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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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | BMC Biotechnol |
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| Κύριοι συγγραφείς: | , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
BioMed Central
2014
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| Θέματα: | |
| Διαθέσιμο Online: | 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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