[Genetic manipulation of the synthesis of fungal enzymes for use in the food industry].
Food industries use a great variety of enzymes as additives. The main percentage of them are produced by species of filamentous fungi. In this review we present the strategies to purify and overproduce this kind of enzymes using recombinant DNA techniques.
González
R
R
Unidad de Bioingeniería de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos, Valencia, España.
Pérez-González
J A
JA
Ventura
L
L
Sánchez
P
P
Sanz
P
P
Fernández Espinar
M T
MT
Vallés
S
S
Piñaga
F
F
Ramón
D
D
D003001:Cloning, Molecular; D010450:Endopeptidases / Q000096:biosynthesis* / Q000302:isolation & purification; D004790:Enzyme Induction; D005503:Food Additives / Q000302:isolation & purification; D005656:Fungal Proteins / Q000096:biosynthesis* / Q000302:isolation & purification; D005658:Fungi / Q000201:enzymology* / Q000235:genetics; D015966:Gene Expression Regulation, Fungal; D005822:Genetic Vectors; D006026:Glycoside Hydrolases / Q000096:biosynthesis* / Q000302:isolation & purification; D007218:Industrial Microbiology / Q000379:methods*; D008828:Microbiological Techniques; D010957:Plasmids; D011993:Recombinant Fusion Proteins / Q000096:biosynthesis* / Q000302:isolation & purification
D005503:Food Additives; D005656:Fungal Proteins; D011993:Recombinant Fusion Proteins; D006026:Glycoside Hydrolases; D010450:Endopeptidases
Manipulación genética de la síntesis de enzimas fúngicas de uso en industrias de alimentos.