Introduction of a synthetic Thermococcus-derived α-amlyase gene into barley genome for increased enzyme thermostability in grains
Electron. j. biotechnol; 30 (), 2017
Background: The enzymes utilized in the process of beer production are generally sensitive to higher temperatures. About 60% of them are deactivated in drying the malt that limits the utilization of starting material in the fermentation process. Gene transfer from thermophilic bacteria is a promising too...
Thermococcus/metabolismo, alfa-Amilasas/metabolismo, Cerveza, alfa-Amilasas/genética, Termotolerancia, Clonación Molecular, Estabilidad de Enzimas, Concentración de Iones de Hidrógeno, Hordeum/enzimología, Hordeum/genética, Técnicas de Transferencia de Gen, Fermentación, Plantas Modificadas Genéticamente/enzimología, Transformación Genética, Semillas/enzimología, Semillas/genética, Calor, Hordeum/microbiología, Semillas/microbiología