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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:googlescopusResponse surface methodology to optimize a bioprocess for kefiran production
ArticleAbstract: Kefiran is an edible biopolymer formed by a galactose and glucose chain in nearly equal proportions.Palabras claves:central composite design, Kefir granules, Kefiran, Whey powderAutores:Jimmy Cuaran-Guerrero, Jimmy Nuñez, Jimmy Núñez Pérez, José-Manuel Pais-Chanfrau, Leonor Margarita Rivera Intriago, Luis E. Trujillo, Milton Jimmy Cuaran Guerrero, Paola Margarita Alvarado CóndorFuentes:googlescopusPectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study
ArticleAbstract: Ecuador is the world’s fifth largest cocoa producer, generating hundreds of tons of residues from thPalabras claves:central composite design, citric acid, cocoa pod husk valorisation, fumaric acid, malic acid, Pectin, Response Surface MethodologyAutores:Hortensia Rodriguez Cabrera, Jenny Paola Jarrín-Chacón, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Luis Armando Manosalvas-Quiroz, 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:googlescopus