Isolation and properties of Aspergillus niger IBT-90 xylanase for bakery

Applied Microbiology and Biotechnology

Volumn 69, Issue 6, 2006, Pages 665-671

  Romanowska, Irena ^a   Polak, Jacek ^a   Bielecki, Stanisław ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERIES; FILTRATION; HYDROLYSIS; MOLECULAR WEIGHT; POROSITY; YEAST;

ASPERGILLUS NIGER; GEL FILTRATION; XYLANASE;

ENZYMES;

AMMONIUM SULFATE; FUNGAL ENZYME; IRON; SILVER; SODIUM ION; XYLAN; XYLAN ENDO 1,3 BETA XYLOSIDASE;

BIOTECHNOLOGY; ENZYME; MICROBIOLOGY; YEAST;

ARTICLE; ASPERGILLUS NIGER; BREAD; CONTROLLED STUDY; ENZYME ISOLATION; ENZYME SUBSTRATE; FOOD PROCESSING; HYDROLYSIS; MOLECULAR WEIGHT; NONHUMAN; WHEAT BRAN;

AMMONIUM SULFATE; ASPERGILLUS NIGER; BREAD; CELLULOSE; CHROMATOGRAPHY, GEL; DITHIOTHREITOL; ENDO-1,4-BETA XYLANASES; ENZYME ACTIVATORS; ENZYME INHIBITORS; ENZYME STABILITY; FRACTIONAL PRECIPITATION; HYDROGEN-ION CONCENTRATION; IRON; MOLECULAR WEIGHT; SILVER; SODIUM; TEMPERATURE; XYLANS;

ASPERGILLUS NIGER; FUNGI; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 31144467011     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-005-0011-0     Document Type: Article

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