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Characterization and comparison of thermostability of purified beta-glucosidases from a mesophilic Aureobasidium pullulans and a thermophilic Thermoascus aurantiacus
(Elsevier B.V., 2007-07-01)
The thermophilic fungus Thermoascus aurantiacus 179-5 and the mesophilic Aureobasidium pullulans ER-16 were cultivated in corn-cob by solid state fermentation for P-glucosidase production. After fermentation both enzymes ...
Caracterización y modificación química de pululano producido a partir de Aureobasidium pullulans ATCC 15233
(Universidad EAFITMaestría en IngenieríaEscuela de IngenieríaMedellín, 2019)
Production and characteristics comparison of crude beta-glucosidases produced by microorganisms Thermoascus aurantiacus e Aureobasidium pullulans in agricultural wastes
(ELSEVIER SCIENCE INC, 2008)
The purified beta-glucosidase of Aureobasidium pullulans ER-16 is one of more thermostable enzyme reported to date. Considering the unfeasibility of using purified enzyme for industrial application, it was interesting to ...
Production and characteristics comparison of crude beta-glucosidases produced by microorganisms Thermoascus aurantiacus e Aureobasidium pullulans in agricultural wastes
(Elsevier B.V., 2008-11-06)
The purified beta-glucosidase of Aureobasidium pullulans ER-16 is one of more thermostable enzyme reported to date. Considering the unfeasibility of using purified enzyme for industrial application, it was interesting to ...
Production and characteristics comparison of crude beta-glucosidases produced by microorganisms Thermoascus aurantiacus e Aureobasidium pullulans in agricultural wastes
(Elsevier B.V., 2008-11-06)
The purified beta-glucosidase of Aureobasidium pullulans ER-16 is one of more thermostable enzyme reported to date. Considering the unfeasibility of using purified enzyme for industrial application, it was interesting to ...
Application of a grape surface majority pectinolytic species, Aureobasidium pullulans, to low-temperature red winemaking: development and stability of wine colour
(Routledge, 2020-09)
Low-temperature red winemaking is mainly used for enhancing the wine aroma; however, colour and phenolic extraction is reduced under this condition. This work evaluated the effects of the pectinolytic strain Aureobasidium ...
EVALUACIÓN DE LA ACTIVIDAD AMILOLÍTICA Y PRODUCCIÓN DE ÁCIDO GLUCÓNICO DE Aureobasidium pullulans EN CULTIVOS POR LOTE Y SEMILOTE UTILIZANDO ALMIDÓN EXTRAÍDO DE CEBADA MALTERA DE BAJA CALIDAD
(2011-11-04)
Although, there is one market for all malt Barley produced in Mexico, some portion of
it is rejected because did not fulfill the grain quality requirements established by for
malt production industry. Hence, local farmers ...
Wine Aroma Improvement Using a beta-Glucosidase Preparation from Aureobasidium pullulans
(Humana Press Inc, 2013-01-01)
Microbial beta-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. in this work, the production of a beta-glucosidase by an Aureobasidium ...