We thank G.P. Zhao from Faninon Special Sugar Co., Ltd. for her help with the HPLC analysis of the components of konjac flour products. This work was financially supported by the project (no. DY135-B2-06) from China Ocean Mineral Resources R & D Association.
机构署名：
本校为第一且通讯机构
院系归属：
生命科学与技术学院
摘要：
Aims: A thermostable endo-mannanase from the fungus Talaromyces cellulolyticus was identified to facilitate manno-oligosaccharide preparation from Konjac (Amorphophallus konjac) flour. Methods and Results: A putative endo-1,4-β-mannanase from the T. cellulolyticus was obtained and efficiently expressed by improving its gene dosage in the genome of the host. After cultivation in a bench-top bioreactor for about 120h, the protein content and enzyme activity of mannanase increased to 3·4gl−1 and 17500Uml−1 respectively. Enzymatic characterizat...
