The most economically important species used in a wide range of fermentation industries throughout Asia belong to Aspergillus section Flavi, which are morphologically and phylogenetically indistinguishable, with a few being toxigenic and therefore a major concern. They are frequently isolated from Korean fermentation starters, such as nuruk and meju. The growing popularity of traditional Korean...

The performance of co-immobilized Saccharomyces cerevisiae and glucoamylase was evaluated in a fluidized bed reactor. Soluble starch and yeast extract were used as feed stocks. The biocatalyst performed well and demonstrated no significant loss of activity or physical integrity during 10 weeks of continuous operation. The reactor was easily operated and required no pH control. No operational pr...

The periodic rise and frequency of diabetes mellitus (DM) have pressured into the quest for other possible anti-diabetic remedies from medicinal plants. foremost strategies engaged in lessening gastrointestinal glucose levels by hindrance carbohydrate digesting enzyme prominently as α-glucosidase . Acarbose, currently used an inhibitor, is a useful treatment option management hyperglycemia type...

BACKGROUND Over a 10 year period a decline in the rate of sensitizations to α-amylase (Aspergillus oryzae) was observed in bakers investigated for allergic obstructive airway disease. At the same time, glucoamylase (Aspergillus niger) was identified as the currently the most relevant allergen in sensitizations to enzymes in the baking industry. The aim of the present study was to investigate wh...

The aim was to evaluate the activity of intestinal carbohydrases in patients with irritable bowel syndrome (IBS) symptoms food intolerance. Material and methods. 126 IBS (83 women 43 men, median age – 32.0 years (Q1–Q3: 27–38 years)) were examined. diagnosis established on basis Roman Criteria IV. A questionnaire conducted for all identify intolerances, according results which divided into thre...

Physical entrapment was used as an approach to achieve thermal stabilization of enzymes. The t 1/2 values for the thermoinactivation of glucose oxidase and glucoamylase were increased several-fold by their entrapment in polyacrylamide gels. In polyacrylate gels the individual enzymes behaved differently, probably owing to microenvironmental effects arising by the polyelectrolyte nature of the c...