Protease production by Aspergillus oryzae in solid-state fermentation using agroindustrial substrates

Journal of Chemical Technology and Biotechnology

Volumn 83, Issue 7, 2008, Pages 1012-1018

  Chutmanop, Jarun ^a   Chuichulcherm, Sinsupha ^b   Chisti, Yusuf ^c   Srinophakun, Penjit ^a  

^a KASETSART UNIVERSITY   (Thailand)

^b SRINAKHARINWIROT UNIVERSITY   (Thailand)

^c MASSEY UNIVERSITY   (New Zealand)

Author keywords

Amylases; Aspergillus oryzae; Proteases; Solid state fermentation

Indexed keywords

BIOCHEMICAL ENGINEERING; CANNING; FERMENTATION; FOOD PRESERVATION; GRAIN (AGRICULTURAL PRODUCT);

AMYLASES; ASPERGILLUS ORYZAE; COMMERCIAL ENZYMES; FOOD-GRADE; INITIAL MOISTURE CONTENT; INITIAL PH; LOCAL STRAINS; PROTEASE ACTIVITIES; PROTEASE PRODUCTION; PROTEASES; RICE BRANS; SOLID-STATE FERMENTATION; SUBSTRATE COMPOSITION; WHEAT BRAN;

SUBSTRATES;

AMYLASE; PROTEINASE;

ARTICLE; ASPERGILLUS ORYZAE; BRAN; CONTROLLED STUDY; DRY WEIGHT; ENZYME ACTIVITY; ENZYME SYNTHESIS; FOOD MICROBIOTECHNOLOGY; INCUBATION TEMPERATURE; MOISTURE; NONHUMAN; PH MEASUREMENT; RICE; SOLID STATE FERMENTATION; THAILAND; WHEAT;

ASPERGILLUS ORYZAE; TRITICUM AESTIVUM;

EID: 46049109713     PISSN: 02682575     EISSN: 10974660     Source Type: Journal    
DOI: 10.1002/jctb.1907     Document Type: Article

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