Reduction of phytic acid content in canola meal by Aspergillus ficuum in solid state fermentation process

Applied Microbiology and Biotechnology

Volumn 34, Issue 2, 1990, Pages 183-188

  Nair, V C ^a   Duvnjak, Z ^a  

^a UNIVERSITY OF OTTAWA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

PHYTIC ACID;

ARTICLE; ASPERGILLUS; FERMENTATION; NONHUMAN;

ASPERGILLUS; ASPERGILLUS FICUUM; BRASSICA NAPUS VAR. NAPUS;

EID: 0025202189     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/BF00166777     Document Type: Article

References (21)

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9. Protein measurement with Folin phenol reagent
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11. Culture methods to study fungal growth in solid state fermentation
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13. Survey of microorganisms for the production of extracellular phytase
14. Regulation of the formation of acid phosphatases by inorganic phosphate in A. ficuum
15. Autolysis of phytic acid and protein in canola meal, wheat bran and fish silage blends