Characterization of Degraded Konjac Glucomannan from an Isolated <i>Bacillus licheniformis</i> Strain with Multi-Enzyme Synergetic Action

Characterization of Degraded Konjac Glucomannan from an Isolated <i>Bacillus licheniformis</i> Strain with Multi-Enzyme Synergetic Action

The large molecular weight and high viscosity of natural konjac glucomannan (KGM) limit its industrial application. Microbial degradation of low-molecular-weight KGM has health benefits and various biological functions; however, the available KGM strains used in the industry have microbial contamina...

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Bibliographic Details
Main Authors: Xueting Zhang, Jieqiong Ding, Minghong Liao, Xin Meng, Yubiao Fu, Linjuan Huang, Zhongfu Wang, Qingling Wang
Format: Article
Language:English
Published: MDPI AG 2024-06-01
Series:Foods
Subjects:
microbial degradation
konjac glucomannan
food spoilage
multi-enzyme synergetic action
Online Access:https://www.mdpi.com/2304-8158/13/13/2041

Internet

https://www.mdpi.com/2304-8158/13/13/2041

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