Recent advances in the application of xylanases in the food industry and production by actinobacteria: a review

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dc.creatorHandray Fernandes de Souza
dc.creatorLara Aguiar Borges
dc.creatorVictor Dédalo Di Próspero Gonçalves
dc.creatorJoão Vitor dos Santos
dc.creatorMariana Sousa Bessa
dc.creatorMariana Fronja Carosia
dc.creatorMarina Vieira de Carvalho
dc.creatorIgor Viana Brandi
dc.creatorEliana Setsuko Kamimura
dc.date.accessioned2023-11-28T18:09:14Z
dc.date.accessioned2025-09-08T23:13:43Z
dc.date.available2023-11-28T18:09:14Z
dc.date.issued2022-12
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2022.112103
dc.identifier.issn1873-7145
dc.identifier.urihttps://hdl.handle.net/1843/61461
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Research International
dc.rightsAcesso Restrito
dc.subjectAlimentos - Indústria
dc.subjectActinomicetos
dc.subjectEnzimas - Aplicações industriais
dc.subjectPrebióticos
dc.subjectXilanases
dc.titleRecent advances in the application of xylanases in the food industry and production by actinobacteria: a review
dc.typeArtigo de periódico
local.citation.issuePart B
local.citation.spage112103
local.citation.volume162
local.description.resumoThe microbial production of enzymes has been gaining prominence in the industry, because, in addition to presenting specificity and acting in mild reaction conditions, they can also be considered eco-friendly. An example with growing importance for the food industry is xylanases, which are prominent in beverage processing, bakery products and the production of emerging prebiotics. Microorganisms of the phylum Actinobacteria are promising sources for the production of these enzymes, however few studies in the literature report investigations on the production of xylanases by actinobacteria. This review brings together important information on the production of xylanases by actinobacteria and recent advances in the use of the enzyme in the food industry.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996922011619

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