Art

J-GLOBAL ID：201002239626929309   Reference number：10A1252644

Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji

Monascus ankaからのグルコアミラーゼとα-アミラーゼの特性評価 紅麹でのα-アミラーゼの生産増加

Author (6)： YOSHIZAKI Yumiko ,  SUSUKI Tomoka ,  TAKAMINE Kazunori ,  TAMAKI Hisanori ,  ITO Kiyoshi ,  SAMESHIMA Yoshihiro
Material： Journal of Bioscience and Bioengineering
Volume： 110  Issue： 6  Page： 670-674  Publication year： Dec. 2010 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： *glucoamylase ,...
Semi thesaurus term： *Monascus ,...

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JST classification (2)： Microbial enzyme production  (FK03030L) ,  Enzyme in general  (EB09010D)

Reference (31)：

• ENDO, A. A new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme A reductase. J. Antibiot. (Tokyo). 1980, 33, 334-336
• ENDO, A. Biochemical aspect of HMG CoA reductase inhibitors. Adv. Enzyme Regul. 1989, 28, 53-64
• HAJAJ, H. Production and indentification of N-glucosylrubropunctamine and N-glucosylmonascorubramine from Monascus ruber and occurrence of electron donor-acceptor complexes in these red pigments. Appl. Environ. Microbiol. 1997, 63, 2671-2678
• HAJAJ, H. Improvement of red pigment/citrinin production ratio as a function of environmental conditions by Monacus ruber. Biochnol. Bioeng. 1999, 64, 497-501
• LOTONG, N. Koji. Microbiology of fermented food. 1985, 2, 252-254

Terms in the title (5)： Monascus ,  グルコアミラーゼ ,  α-アミラーゼ ,  特性評価 ,  紅麹