Additive for the enzymatic decomposition of mycotoxins and use of the same
In a method for producing an additive for the enzymatic degradation of mycotoxins, in particular fumonisins, it is provided that at least one nucleic acid sequence of genes corresponding to sequences ID Nos. 1, 2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22 and 24 is provided, the at least one nucleic acid...
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| creator | MOLL, WULF-DIETER BINDER, EVA MARIA GRIESSLER, KARIN SCHATZMAYR, GERD HARTINGER, DORIS |
| description | In a method for producing an additive for the enzymatic degradation of mycotoxins, in particular fumonisins, it is provided that at least one nucleic acid sequence of genes corresponding to sequences ID Nos. 1, 2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22 and 24 is provided, the at least one nucleic acid sequence is expressed in prokaryotic or eukaryotic host cells, and at least one thus prepared enzyme corresponding to sequences ID Nos. 3, 5, 7, 9, 11, 13, 15, 17, 19, 21, 23 and 25, or at least one complete recombinant host organism optionally along with a cosubstrate, are used in a vegetable raw material. |
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| language | eng ; pol |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Additive for the enzymatic decomposition of mycotoxins and use of the same |
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