Isolation and characterization of urethanase from penicillium variabile and its application to reduce ethyl carbamate contamination in chinese rice wine

Applied Biochemistry and Biotechnology

Volumn 170, Issue 3, 2013, Pages 718-728

  Zhou, Nan Di ^a   Gu, Xiao Lei ^a   Tian, Ya Ping ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Application; Enzymatic properties; Penicillium variabile; Strain identification; Urethanase

Indexed keywords

ENZYMATIC PROPERTIES; ISOLATION AND CHARACTERIZATION; MORPHOLOGICAL CHARACTERIZATION; OPTIMUM TEMPERATURE; PENICILLIUM VARIABILE; SEQUENCE ANALYSIS; STRAIN IDENTIFICATION; URETHANASE;

APPLICATIONS; ENZYMES;

WINE;

FUNGAL ENZYME; RIBOSOME DNA; UNCLASSIFIED DRUG; URETHAN; URETHANASE;

ALCOHOL TOLERANCE; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; DNA SEQUENCE; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME ISOLATION; ENZYME SPECIFICITY; ENZYME STABILITY; FLAVOR; FOOD CONTAMINATION; FUNGUS HYPHAE; FUNGUS SPORE; MOUSE; NONHUMAN; ORGANISM COLONY; PENICILLIUM; PENICILLIUM VARIABILE; PH; TEMPERATURE; WINE;

AMIDOHYDROLASES; ANIMALS; BASE SEQUENCE; CHINA; FOOD CONTAMINATION; HYDROGEN-ION CONCENTRATION; INTESTINES; MICE; PENICILLIUM; SUBSTRATE SPECIFICITY; URETHANE; WINE;

PENICILLIUM VARIABILE;

EID: 84878015493     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-013-0178-2     Document Type: Article

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