Application of statistical experimental design to optimize culture requirements of Aspergillus sp. Zh-26 producing xylanase for degradation of arabinoxylans in mashing

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

  Li, Y ^a   Liu, Z ^a,b   Cui, F ^c   Xu, Y ^a   Zhao, H ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

^c JIANGSU UNIVERSITY   (China)

Author keywords

Arabinoxylans; Box Behnken experimental design; Medium optimization; Plackett Burman; Xylanase

Indexed keywords

ARABINOXYLAN; ENDO 1,4 BETA XYLANASE; FUNGAL DNA; XYLAN;

ARTICLE; ASPERGILLUS; BIOSYNTHESIS; CHEMISTRY; CULTURE MEDIUM; DNA SEQUENCE; FOOD HANDLING; GENE AMPLIFICATION; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; SPECIES DIFFERENCE;

ASPERGILLUS; CULTURE MEDIA; DNA, FUNGAL; ENDO-1,4-BETA XYLANASES; FOOD HANDLING; FOOD TECHNOLOGY; GENE AMPLIFICATION; SEQUENCE ANALYSIS, DNA; SPECIES SPECIFICITY; XYLANS;

ASPERGILLUS; ASPERGILLUS AWAMORI; ASPERGILLUS SP.; TRITICUM AESTIVUM;

EID: 34250832680     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00389.x     Document Type: Article

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