Amylolytic

Characterization, pathogenicity and enzymatic profile of Fusarium solani associated with potato tubers in Upper Egypt External link

Source country tandfonline-ppp Thursday, May 14, 2020 4:42:00 AM CEST | info [other]

Trigger words: [EFSAAmylolytic] (Amylolytic)amylolytic[1]; (FoodList)Potato[1]; potato[2];

Other categories: EFSAFusarium; EFSAProteolytic; EFSATickeners; EFSAFungiALL;

Ten strains of Fusarium solani were isolated on Potato Dextrose Agar medium from rotten potato tubers marketed in Upper Egypt region. The identification of collected isolates was carried out by morphological criteria and species-specific primer, TEF-Fs4f and TEF-Fs4r was used to confirm the identification....

Physicochemical properties of potato starch fermented by amylolytic <em>Lactobacillus plantarum</em> External link

Source country sciencedirect-international-journal-of-biological-macromolecules Tuesday, May 12, 2020 2:04:00 PM CEST | info [other]

Trigger words: [EFSAAmylolytic] (Amylolytic)amylolytic[1]; (FoodList)potato[4];

Other categories: EFSALactobacillus; EFSABacteriaALL;

This study investigated the effect of fermentation by Lactobacillus plantarum CGMCC 14177 strain on physicochemical properties and morphological characteristics of potato starch. The maximum total amylase and α-amylase production of L. plantarum CGMCC 14177 were 286.8 and 208.1 U/g, respectively....

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Pectolytic

Biological Function (S) and Application (S) of Pectin and External link

Source country biotech-asia Monday, May 18, 2020 3:26:00 AM CEST | info [other]

Trigger words: [EFSAPectolytic] (Pectolytic)pectolytic[1]; (FoodList)Wine[1]; soup[1]; seed[1]; fruit[9]; vegetable oil[1]; vegetable[3]; vegetables[1]; tea[3]; oil[5]; olive[1]; beverage[1]; Vegetable[1]; Food[1]; Feed[1]; Fruit[3]; fruit juice[4]; milk[1]; food[8]; Tea[1]; feed[3]; Jam[1]; coffee[3]; sugar[4]; wine[3]; aroma[2];

Entities: Rami Reddy[3]; Global Market[1];

Other categories: GMOs in Environment; Methyl; GMOs in food & feed; EFSAPharmaceuticals; EFSABacillus; EFSAClostridium; EFSAAspergillus; EFSAAntioxidants; EFSAEnvironment; EFSAFeed; EFSAFoodContactMaterial; EFSAGMOEnvironment; EFSAGMOMicroorganisms; EFSATickeners; EFSABacteriaALL; EFSAFungiALL; Artificial Tissues Adverse Effects;

Rhamnogalacturonan II (RG-II) RG-II amount to approximately 10% of the total pectin and is the most composite but structurally the most conserved group of pectin found in nature. It has similar backbone like HG but there are four conserved side chains A, B, C and D are invariably present....

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Proteolytic

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