Characterization of the recombinant Brettanomyces anomalus β‐glucosidase and its potential for bioflavouring

AIM: Plant materials used in the food industry contain up to five times more aromas bound to glucose (glucosides) than free, unbound aromas, making these bound aromas an unused flavouring potential. The aim of this study was to identify and purify a novel β‐glucosidase from Brettanomyces yeasts that...

Descripción completa

Detalles Bibliográficos
Autores principales: Vervoort, Y., Herrera‐Malaver, B., Mertens, S., Guadalupe Medina, V., Duitama, J., Michiels, L., Derdelinckx, G., Voordeckers, K., Verstrepen, K.J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680314/
https://www.ncbi.nlm.nih.gov/pubmed/27277532
http://dx.doi.org/10.1111/jam.13200

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680314/
https://www.ncbi.nlm.nih.gov/pubmed/27277532
http://dx.doi.org/10.1111/jam.13200

Ejemplares similares