Biotechnological potential of psychrophilic microorganisms as the source of cold-active enzymes in food processing applications
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agricultural and Biological Sciences (miscellaneous),Environmental Science (miscellaneous),Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s13205-021-03008-y.pdf
Reference193 articles.
1. Adapa V, Ramya LN, Pulicherla KK, Sambasiva Rao KRS (2014) Cold-active pectinases: advancing the food industry to the next generation. Appl Biochem Biotechnol 172:2324–2337
2. Adrio JL, Demain AL (2014) Microbial enzymes: tools for biotechnological processes. Biomolecules 4:117–139
3. Aehle W (2007) Enzymes in industry productions and applications, 3rd edn. Wiley-VCH Verlag, Weinheim
4. Al-Ghanayem AA, Joseph B (2020) Current prospective in using cold-active enzymes as eco-friendly detergent additive. Appl Microbiol Biotechnol 104:2871–2882
5. Alikkunju AP, Sainjan N, Silvester R, Joseph A, Rahiman M, Antony AC, Kumaran RC (2016) Screening and characterization of cold-active beta-galactosidase producing psychrotrophic Enterobacter ludwigii from the sediments of Arctic fjord. Appl Biochem Biotechnol 180:477–490
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