Integration of Bacterial Expansin on Agarolytic Complexes to Enhance the Degrading Activity of Red Algae by Control of Gelling Properties
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/article/10.1007/s10126-017-9782-4/fulltext.html
Reference42 articles.
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3. Alkotaini B, Han NS, Kim BS (2017) Fusion of agarase and neoagarobiose hydrolase for mono-sugar production from agar. Appl Microbiol Biotechnol 101(4):1573–1580
4. Banerjee S, Bhattacharya S (2012) Food gels: gelling process and new applications. Crit Rev Food Sci Nutr 52(4):334–346
5. Bird CE, Franklin EC, Smith CM, Toonen RJ (2013) Between tide and wave marks: a unifying model of physical zonation on littoral shores. PeerJ 1:e154
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