Evaluating comparative b-glucan production aptitude of Saccharomyces cerevisiae, Aspergillus oryzae, Xanthomonas campestris, and Bacillus natto

• Main Authors: Gemilang Lara Utama, Casey Dio, Joko Sulistiyo, Chye, Fook Yee, Elazmanawati Lembong, Yana Cahyana, Deepak Kumar Verma, Mamta Thakur, Ami R. Patel, Smita Singh
• Format: Article
• Language: English; English
• Published: Elsevier 2021
• Subjects: TP155-156 Chemical engineering; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/29175/1/Evaluating%20comparative%20b-glucan%20production%20aptitude%20of%20Saccharomyces%20cerevisiae%2C%20Aspergillus%20oryzae%2C%20Xanthomonas%20campestris%2C%20and%20Bacillus%20natto.pdf; https://eprints.ums.edu.my/id/eprint/29175/2/Evaluating%20comparative%20b-glucan%20production%20aptitude%20of%20Saccharomyces%20cerevisiae%2C%20Aspergillus%20oryzae%2C%20Xanthomonas%20campestris%2C%20and%20Bacillus%20natto1.pdf; https://eprints.ums.edu.my/id/eprint/29175/; https://www.sciencedirect.com/science/article/pii/S1319562X21006343?via%3Dihub; https://doi.org/10.1016/j.sjbs.2021.07.051

b-glucan is a natural polysaccharide derivative composed of a group of glucose monomers with b-glycoside bonds that can be synthesized intra- or extra-cellular by various microorganisms such as yeasts, bacteria, and moulds. The study aimed to discover the potential of various microorganisms such as...