Overview of applied solid-state fermentation in Brazil

Biochemical Engineering Journal

Volumn 13, Issue 2-3, 2003, Pages 205-218

  Soccol, Carlos R ^a   Vandenberghe, Luciana P S ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Apple pomace; Aroma compounds; Cassava bagasse; Coffee husk and pulp; Coffee husks; Enzymes; Gibberellic acid; Mushrooms; Organic acids; Proteases; Protein enrichment; Respirometry; Solid state fermentation; Soybean defatted cake; Sugarcane bagasse

Indexed keywords

AGRICULTURAL WASTES; AGRICULTURE; BIOCHEMICAL ENGINEERING; DETOXIFICATION; OPTIMIZATION; PROTEINS;

PROTEIN ENRICHMENT;

FERMENTATION;

BAGASSE; CARBOXYLIC ACID; CITRIC ACID; ENZYME; GIBBERELLIC ACID; PESTICIDE; PIGMENT; PROTEINASE; XANTHAN;

AGRICULTURAL WASTE; AGRICULTURE; AROMA; BIOPROCESS; BRAZIL; DETOXIFICATION; ECONOMIC ASPECT; EVOLUTION; MATHEMATICAL ANALYSIS; MUSHROOM; PLANT TISSUE CULTURE; PRIORITY JOURNAL; PROTEIN SYNTHESIS; REVIEW; SOLID STATE FERMENTATION;

AGRICULTURE; BIOTECHNOLOGY; DETOXICATION; FERMENTATION; OPTIMIZATION; PLANT RESIDUES; PROTEINS;

ARUNDINARIA; BASIDIOMYCOTA; GLYCINE MAX; MALUS X DOMESTICA; MANIHOT ESCULENTA; SACCHARUM; SACCHARUM HYBRID CULTIVAR; SOLANUM TUBEROSUM;

EID: 0037366383     PISSN: 1369703X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1369-703X(02)00133-X     Document Type: Article

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