Synergistic degradation of arabinoxylan with α-L-arabinofuranosidase, xylanase and β-xylosidase from soy sauce koji mold, Aspergillus oryzae, in high salt condition

Journal of Bioscience and Bioengineering

Volumn 95, Issue 2, 2003, Pages 164-169

  Hashimoto, Tadaaki ^a   Nakata, Yoshiyuki ^a  

^a HIGASHIMARU SHOYU CO LTD   (Japan)

Author keywords

Aspergillus oryzae; Salt tolerance; Soy sauce; Synergistic degradation; L arabinofuranosidase

Indexed keywords

ENZYMES; PH EFFECTS; XYLOSE;

LIQUID CULTIVATION;

POLYSACCHARIDES;

ALPHA ARABINOFURANOSIDASE; ARABINOSE; ARABINOXYLAN; SODIUM CHLORIDE; XYLAN 1,4 BETA XYLOSIDASE; XYLAN ENDO 1,3 BETA XYLOSIDASE; XYLOSE;

ARTICLE; ASPERGILLUS ORYZAE; CONCENTRATION RESPONSE; CONTROLLED STUDY; ENZYME DEGRADATION; ENZYME RELEASE; MOULD; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOYBEAN;

ASPERGILLUS; ASPERGILLUS ORYZAE; GLYCINE MAX;

EID: 0037218393     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1389-1723(03)80123-8     Document Type: Article

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