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
Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starter
Sign Up to like & getrecommendations! Published in 2018 at "Microbial Cell Factories"
DOI: 10.1186/s12934-018-0878-y
Abstract: BackgroundChinese Nong-flavor (NF) liquor is continuously and stably produced by solid-state fermentation technology for 1000 years, resulting in enrichment of special microbial community and enzymes system in its starter. Based on traditional culture-dependent methods, these… read more here.
Keywords: flavor liquor; liquor; amylase; nong flavor ... See more keywords