Effect of nutritional parameters on laccase production by the culinary and medicinal mushroom, Grifola frondosa

World Journal of Microbiology and Biotechnology

Volumn 22, Issue 8, 2006, Pages 799-806

  Xing, Z T ^a   Cheng, J H ^a   Tan, Q ^a   Pan, Y J ^a,b  

^a INSTITUTE OF EDIBLE FUNGI   (China)

^b SHANGHAI OCEAN UNIVERSITY   (China)

Author keywords

Edible and medicinal mushrooms; Enzyme regulation; Extracellular laccase; Grifola frondosa; Liquid and solid state cultures; Mushroom development cycle

Indexed keywords

BIOMASS; CELL CULTURE; ENZYMES; GROWTH KINETICS; ORGANIC COMPOUNDS;

EDIBLE AND MEDICINAL MUSHROOMS; ENZYME REGULATION; EXTRACELLULAR LACCASE; GRIFOLA FRONDOSA; LIQUID AND SOLID-STATE CULTURES; MUSHROOM DEVELOPMENT CYCLE;

MICROBIOLOGY;

BASIDIOMYCOTA; FUNGI; GRIFOLA; GRIFOLA FRONDOSA;

EID: 33747068754     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-005-9106-0     Document Type: Article

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