Characterization and stability of proteases from Penicillium sp. produced by solid-state fermentation

Enzyme and Microbial Technology

Volumn 32, Issue 2, 2003, Pages 246-251

  Germano, Sandro ^a,b   Pandey, Ashok ^c   Osaku, Clarice A ^d   Rocha, Saul N ^a   Soccol, Carlos R ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b UNIVERSIDADE TUIUTI DO PARANÁ   (Brazil)

^c REGIONAL RESEARCH LABORATORY CSIR   (India)

^d UNIVERSIDADE ESTADUAL DO OESTE DO PARANÁ   (Brazil)

Author keywords

Defatted soybean cake; Filamentous fungi; Penicillium sp.; Protease; Solid state fermentation

Indexed keywords

DETERGENTS; ENZYMES; FERMENTATION; PH EFFECTS; SUBSTRATES;

PROTEOLYTIC ACTIVITIES; SOLID STATE FERMENTATION (SSF);

MICROBIOLOGY;

BUFFER; CALCIUM ION; CARBON; CITRIC ACID; COBALT; DETERGENT; MAGNESIUM ION; NITROGEN; OXIDIZING AGENT; PHOSPHATE; PROTEINASE; SODIUM ION; ZINC ION;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ISOLATION; EXTRACT; FUNGAL STRAIN; HUMAN; MOISTURE; PENICILLIUM; PH; PROTEIN ANALYSIS; PROTEIN STABILITY; SOLID STATE FERMENTATION; SOYBEAN; TEMPERATURE;

FUNGI; GLYCINE MAX; PENICILLIUM SP.;

EID: 0347927583     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(02)00283-1     Document Type: Article

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