Fungal laccases: Production, function, and applications in food processing

Enzyme Research

Volumn 2010, Issue , 2010, Pages

  Brijwani, Khushal ^a   Rigdon, Anne ^a   Vadlani, Praveen V ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BETA GLUCAN; CARBON; CELLOBIOSE; CELLULOSE; COPPER; FUNGAL DNA; FUNGAL ENZYME; GLUCOSE; GLUTEN; LACCASE; NITROGEN; POLYPHENOL; RECOMBINANT ENZYME;

BASIDIOMYCETES; BEER; BIOCATALYST; BIOREMEDIATION; BIOTECHNOLOGICAL PRODUCTION; BIOTRANSFORMATION; CARBON SOURCE; CELIAC DISEASE; COST; CRYPTOCOCCUS NEOFORMANS; DNA MODIFICATION; ELECTRON TRANSPORT; ENZYME ACTIVITY; ENZYME DEGRADATION; ENZYME INDUCTION; ENZYME MECHANISM; ENZYME STABILITY; ENZYME SUBSTRATE COMPLEX; ENZYME SYNTHESIS; FLAVOR; FLUOR; FOOD INDUSTRY; FOOD PROCESSING; FUNGAL GENE; FUNGAL STRAIN; FUNGUS; FUNGUS CULTURE; FUNGUS GROWTH; GENE OVEREXPRESSION; GLUTEN FREE DIET; HUMAN; IMMOBILIZED CELL; LACCASE GENE; MYCELIUM; NONHUMAN; OXIDATION REDUCTION REACTION; PH; PRIORITY JOURNAL; PROTEIN FUNCTION; PROTEIN POLYMERIZATION; RECOMBINANT DNA TECHNOLOGY; REVIEW; SOLID STATE FERMENTATION; STRAIN DIFFERENCE; SUBMERGED FERMENTATION; TEMPERATURE SENSITIVITY; TRAMETES VERSICOLOR; TRICHODERMA; WINE;

EID: 79955640263     PISSN: 20900406     EISSN: 20900414     Source Type: Journal    
DOI: 10.4061/2010/149748     Document Type: Review

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