Uncovering key residues responsible for the thermostability of a thermophilic 1,3(4)-β-d-glucanase from Nong flavor Daqu by rational design.
Sign Up to like & getrecommendations! Published in 2020 at "Enzyme and microbial technology"
DOI: 10.1016/j.enzmictec.2020.109672
Abstract: Fungal 1,3(4)-β-D-glucanases were usually applied in brewing and feedstuff industries, however, the thermostability limits the most their application. The characterized 1,3(4)-β-D-glucanase (NFEg16A) from Chinese Nong-flavor (NF) Daqu showed the highest thermostability among GH16 fungal 1,3(4)-β-D-glucanases,… read more here.
Keywords: nong flavor; thermostability; key residues; s187a ... See more keywords
Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12020324
Abstract: In this study, the microbial diversity in Tibetan flavor Daqu was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in Daqu were detected using the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).… read more here.
Keywords: flavor compounds; tibetan flavor; flavor daqu; flavor ... See more keywords