Proteomics of Filamentous Fungi

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

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-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 languageEnglish
Title of host publicationProteomics in Foods
Place of PublicationNew York
Pages563-578
DOIs
Publication statusPublished - 2013

Publication series

NameFood Microbiology and Food Safety
PublisherSpringer
Number2

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