Proteomics of Filamentous Fungi

M.W.J. van Passel; P.J. Schaap; L.H. de Graaff

doi:10.1007/978-1-4614-5626-1_28

Proteomics of Filamentous Fungi

M.W.J. van Passel, P.J. Schaap, L.H. de Graaff

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

1 Citation (Scopus)

Abstract

Filamentous fungi, such as Aspergillus niger and Aspergillus oryzae traditionally have had an important role in providing enzymes and enzyme cocktails that are used in food industry. In recent years the genome sequences of many filamentous fungi have become available. This combined with technological developments in proteomics methodology and the development of bioinformatics tools has also had great impact on the proteomic analysis of secreted enzymes from fungi. Traditional screening methods for applications can now be replaced by a proteomic analysis of the active enzyme mixtures, after which the most interesting proteins can be selectively expressed and studied

Original language	English
Title of host publication	Proteomics in Foods
Place of Publication	New York
Pages	563-578
DOIs	https://doi.org/10.1007/978-1-4614-5626-1_28
Publication status	Published - 2013

Publication series

Name	Food Microbiology and Food Safety
Publisher	Springer
Number	2

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