The production of a laccase and the decrease of the phenolic content in canola meal during the growth of the fungus Pleurotus ostreatus in solid state fermentation processes

Engineering in Life Sciences

Volumn 4, Issue 1, 2004, Pages 50-55

  Hu, J ^a   Duvnjak, Z ^a  

^a UNIVERSITY OF OTTAWA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ESTER DERIVATIVE; LACCASE; PHENOL; SINAPIC ACID DERIVATIVE;

BACTERIUM; BIOTECHNOLOGY; FERMENTATION;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME KINETICS; ENZYME SYNTHESIS; FERMENTATION MEDIUM; FUNGAL BIOMASS; FUNGUS GROWTH; INOCULATION; MOISTURE; NONHUMAN; PARTICLE SIZE; PLEUROTUS OSTREATUS; RAPESEED; SOLID STATE FERMENTATION; STRAIN DIFFERENCE;

BRASSICA NAPUS VAR. NAPUS; FUNGI; PLEUROTUS; PLEUROTUS OSTREATUS;

EID: 1842451805     PISSN: 16180240     EISSN: None     Source Type: Journal    
DOI: 10.1002/elsc.200400005     Document Type: Article

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