Developing a xylanase XYNZG from Plectosphaerella cucumerina for baking by heterologously expressed in Kluyveromyces lactis

BACKGROUND: Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from the Plectosphaerella cucumerina has been previous...

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Detalles Bibliográficos
Autores principales: Zhan, Fei Xiang, Wang, Qin Hong, Jiang, Si Jing, Zhou, Yu Ling, Zhang, Gui Min, Ma, Yan He
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4297440/
https://www.ncbi.nlm.nih.gov/pubmed/25511290
http://dx.doi.org/10.1186/s12896-014-0107-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4297440/
https://www.ncbi.nlm.nih.gov/pubmed/25511290
http://dx.doi.org/10.1186/s12896-014-0107-7

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