American Society for Microbiology, Applied and Environmental Microbiology, 6(87), 2021
DOI: 10.1128/aem.02399-20
Full text: Unavailable
The potential markets for seaweed-derived products and seaweed processing technologies are growing, yet commercial enzyme cocktails for complete conversion of seaweed to fermentable sugars are not available. Such an enzyme cocktail would require the catalytic properties of a variety of different enzymes, where fucoidanases, laminarinases, and cellulases together with endo- and exo-acting alginate lyases would be the key enzymes.