Results 81 to 90 of about 11,026 (229)

The Weimberg pathway: an alternative for Myceliophthora thermophila to utilize d-xylose

Biotechnology for Biofuels and Bioproducts, 2023
Background With d-xylose being the second most abundant sugar in nature, its conversion into products could significantly improve biomass-based process economy. There are two well-studied phosphorylative pathways for d-xylose metabolism. One is isomerase
Defei Liu, Yongli Zhang, Jingen Li, Wenliang Sun, Yonghong Yao, Chaoguang Tian   +5 more
doaj   +1 more source

Phenotypic responses to interspecies competition and commensalism in a naturally derived microbial co-culture [PDF]

, 2018
The fundamental question of whether different microbial species will co-exist or compete in a given environment depends on context, composition and environmental constraints.
Barney, Brett M., Bernstein, Hans C., Brislawn, Colin J., Chrisler, William B., Isern, Nancy, Khan, Nymul, Maezato, Yukari, Markillie, Lye Meng, McClure, Ryan S., Mobberley, Jennifer M., Nelson, William C., Song, Hyun-Seob   +11 more
core   +1 more source

Elucidation of the recognition mechanisms for hemicellulose and pectin in Clostridium cellulovorans using intracellular quantitative proteome analysis [PDF]

, 2015
Clostridium cellulovorans is an anaerobic, cellulolytic bacterium, capable of effectively degrading and metabolizing various types of substrates, including cellulose, hemicellulose (xylan and galactomannan), and pectin.
Hironobu Morisaka, Kohei Esaka, Kouichi Kuroda, Mitsuyoshi Ueda, Shunsuke Aburaya   +4 more
core   +2 more sources

Plant genetic transformation: achievements, current status and future prospects

Plant Biotechnology Journal, Volume 23, Issue 6, Page 2034-2058, June 2025.
Summary Regeneration represents a fundamental biological process wherein an organism's tissues or organs repair and replace themselves following damage or environmental stress. In plant systems, injured tree branches can regenerate adventitious buds and develop new crowns through propagation techniques like cuttings and canopy pruning, while transgenic
Peilin Wang, Huan Si, Chenhui Li, Zhongping Xu, Huiming Guo, Shuangxia Jin, Hongmei Cheng   +6 more
wiley   +1 more source

Safety evaluation of the food enzyme glucose isomerase from Streptomyces murinus (strain NZYM‐GA)

EFSA Journal, 2019
The food enzyme is a glucose isomerase (d‐xylose aldose‐ketose‐isomerase; EC 5.3.1.5) produced with a non‐genetically modified Streptomyces murinus strain NZYM‐GA by Novozymes A/S.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Francesca Marcon, André Penninks, Andrew Smith, Jaime Aguilera, Natalia Kovalkovicova, Yi Liu, Joaquim Maia, Karl‐Heinz Engel, Andrew Chesson   +27 more
doaj   +1 more source

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update for 2021–2022

Mass Spectrometry Reviews, Volume 44, Issue 3, Page 213-453, May/June 2025.
Abstract The use of matrix‐assisted laser desorption/ionization (MALDI) mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this review is the 12th update of the original article published in 1999 and brings coverage of the literature to the end of 2022.
David J. Harvey
wiley   +1 more source

Optimization of Fermentation Conditions and Media for Production of Glucose Isomerase from Bacillus megaterium Using Response Surface Methodology

Scientifica, 2018
Glucose isomerase is an enzyme widely used in food industry for producing high-fructose corn syrup. Many microbes, including Bacillus megaterium, have been found to be able to produce glucose isomerase. However, the number of studies of glucose isomerase
Hoang-Yen Thi Nguyen, Gia-Buu Tran
doaj   +1 more source

Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer‐preferred varieties

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
Abstract Flavor contributes significantly to consumer preferences of cooked sweetpotato. Sugars largely drive the sweet taste, while the volatile organic compounds (VOCs), mainly classified as alcohols, aldehydes, ketones, and terpenes, provide characteristic aromas and influence the overall perception of flavor.
Modesta Abugu, Matthew Allan, Suzanne Johanningsmeier, Massimo Iorizzo, G. Craig Yencho   +4 more
wiley   +1 more source

The future of bioethanol [PDF]

, 2019
Yeasts have been domesticated by mankind before horses. After the mastering of alcoholic fermentation for centuries, yeasts have become the protagonist of one of the most important biotechnological industries worldwide: the production of bioethanol. This
Basso, Luiz C., Basso, Thiago O., Walker, Graeme M., Walker, Roy S.K.   +3 more
core  

The evolution of enzyme function in the isomerases. [PDF]

, 2014
The advent of computational approaches to measure functional similarity between enzymes adds a new dimension to existing evolutionary studies based on sequence and structure.
Furnham, Nicholas, Martinez Cuesta, Sergio, Rahman, Syed Asad, Sillitoe, Ian, Thornton, Janet M   +4 more
core   +1 more source