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.) Microbial enzymes and biotechnology . Applied Science Publishers, London, pp. 131–182. Kelly C.T. Microbial enzymes and biotechnology

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levels of a large number of microbial enzymes ( A drio & D emain , 2014 ). However, application of modern techniques to improve the xylanase production does not invalidate the search for wild organisms producing useful enzymes. In addition, due to the

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Acta Alimentaria
Authors: E. Horvath-Szanics, J. Perjéssy, A. Klupács, K. Takács, A. Nagy, E. Koppány-Szabó, F. Hegyi, E. Németh-Szerdahelyi, M.Y. Du, Z.R. Wang, J.Q. Kan, and Zs. Zalán

consumption of the processed foods, because of their ability to produce spores and grow in different and even harsh environments. Biological control strategy involving microbial enzymes may address preservation of foods from fungal attack. The hydrolases and

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