pure and Applied Microbiology, 2020
Loog-pang-khao-mak is a Thai traditional fermentation starterthat has been used for production of Thai fermented foods for decades. This research aimed to isolate and identify the fungi that produce effective glucoamylase but low ethanol content from ...
Nawaphorn Roongrojmongkhon, Nattawut Rungjindamai, Tipachai Vatanavicharn, Duangjai Ochaikul   +3 more
doaj   +2 more sources

Purification and characterization of a novel cold adapted fungal glucoamylase [PDF]

Microbial Cell Factories, 2017
Background Amylases are used in various industrial processes and a key requirement for the efficiency of these processes is the use of enzymes with high catalytic activity at ambient temperature.
Mario Carrasco, Jennifer Alcaíno, Víctor Cifuentes, Marcelo Baeza   +3 more
doaj   +3 more sources

Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture [PDF]

MATEC Web of Conferences, 2016
Steamed rice inoculated with Aspergillus oryzae, called Koji, is an essential ingredient for making amazake or brewing sake. However, A. oryzae usually offers low enzyme yield, especially in case of glucoamylase.
Takefuji Haruka, Ninomiya Junko, Morita Hiroshi   +2 more
doaj   +4 more sources

Glucoamylase production from food waste by solid state fermentation and its evaluation in the hydrolysis of domestic food waste [PDF]

Biofuel Research Journal, 2014
In this study, food wastes such as waste bread, savory, waste cakes, cafeteria waste, fruits, vegetables and potatoes were used as sole substrate for glucoamylase production by solid state fermentation.
Esra Uçkun Kiran, Antoine P. Trzcinski, Yu Liu   +2 more
doaj   +3 more sources

KINETICS OF THE HYDROLYSIS OF CASSAVA STARCH BY GLUCOAMYLASE AND A GRANULAR STARCH HYDROLYZING ENZYME [PDF]

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2018
Kinetic studies of the enzymatic hydrolysis of cassava starch have been carried out using glucoamylase and granular starch hydrolyzing enzyme (GSHE) as StargenTM 002.
HARGONO HARGONO, BAKTI JOS, ANDRI CAHYO KUMORO   +2 more
doaj   +1 more source

Production and Characterization of Glucoamylase by Aspergillus niger [PDF]

Applied Food Biotechnology, 2017
Background and Objective: Glucoamylase is a potent starch degrading enzyme whose cheap production has been an area of research. Its production by Aspergillus niger in solid-state fermentation was studied using dried garden pea peel as a substrate, which ...
Soumik Banerjee, Uma Ghosh
doaj   +3 more sources

Extraction and Purification of Glucoamylase and Protease Produced by Aspergillus awamori in a Single-Stage Fermentation [PDF]

Food Technology and Biotechnology, 2011
Simultaneous extraction and purification of glucoamylase and protease produced concomitantly by Aspergillus awamori Nakazawa MTCC 6652 in a single fermentor using solid-state fermentation (SSF) has been studied.
Suneel Gupta, Rintu Banerjee, Sangeeta Negi   +2 more
doaj   +1 more source

Safety evaluation of the food enzyme glucan 1,4-α-glucosidase from the non-genetically modified <i>Aspergillus niger</i> strain AE-GN. [PDF]

EFSA J
Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan α‐glucohydrolase; EC 3.2.1.3) is produced with the non‐genetically modified Aspergillus niger strain AE‐GN by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 13 food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Andreoli C, Terron A, Cavanna D, Kovalkovicova N, Aguilera J, Andryszkiewicz M, de Sousa RF, Liu Y.   +20 more
europepmc   +2 more sources

Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low-Protein Noodles. [PDF]

Food Sci Nutr
Based on a three‐step noodle fabrication process, the effects of low‐protein source, designated noodle width, drying condition, cooking time, alkali and salt addition, and dough sheet thickness on the properties of LPNs were explored to obtain ideal noodles.
Zi Y, Shi C, Liu Z, Cai W, Zhong J.
europepmc   +2 more sources

Bioactive Composition and Antioxidant and Glycemic-Regulating Properties of <i>Basella alba</i> L. Leaf, Fruit, and Stem: GC-MS, FTIR, In Vitro and In Silico Insights. [PDF]

Food Sci Nutr
The bioactive composition, antioxidant capacity, and glycemic‐regulating properties of Basella alba L. leaf, fruit, and stem were comparatively analyzed using gas chromatography–mass spectrometry (GC–MS), Fourier‐transform infrared spectroscopy (FTIR), in vitro assays, and molecular docking analyses.
Das S, Rony SR, Sarkar BK, Kundu SK, Debnath P.   +4 more
europepmc   +2 more sources