Purification and characterisation of an extracellular fructan beta-fructosidase from a Lactobacillus pentosus strain isolated from fermented fish

Medicin og biovidenskab

• 1-kestose 53%
• Amino Acids 6%
• Anions 9%
• Carbohydrates 7%
• Chloromercuribenzoates 13%
• Chromatography 17%
• Edetic Acid 9%
• Enzymes 23%
• Fish Products 13%
• Fishes 39%
• fructan beta-fructosidase 100%
• Fructans 42%
• Garlic 22%
• Gel Chromatography 8%
• Hydrophobic and Hydrophilic Interactions 9%
• Inulin 21%
• Lactobacillus pentosus 77%
• levan 29%
• melezitose 17%
• Molecular Weight 7%
• Polyacrylamide Gel Electrophoresis 8%
• Raffinose 13%
• stachyose 15%
• Sucrose 8%
• Temperature 6%
• Ultrafiltration 10%

Landbrug og biologi

• adverse effects 7%
• amino acids 4%
• anion exchange chromatography 10%
• carbohydrates 5%
• enzyme activity 5%
• enzymes 15%
• extracts 4%
• fermented fish 65%
• fish products 11%
• fructans 54%
• garlic 18%
• gels 5%
• hydrophobic interaction chromatography 12%
• inulin 19%
• iron 6%
• kestose 38%
• Lactobacillus pentosus 63%
• levan 24%
• melezitose 13%
• microorganisms 5%
• molecular weight 5%
• raffinose 10%
• stachyose 11%
• sucrose 6%
• temperature 3%
• ultrafiltration 9%

Geo- og miljøvidenskab

• amino acid 9%
• carbohydrate 10%
• chromatography 22%
• EDTA 11%
• effect 5%
• enzyme 34%
• enzyme activity 11%
• fish 25%
• gel 9%
• homogeneity 10%
• ion exchange 9%
• product 5%
• purification 40%
• sucrose 11%
• temperature 4%
• ultrafiltration 11%