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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| 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 |