scispace - formally typeset
Search or ask a question
Author

Judit M. Rezessy-Szabó

Bio: Judit M. Rezessy-Szabó is an academic researcher from Szent István University. The author has contributed to research in topics: Fermentation & Bifidobacterium. The author has an hindex of 12, co-authored 30 publications receiving 742 citations. Previous affiliations of Judit M. Rezessy-Szabó include Life Sciences Institute & Corvinus University of Budapest.

Papers
More filters
Journal ArticleDOI
TL;DR: Amylolytic enzymes from Thermomyces lanuginosus ATCC 34626 were purified to electrophoretic homogeneity and almost complete homology with the α-amylase from Aspergillus oryzae and Emericella nidulans was observed.

158 citations

Journal ArticleDOI
TL;DR: The suitability of carrot juice as a raw material for the production of probiotic food with Bifidobacterium strains ( B. bifidum B7.1 and B3.2) was investigated, finding them capable of growing well on pure carrots without nutrient supplementation.

137 citations

Journal ArticleDOI
TL;DR: In this paper, fermentation of pineapple juice with probiotic bacteria Lactobacillus and Bifidobacterium strains as well as changes of some properties of beverage during storage were investigated.
Abstract: Pineapple is economically significant plant and the third most important fruit crop in the tropical and subtropical regions of the world. In this study, fermentation of pineapple juice with probiotic bacteria Lactobacillus and Bifidobacterium strains as well as changes of some properties of beverage during storage were investigated. All tested strains exhibited good growth properties on pineapple juice without supplementation of any nutrient compounds. After 24 hours fermentation, the cell counts of lactobacilli passed the level of 5*109 cfu/ml, while the cell number of bifidobacteria reached level of 109 cfu/ml. The highest volumetric productivity (3.5*108 cfu/ml*h) was observed with L. plantarum 299V without addition of prebiotic saccharide. The ratios of lactic acids to acetic acids in the cases of L. plantarum 299V and L. acidophilus La5 were 5.37 and 9.91, respectively. In the case of B. lactis Bb-12, concentration of lactic acid and acetic acid were 6 mM and 23 mM in natural juices, and 15 mM and 21 mM in the case of supplement of prebiotic at 16th hour fermentation, respectively. When supplementation with prebiotic at initiation of fermentation resulted 7 mM lactic acid and 23 mM acetic acid at the end of fermentation with B. lactis Bb-12 strain. Fructose was most preferred sugar for both lactobacilli and bifidobacteria. Both total phenolic content and antioxidant capacity increased slightly during fermentation and dropped during storage period. The microbial population did not change significantly during the first month of storage. After storage period (2 months), the probiotic bacteria lost about 0.11 log cfu/ml viability after treatment with 0.3 % pepsin for 135 minutes, and further 0.1 log cfu/ml after treatment with 0.6 % bile salts, respectively. These values were 10 times higher than data from the fresh fermented pineapple juice. Our results are very promising and may serve good base for development of probiotic pineapple juice.

88 citations

Journal ArticleDOI
TL;DR: An intracellular β-fructofuranosidase from Aspergillus niger IMI 303386 was purified to homogeneity according to SDS-PAGE by (NH 4 ) 2 SO 4 precipitation, DEAE Sepharose Fast Flow ion-exchange chromatography and Ultrogel AcA44 gelfiltration and gave 50-fold of purification and 42% recovery of enzyme activity.

84 citations

Journal ArticleDOI
TL;DR: A commercially available endo-inulinase from Aspergillus niger was successfully immobilized onto a chitin carrier with 66% yield and showed maximal activity at 65 °C that was 5 ° C higher than the optimum temperature of the free enzyme.

