Evaluation of Candida easanensis JK8 β-glucosidase with potentially hydrolyse non-volatile glycosides of wine aroma precursors-Reference-Cited by-同舟云学术

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Evaluation of Candida easanensis JK8 β-glucosidase with potentially hydrolyse non-volatile glycosides of wine aroma precursors

Published:2018-06-06 Issue:24 Volume:33 Page:3563-3567
ISSN:1478-6419
Container-title:Natural Product Research
language:en
Short-container-title:Natural Product Research

Author:

Thongekkaew Jantaporn¹,Fujii Tsutomu²³,Masaki Kazuo⁴,Koyama Kazuya⁵

Affiliation:

1. Faculty of Science, Department of Biological Science, Ubon-Ratchathani University , Ubon-Ratchathani, Thailand

2. Quality and Evaluation Research Division, National Research Institute of Brewing , Hiroshima, Japan

3. Graduate School of Biosphere Sciences, Hiroshima University , Higashi-hiroshima, Japan

4. Industrial Technology Center, Gifu Prefectural Government , Gifu, Japan

5. Analytical Research Division, National Research Institute of Brewing , Hiroshima, Japan

Funder

Have no funders

Publisher

Informa UK Limited

Subject

Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/14786419.2018.1481845

Reference12 articles.

1. A Novel β-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking

2. Wine Aroma Improvement Using a β-Glucosidase Preparation from Aureobasidium pullulans

3. Selection, characterization and comparison of β-glucosidase from mould and yeasts employable for enological applications

4. Aroma development from non-floral grape precursors by wine lactic acid bacteria

5. Potential of Glycosidase from Non-SaccharomycesIsolates for Enhancement of Wine Aroma

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1. Application of Immobilized β-Glucosidase from Candida boidinii in the Hydrolysis of Delignified Sugarcane Bagasse;Indian Journal of Microbiology;2024-03-05

2. Exploring the diversity of β-glucosidase: Classification, catalytic mechanism, molecular characteristics, kinetic models, and applications;Enzyme and Microbial Technology;2024-02

3. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing;Foods;2023-12-14

4. The effect of commercial β-glucosidase and its immobilization on quality of red wine production;Biocatalysis and Agricultural Biotechnology;2023-11

5. Safety assessment of a novel marine multi-stress-tolerant yeast Meyerozyma guilliermondii GXDK6 according to phenotype and whole genome-sequencing analysis;Food Science and Human Wellness;2023-09

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