Developing a xylanase XYNZG from Plectosphaerella cucumerina for baking by heterologously expressed in Kluyveromyces lactis

BACKGROUND: Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from the Plectosphaerella cucumerina has been previous...

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Detalhes bibliográficos
Publicado no:BMC Biotechnol
Main Authors: Zhan, Fei Xiang, Wang, Qin Hong, Jiang, Si Jing, Zhou, Yu Ling, Zhang, Gui Min, Ma, Yan He
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2014
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4297440/
https://ncbi.nlm.nih.gov/pubmed/25511290
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12896-014-0107-7
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