64 citations


Cited by
More filters
Journal ArticleDOI
TL;DR: This comprehensive review provides chemistry, structures, advanced applications, and recent developments about nanocomposites obtained from biorenewable sources.
Abstract: Researchers have recently focused on the advancement of new materials from biorenewable and sustainable sources because of great concerns about the environment, waste accumulation and destruction, and the inevitable depletion of fossil resources. Biorenewable materials have been extensively used as a matrix or reinforcement in many applications. In the development of innovative methods and materials, composites offer important advantages because of their excellent properties such as ease of fabrication, higher mechanical properties, high thermal stability, and many more. Especially, nanocomposites (obtained by using biorenewable sources) have significant advantages when compared to conventional composites. Nanocomposites have been utilized in many applications including food, biomedical, electroanalysis, energy storage, wastewater treatment, automotive, etc. This comprehensive review provides chemistry, structures, advanced applications, and recent developments about nanocomposites obtained from biorenewable sources.

417 citations

Journal ArticleDOI
TL;DR: The paper reviews the current scenario of probiotics and their prospective potential applications for functional foods for better health and nutrition of the society.
Abstract: In the industrialized world, functional foods have become a part of an everyday diet and are demonstrated to offer potential health benefits beyond the widely accepted nutritional effects. Currently, the most important and frequently used functional food compounds are probiotics and prebiotics, or they are collectively known as ‘synbiotics’. Moreover, with an already healthy image, dairy products appear to be an excellent mean for inventing nutritious foods. Such probiotic dairy foods beneficially affect the host by improving survival and implantation of live microbial dietary supplements in the gastrointestinal flora, by selectively stimulating the growth or activating the catabolism of one or a limited number of health-promoting bacteria in the intestinal tract, and by improving the gastrointestinal tract's microbial balance. Hence, the paper reviews the current scenario of probiotics and their prospective potential applications for functional foods for better health and nutrition of the society.

362 citations

Journal ArticleDOI
TL;DR: The ability of T. lanuginosus to produce high levels of cellulase-free thermostable xylanase has made the fungus an attractive source of thermostably xylan enzyme with potential as a bleach-boosting agent in the pulp and paper industry and as an additive in the baking industry.
Abstract: The non-cellulolytic Thermomyces lanuginosus is a widespread and frequently isolated thermophilic fungus. Several strains of this fungus have been reported to produce high levels of cellulase-free β-xylanase both in shake-flask and bioreactor cultivations but intraspecies variability in terms of β-xylanase production is apparent. Furthermore all strains produce low extracellular levels of other hemicellulases involved in hemicellulose hydrolysis. Crude and purified hemicellulases from this fungus are stable at high temperatures in the range of 50–80°C and over a broad pH range (3–12). Various strains are reported to produce a single xylanase with molecular masses varying between 23 and 29 kDa and pI values between 3.7 and 4.1. The gene encoding the T. lanuginosus xylanase has been cloned and sequenced and is shown to be a member of family 11 glycosyl hydrolases. The crystal structure of the xylanase indicates that the enzyme consists of two β-sheets and one α-helix and forms a rigid complex with the three central sugars of xyloheptaose whereas the peripheral sugars might assume different configurations thereby allowing branched xylan chains to be accepted. The presence of an extra disulfide bridge between the β-strand and the α-helix, as well as to an increase in the density of charged residues throughout the xylanase might contribute to the thermostability. The ability of T. lanuginosus to produce high levels of cellulase-free thermostable xylanase has made the fungus an attractive source of thermostable xylanase with potential as a bleach-boosting agent in the pulp and paper industry and as an additive in the baking industry.

298 citations

01 Jan 2006
TL;DR: The article surveys the a-amylase family and the major characteristics, microbial sources, production aspects, downstream processing, salient biochemical properties, industrial applications, enzyme engineering and some recent research developments.
Abstract: Summary This review covers the progress made in research on microbial a-amylase, a highly demanded industrial enzyme in various sectors such as food, pharmaceuticals, textiles, detergents, etc. Amylases are of ubiquitous occurrence and hold the maximum market share of enzyme sales. The article surveys the a-amylase family and the major characteristics, microbial sources, production aspects, downstream processing, salient biochemical properties, industrial applications, enzyme engineering and some recent research developments.

265 citations

Journal ArticleDOI
TL;DR: The derepressed strain KCC103 is useful to produce alpha-amylase economically in short time in medium containing sugarcane bagasse hydrolysate (SBH) and high level of SBH showed no significant inhibition of alpha-AMylase synthesis.

206 citations