Production of β-glucosidase from okara fermentation using Kluyveromyces marxianus-Reference-Cited by-同舟云学术

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Production of β-glucosidase from okara fermentation using Kluyveromyces marxianus

Published:2020-07-08 Issue:1 Volume:58 Page:366-376
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Su Min,Hu Yang,Cui Yang,Wang Yuhua,Yu Hansong,Liu Junmei,Dai Weichang,Piao Chunhong^ORCID

Funder

Ministry of Science and Technology of the People Republic of China

Modern Agro-industry Technology Research System

Jilin Provincial Science and Technology Department

Changchun Science and Technology Bureau

Education Department of Jilin Province

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-020-04550-y.pdf

Reference35 articles.

1. Ašić A, Bešić L, Muhović I, Dogan S, Turan Y (2015) Purification and characterization of β-glucosidase from Agaricus bisporus, (white button mushroom). Protein J 34:453–461. https://doi.org/10.1007/s10930-015-9640-z

2. Baffi MA, Tobal T, Henrique J, Lago G, Leite RS, Boscolo M, Gomes E, Da-Silva R (2011) A novel β-glucosidase from Sporidiobolus pararoseus: characterization and application in winemaking. J Food Sci 76:997–1002. https://doi.org/10.1111/j.1750-3841.2011.02293.x

3. Belancic A, Gunata Z, Vallier MJ, Agsin E (2003) β-Glucosidase from the grape native yeast Debaryomyces vanrijiae: purification, characterization, and its effect on monoterpene content of a muscat grape juice. J Agric Food Chem 51:1453–1459. https://doi.org/10.1021/jf025777l

4. Bello XV, Devesa-Rey R, Cruz JM, Moldes AB (2012) Study of the synergistic effects of salinity, pH, and temperature on the surface-active properties of biosurfactants produced by Lactobacillus pentosus. J Agric Food Chem 60:1258–1265. https://doi.org/10.1021/jf205095d

5. Fadda ME, Mossa V, Deplano M, Pisano MB, Cosentino S (2017) In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics. LWT—Food Sci Technol 75:100–106. https://doi.org/10.1016/j.lwt.2016.08.020

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