Effect of temperature, moisture, and carbon supplementation on lipase production by solid-state fermentation of soy cake by Penicillium simplicissimum

Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology

Volumn 113, Issue 1-3, 2004, Pages 173-180

  Di Luccio, Marco ^a   Capra, Fernando ^a   Ribeiro, Najara P ^a   Vargas, Gean D L P ^a   Freire, Denise M G ^b   De Oliveira, Débora ^a  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Lipase; Moisture; Olive oil; Penicillium, soy cake; Solid state fermentation

Indexed keywords

ENZYMES; FERMENTATION; MOISTURE; PH EFFECTS; STATISTICAL METHODS;

CAKE MOISTURE; CARBON SUPPLEMENTATION; LIPASE ACTIVITY;

CARBON;

CARBON; OLIVE OIL; TRIACYLGLYCEROL LIPASE; VEGETABLE OIL;

CONCENTRATION (PARAMETERS); CONFERENCE PAPER; ENZYME ACTIVITY; FOOD BIOTECHNOLOGY; FUNGUS ISOLATION; INCUBATION TEMPERATURE; MOISTURE; NONHUMAN; PENICILLIUM SIMPLICISSIMUM; PH; SOLID STATE FERMENTATION; SOYBEAN; STATISTICAL ANALYSIS; SUPPLEMENTATION; TEMPERATURE SENSITIVITY; ARTICLE; BIOSYNTHESIS; BIOTECHNOLOGY; CHEMISTRY; CULTURE MEDIUM; FERMENTATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; PENICILLIUM; TEMPERATURE; TIME;

FUNGI; GLYCINE MAX; PENICILLIUM; PENICILLIUM SIMPLICISSIMUM;

BIOTECHNOLOGY; CARBON; CULTURE MEDIA; FERMENTATION; HYDROGEN-ION CONCENTRATION; LIPASE; PENICILLIUM; PLANT OILS; SOYBEANS; TEMPERATURE; TIME FACTORS;

EID: 11244328855     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1385/ABAB:113:1-3:173     Document Type: Conference Paper

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