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Enzymes Required for Maltodextrin Catabolism in Enterococcus faecalis Exhibit Novel Activities
Maltose and maltodextrins are formed during the degradation of starch or glycogen. Maltodextrins are composed of a mixture of maltooligosaccharides formed by α-1,4- but also some α-1,6-linked glucosyl residues. The α-1,6-linked glucosyl residues are derived from branching points in the polysaccharid...
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| 出版年: | Appl Environ Microbiol |
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| 主要な著者: | , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5478983/ https://ncbi.nlm.nih.gov/pubmed/28455338 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00038-17 |
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