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Identification and characterization of putative xylose and cellobiose transporters in Aspergillus nidulans
(2016)
Abstract
Background
The conversion of lignocellulosic biomass to biofuels (second-generation biofuel production) is an environmentally friendlier alternative to petroleum-based ...
Cellulose degradation by Leucocoprinus gongylophorus, the fungus cultured by the leaf-cutting ant Atta sexdens rubropilosa
(1995-07-03)
Leucocoprinus gongylophorus, the fungus cultured by the leaf-cutting ant Atta sexdens rubropilosa, is able to degrade efficiently cellulose, microcrystaline cellulose, carboximethylcellulose, and cellobiose. Analysis of ...
Cellulose degradation by Leucocoprinus gongylophorus, the fungus cultured by the leaf-cutting ant Atta sexdens rubropilosa
(1995-07-03)
Leucocoprinus gongylophorus, the fungus cultured by the leaf-cutting ant Atta sexdens rubropilosa, is able to degrade efficiently cellulose, microcrystaline cellulose, carboximethylcellulose, and cellobiose. Analysis of ...
Establishing the Feasibility of Using beta-Glucosidase Entrapped in Lentikats and in Sol-Gel Supports for Cellobiose Hydrolysis
(Amer Chemical SocWashingtonEUA, 2013)
Leveduras fermentadoras de celobiose isoladas de ecossistemas brasileiros
(Universidade Federal de Minas GeraisBrasilICB - DEPARTAMENTO DE MICROBIOLOGIAPrograma de Pós-Graduação em MicrobiologiaUFMG, 2015-04-29)
The fossil fuels restriction and new policies of sustainable development have been increased the demand for alternative fuels and in this scenario the secondgeneration ethanol became a priority. The cellulose hydrolysis ...
REGULATORY ASPECTS OF ENDOGLUCANASE PRODUCTION BY THE BROWN-ROT FUNGUS GLOEOPHYLLUM-TRABEUM
(ACADEMIC PRESS INC JNL-COMP SUBSCRIPTIONS, 1992)
Functional properties and potential application of ethanol tolerant β-glucosidases from Pichia ofunaensis and Trichosporon multisporum yeasts
(2021-11-01)
β-Glucosidases have been extensively investigated to integrate the enzyme complex for cellulose fiber saccharification and for improving the aroma of wine. To produce these enzymes, greater attention has been given to ...