Protease production by different thermophilic fungi

Applied Biochemistry and Biotechnology

Volumn 146, Issue 1-3, 2008, Pages 223-230

  Macchione, Mariana M ^a   Merheb, Carolina W ^a   Gomes, Eleni ^a   Da Silva, Roberto ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Protease; Solid state fermentation; Submerged fermentation; Thermophilic fungi; Wheat bran

Indexed keywords

AGRICULTURAL PRODUCTS; BIOCHEMICAL ENGINEERING; DAIRY PRODUCTS; FERMENTATION; FOOD ADDITIVES; FOOD PRODUCTS PLANTS;

ASPERGILLUS FLAVUS; ASPERGILLUS SP.; COMPARATIVE STUDIES; ENZYME SECRETION; FERMENTATION SYSTEMS; MILK POWDERS; PROTEASE; PROTEASE PRODUCTION; PROTEOLYTIC ACTIVITIES; SOLID STATE FERMENTATION; SOYBEAN FLOUR; SUBMERGED FERMENTATION; THERMOPHILIC FUNGI; WHEAT BRAN;

FUNGI;

PROTEINASE;

ARTICLE; ASPERGILLUS FLAVUS; COMPARATIVE STUDY; ENZYME RELEASE; FUNGUS; MILK; NONHUMAN; PROKARYOTES BY HABITAT; RHIZOMUCOR; RHIZOMUCOR PUSILLUS; RICE; SOLID STATE FERMENTATION; SOYBEAN; SUBMERGED FERMENTATION; THERMOASCUS; THERMOMYCES LANUGINOSUS; THERMOPHILIC FUNGI; WHEAT BRAN;

ENZYME ACTIVATION; ENZYME STABILITY; MITOSPORIC FUNGI; PEPTIDE HYDROLASES; SPECIES SPECIFICITY; SUBSTRATE SPECIFICITY;

ASPERGILLUS FLAVUS; ASPERGILLUS SP.; FUNGI; GLYCINE MAX; RHIZOMUCOR; RHIZOMUCOR PUSILLUS; THERMOASCUS AURANTIACUS; THERMOMYCES LANUGINOSUS; TRITICUM AESTIVUM;

EID: 49349105050     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12010-007-8034-x     Document Type: Article

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