Mostrando 10 resultados de: 12
Filtros aplicados
Área temáticas
Tecnología alimentaria(8)
Ingeniería química(4)
Microorganismos, hongos y algas(4)
Tecnología de las bebidas(2)
Bioquímica(1)
Área de conocimiento
Biotecnología(5)
Bioquímica(3)
Ciencia de los alimentos(3)
Optimización matemática(3)
Agricultura(1)
Constitutive expression of enzymatically active Gluconacetobacter diazotrophicus levansucrase in the methylothrophic yeast Pichia pastoris
ArticleAbstract: Gluconacetobacter diazotrophicus levansucrase (LsdA) was constitutively expressed in P. pastoris undPalabras claves:1-kestose, Fructo-oligosaccharides, Gluconacetobacter diazotrophicus, Glyceraldehyde-3-phosphate dehydrogenase promoter, Levansucrase, PICHIA PASTORISAutores:Arrieta J.G., Banguela A., Hernandez L., José-Manuel Pais-Chanfrau, Luis E. Trujillo, Sotolongo M., Támbara Y.Fuentes:googlescopusFructosyltransferases and invertases: Useful enzymes in the food and feed industries
Book PartAbstract: Enzymes are very popular and well-established biotechnology products with a great and growing globalPalabras claves:Bioprocess, Cell immobilization, Enzymes, FOS, GOS, Inverted sugarAutores:Cruz E.P., García D.M., Jimmy Núñez Pérez, José-Manuel Pais-Chanfrau, Leonor Margarita Rivera Intriago, Luis E. TrujilloFuentes:scopusFunctional production and secretion of the Gluconacetobacter diazotrophicus fructose-releasing exo-levanase (LsdB) in Pichia pastoris
ArticleAbstract: The gene encoding the fructose-releasing exo-levanase (LsdB; EC 3.2.1.65) from Gluconacetobacter diaPalabras claves:Alcohol oxidase, AOX, AOX1 promoter, Gap, GAP promoter, Gluconacetobacter diazotrophicus, Gluconacetobacter diazotrophicus levanase, Gluconacetobacter diazotrophicus levansucrase, Glyceraldehyde 3-phosphate dehydrogenase, Levanase, LsdA, LsdB, PICHIA PASTORISAutores:Banguela A., Hernandez L., José-Manuel Pais-Chanfrau, Menéndez C.Fuentes:googlescopusIdentification and recombinant expression of a bacterial exolevanase useful for the production of high fructose syrups
ArticleAbstract: The sugarcane endophyte Gluconacetobacter diazotrophicus produces levan from sucrose by a secreted lPalabras claves:Autores:Alfonso D., Arrieta J.G., Banguela A., Hernandez L., José-Manuel Pais-Chanfrau, Luis E. Trujillo, Menéndez C., Ramírez R.Fuentes:googlescopusThe extended methylene blue reduction test and milk quality
ArticleAbstract: Introduction. This study aimed to evaluate the quality of milk produced by six cattlemen's associatiPalabras claves:dairy cattle, Dairy industry, Microorganisms, Raw milk, somatic cellsAutores:Edmundo Recalde-Posso, Holger Pineda-Flores, Holguer Pineda-Flores, Jimmy Cuaran-Guerrero, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Lucía Yépez-Vásquez, Luis E. Trujillo, Mayra Pérez-Lomas, Milton J. Cuaran-Guerrero, Rosario C. Espín-ValladaresFuentes:googlescopusMulti-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules
ArticleAbstract: Numerous fruits are produced in Ecuador, of which about 40% are never eaten. In addition, fresh goatPalabras claves:common strawberry (Fragaria × ananassa), functional beverage, goat milk whey valorisation, multi-objective optimization, Response Surface Methodology, tree-tomato (Solanum betaceum)Autores:Diana Alexandra Nastar Marcillo, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Nicolás Sebastián Pinto Mosquera, Rosario C. Espín-Valladares, Valeria Olmedo-GalarzaFuentes:googlescopusMulti-Objective Statistical Optimization of Pectinolytic Enzymes Production by an Aspergillus sp. on Dehydrated Coffee Residues in Solid-State Fermentation
ArticleAbstract: Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained tPalabras claves:Aspergillus sp, coffee residues, pectinolytic enzymes, Response Surface Methodology, solid-state fermentationAutores:Brayan Santiago Chávez Arias, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Juan Carlos De la Vega Quintero, Santiago Zárate BacaFuentes:googlescopusMultiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate
ArticleAbstract: Background: Whey is the most abundant by-product of the cheese industry. It is estimated that it conPalabras claves:Central-composite design, Cheese industry, Fermented milk drink, Functional-beverage, Kefir grains, lactic acid bacteria, Lactic fermentation, Response Surface Methodology, Whey powder, YeastAutores:Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Paola M. Alvarado-Cóndor, Rosario C. Espín-ValladaresFuentes:googlescopusNanotechnology applications for food and bioprocessing industries
ArticleAbstract: Nanoscience is an emerging technology today with great application in different fields. BiocatalystsPalabras claves:Bio sensors, Bioprocessing industries, nanotechnologyAutores:José-Manuel Pais-Chanfrau, Luis E. Trujillo, Luis Santiago Guerra, Rodrigo Ávalos, Silvana GrandaFuentes:googlescopusNatural strategies to Improve Growth and Health in Massive Shrimp Cultures in Ecuador
ArticleAbstract: Shrimp, which is currently the second largest non-oil commercial product from Ecuador, should be prePalabras claves:Fructoligosaccharides, LIPOPOLYSACCHARIDE, prebiotic, probiotic, SHRIMP, yeastsAutores:Chávez J.A., Erika M. Llumiquinga, Eugenio Hardy, Francisco Garrido, José-Manuel Pais-Chanfrau, Leonor Rivera, Luis E. Trujillo, Víctor Hugo AbrilFuentes:scopus