New and Future Developments in Microbial Biotechnology and Bioengineering

Mojsov, Kiro (2017) New and Future Developments in Microbial Biotechnology and Bioengineering. In: New and Future Developments in Microbial Biotechnology and Bioengineering. ELSEVIER, Amsterdam, Netherlands, pp. 215-222. ISBN 978-0-444-63505-1

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K. Mojsov, 2017. New and Future Developments in Microbial Biotechnology and Bioengineering, Chapter 16, pp.215-222.pdf

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Abstract

Aspergillus spp. are fungi that are present in nearly all soils and other diverse habitats. These are highly efficient producers of many extracellular enzymes. They are used commercially for production of cellulases, pectinase, amylases, and other enzymes that degrade complex polysaccharides. Microbial enzymes are widely used in food processing. Many new enzymes and enzyme processes act on nearly all types of organic food components as starch, sugars, proteins, fats, fibers, and flavor compounds. The enzymes are also used in poultry feed to increase the digestibility of hemicelluloses from barley or other crops. Their application has a major impact on enzyme technology in general. This chapter provides the properties, production, and applications of Aspergillus enzymes within the food industry.

Item Type: Book Section
Subjects: Engineering and Technology > Industrial Biotechnology
Divisions: Faculty of Technology
Depositing User: Kiro Mojsov
Date Deposited: 24 Aug 2017 08:01
Last Modified: 24 Aug 2017 08:01
URI: http://eprints.ugd.edu.mk/id/eprint/18116

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