Research Keyword: kinetic parameters

Production, optimization and characterization of esterase isolated from a new endophytic Trichoderma afroharzianum strain AUMC 16,433 and its applications in dye decolorization

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Scientists discovered a new type of fungus that produces an enzyme capable of breaking down synthetic dyes used in the textile industry. Using statistical optimization techniques, they enhanced the enzyme’s production and purified it to study its properties. The enzyme successfully removed various industrial dyes from solutions, with the highest effectiveness on malachite green dye. This discovery offers a promising natural solution to reduce environmental pollution caused by textile dye wastewater.

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Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model Systems

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Scientists tested different enzymes to see which ones work best at linking proteins and fiber molecules together in bread dough. They found that combining certain enzymes, especially peroxidase with glucose oxidase, works better than using them alone. By adjusting the amounts of ferulic acid and tyrosine (compounds in food), they could control whether the cross-links formed within the same molecule or between different molecules. This research helps food makers choose the right enzymes to improve bread texture without extra processing steps.

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Novel Synbiotic Yogurt Formulation Supplemented with Fucoidan from Phaeophyceae Algae to Promote Limosilactobacillus reuteri and Lacticaseibacillus rhamnosus GG

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Researchers developed a new yogurt containing fucoidan (a compound from brown seaweed) along with beneficial bacteria that may help reduce allergy symptoms. Testing showed this special yogurt maintained high levels of protective bacteria throughout its shelf life. The combination of the seaweed compound and beneficial bacteria could offer a natural food-based approach to help people with allergies through improved gut health.

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