Escherichia coli as a production host for novel enzymes from basidiomycota

Author:

Zelena Katerina,Eisele Nadine,Berger Ralf G.

Funder

BMBF cluster Biokatalyse2021

Publisher

Elsevier BV

Subject

Biotechnology,Bioengineering,Applied Microbiology and Biotechnology

Reference219 articles.

1. Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring;Aaslyng;J Agric Food Chem,1998

2. PsoP1, a milk-clotting aspartic peptidase from the basidiomycete fungus Piptoporus soloniensis;Abd El-Baky;J Agric Food Chem,2011

3. The extracellular aspartic peptidase of basidiomycete Wolfiporia cocos is a highly efficient milk clotting enzyme;Abd El-Baky;Milchwissenschaft,2011

4. The influence of peptide chain length on taste and functional properties of enzymically modified soy protein;Adler-Nissen;ACS Symp Ser,1979

5. Colorimetric assays for biodegradation of polycyclic aromatic hydrocarbons by fungal laccases;Alcalde;J Biomol Screen,2002

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