Metagenomics-based gene exploration and biochemical characterization of novel glucoamylases and α-amylases in Daqu and Pu-erh tea microorganisms-Reference-Cited by-同舟云学术

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Metagenomics-based gene exploration and biochemical characterization of novel glucoamylases and α-amylases in Daqu and Pu-erh tea microorganisms

Published:2024-10 Issue: Volume:278 Page:134182
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Zhengjie,Fan Haiyue,Yu Zhao,Luo Xuegang,Zhao Junqi,Wang Nan,Li Zhongyuan

Funder

Shanxi Provincial Postdoctoral Science Foundation

Natural Science Foundation of Shandong Province

National Key Research and Development Program of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Reference49 articles.

1. X. Han, H. Wen, Y. Luo, J. Yang, W. Xiao, X. Ji, J. Xie, Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches, Food Hydrocolloids. 116(2021). 106661. https://doi.org/10.1016/j.foodhyd.2021.106661.

2. Purification and characterization of a novel cold adapted fungal glucoamylase;Carrasco;Microb. Cell Fact.,2017

3. I. Diez-Ozaeta, O.J. Astiazaran, Fermented foods: An update on evidence-based health benefits and future perspectives, Food Res Int. 156(2022). 111133. https://doi.org/10.1016/j.foodres.2022.111133.

4. Dynamics of microbial community structure and enzyme activities during the solid-state fermentation of Forgood Daqu: a starter of Chinese strong flavour baijiu;Zeng;Arch. Microbiol.,2022

5. Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis;Li;Food Microbiol.,2018

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