Xylanase production by Aspergillus niger LPB 326 in solid-state fermentation using statistical experimental designs

Food Technology and Biotechnology

Volumn 46, Issue 2, 2008, Pages 183-189

  Maciel, Giselle Maria ^a   Vandenberghe, Luciana Porto De Souza ^a   Haminiuk, Charles Windson Isidoro ^b   Fendrich, Ricardo Cancio ^a   Bianca, Bianca Eh Delia ^a   Da Silva Brandalize, Tahiana Quintella ^a   Pandey, Ashok ^c   Soccol, Carlos Ricardo ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^c REGIONAL RESEARCH LABORATORY CSIR   (India)

Author keywords

Aspergillus niger; Solid state fermentation; Statistical designs; Xylanase

Indexed keywords

ASPERGILLUS NIGER; INITIAL WATER CONTENTS; LIGNOCELLULOSIC SUBSTRATES; OPTIMIZED CONDITIONS; SOLID-STATE FERMENTATION; STATISTICAL DESIGN; STATISTICAL EXPERIMENTAL DESIGN; XYLANASES;

BAGASSE; FERMENTATION; OPTIMIZATION; STATISTICS;

ASPERGILLUS;

ASPERGILLUS NIGER; GLYCINE MAX;

EID: 46349111777     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Conference Paper

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