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- W2783608628 endingPage "1295" @default.
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- W2783608628 abstract "Byproducts of food processing can be utilized for the production of high-value-added enzyme cocktails. In this study, we utilized integrated functional omics technology to analyze composition and functional characteristics of extracellular enzymes produced by Aspergillus niger grown on food processing byproducts. The results showed that oligosaccharides constituted by arabinose, xylose, and glucose in wheat bran were able to efficiently induce the production of extracellular enzymes of A. niger. Compared with other substrates, wheat bran was more effective at inducing the secretion of β-glucosidases from GH1 and GH3 families, as well as >50% of proteases from A1-family aspartic proteases. Compared with proteins induced by single wheat bran or soybean dregs, the protein yield induced by their mixture was doubled, and the time required to reach peak enzyme activity was shortened by 25%. This study provided a technical platform for the complex formulation of various substrates and functional analysis of extracellular enzymes." @default.
- W2783608628 created "2018-01-26" @default.
- W2783608628 creator A5008664030 @default.
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- W2783608628 date "2018-01-29" @default.
- W2783608628 modified "2023-09-26" @default.
- W2783608628 title "Extracellular Enzyme Composition and Functional Characteristics of <i>Aspergillus niger</i> An-76 Induced by Food Processing Byproducts and Based on Integrated Functional Omics" @default.
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- W2783608628 doi "https://doi.org/10.1021/acs.jafc.7b05164" @default.
- W2783608628 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/29334221" @default.
- W2783608628 hasPublicationYear "2018" @default.
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