Significance of bed porosity, bran and specific surface area in solid-state cultivation of Aspergillus oryzae

Biomolecular Engineering

Volumn 22, Issue 4, 2005, Pages 133-139

  Rahardjo, Yovita S P ^a,b   Jolink, Fenna ^b   Haemers, Sebastiaan ^b   Tramper, Johannes ^b   Rinzema, Arjen ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Amylase; Aspergillus oryzae; Bran; Particle size; Porosity; Solid state fermentation; Substrate surface area

Indexed keywords

CULTIVATION; ENZYMES; FERMENTATION; GRAIN (AGRICULTURAL PRODUCT); OXYGEN; PARTICLE SIZE ANALYSIS; POROSITY; SUBSTRATES;

Α-AMYLASE; ASPERGILLUS ORYZAE; BRAN; SOLID-STATE FERMENTATION; SUBSTRATE SURFACE AREA;

MICROORGANISMS;

AMYLASE;

ARTICLE; ASPERGILLUS ORYZAE; BRAN; ENZYME SUBSTRATE; ENZYME SYNTHESIS; FLOUR; MYCELIUM; NONHUMAN; OXYGEN CONSUMPTION; POROSITY; PRIORITY JOURNAL; SOLID STATE; WHEAT;

ALPHA-AMYLASE; ASPERGILLUS ORYZAE; BIOMASS; BIOREACTORS; BIOTECHNOLOGY; CELL CULTURE TECHNIQUES; CELL PROLIFERATION; COMPUTER SIMULATION; FERMENTATION; FLOUR; OXYGEN; POROSITY; SUBSTRATE SPECIFICITY; TIME FACTORS; TRITICUM;

CULTIVATION; ENZYMES; FERMENTATION; MICROORGANISMS; OXYGEN; PARTICLE SIZE; POROSITY;

ASPERGILLUS ORYZAE; TRITICUM AESTIVUM;

EID: 23944453896     PISSN: 13890344     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bioeng.2005.05.002     Document Type: Article

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