Journalartikel
Autorenliste: Rühl, M; Pietzner, V; Vilcinskas, A; Zorn, H
Jahr der Veröffentlichung: 2019
Seiten: 342-348
Zeitschrift: Chemie in unserer Zeit
Bandnummer: 53
Heftnummer: 5
ISSN: 0009-2851
DOI Link: https://doi.org/10.1002/ciuz.201900833
Verlag: Wiley
Abstract:
Microorganisms are used for the production of foodstuffs since thousands of years. By now, these biotechnological processes are not restricted to some of the known microorganisms. The possibility to produce enzymes independently from their host organisms extended their range of application. Since then, exploration of new bioresources leads to novel enzymes and peptides applicable for a diverse set of food production processes: peptidases of grain pest beetles are able to hydrolyse gluten and antimicrobial active peptides of insects maybe of use for preservation of food. Examples of our own work depict strategies to identify novel biocatalysts for food biotechnology.
Zitierstile
Harvard-Zitierstil: Rühl, M., Pietzner, V., Vilcinskas, A. and Zorn, H. (2019) Insekten und Schimmelpilze als Bioressource, Chemie in unserer Zeit, 53(5), pp. 342-348. https://doi.org/10.1002/ciuz.201900833
APA-Zitierstil: Rühl, M., Pietzner, V., Vilcinskas, A., & Zorn, H. (2019). Insekten und Schimmelpilze als Bioressource. Chemie in unserer Zeit. 53(5), 342-348. https://doi.org/10.1002/ciuz.201900833
