Assessing the xylanolytic bacterial diversity during the malting process

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 406-415

  Malfliet, Sofie ^a   Justé, Annelies ^b,c   Crauwels, Sam ^b,c   Willems, Kris ^b,c   De Cooman, Luc ^a   Lievens, Bart ^b,c   Aerts, Guido ^a  

^a Associatie KULeuven   (Belgium)

^b Thomas More University College   (Belgium)

^c Scientia Terrae Research Institute   (Belgium)

Author keywords

Arabinoxylan degradation; Malting process; Microbial xylanase; Sphingobacterium multivorum; Xylanolytic bacteria

Indexed keywords

BACTERIAL PROTEIN; ENDO 1,4 BETA XYLANASE; XYLAN;

ARABINOXYLAN DEGRADATION; ARTICLE; BACTERIUM; BIODIVERSITY; CHEMISTRY; CLASSIFICATION; FOOD HANDLING; GENETICS; GERMINATION; GROWTH, DEVELOPMENT AND AGING; HORDEUM; ISOLATION AND PURIFICATION; MALTING PROCESS; METABOLISM; MICROBIAL XYLANASE; MICROBIOLOGY; MOLECULAR GENETICS; PHYLOGENY; SPHINGOBACTERIUM MULTIVORUM; XYLANOLYTIC BACTERIA;

ARABINOXYLAN DEGRADATION; MALTING PROCESS; MICROBIAL XYLANASE; SPHINGOBACTERIUM MULTIVORUM; XYLANOLYTIC BACTERIA;

BACTERIA; BACTERIAL PROTEINS; BIODIVERSITY; ENDO-1,4-BETA XYLANASES; FOOD HANDLING; GERMINATION; HORDEUM; MOLECULAR SEQUENCE DATA; PHYLOGENY; XYLANS;

EID: 84882622865     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.06.025     Document Type: Article

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