Utilization of soybean vinasse for α-galactosidase production

Food Research International

Volumn 42, Issue 4, 2009, Pages 476-483

  Sanada, Cássia T N ^a   Karp, Susan G ^a   Spier, Michele R ^a   Portella, Augustus C ^a   Gouvêa, Patrícia M ^a   Yamaguishi, Caroline T ^a   Vandenberghe, Luciana P S ^a   Pandey, Ashok ^b   Soccol, Carlos R ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b REGIONAL RESEARCH LABORATORY CSIR   (India)

Author keywords

Galactosidase; Lactobacillus agilis; Soybean molasses; Soybean vinasse

Indexed keywords

ALCOHOLIC FERMENTATIONS; CONCENTRATION OF; ENZYMATIC ACTIVITIES; FERMENTATION MEDIUMS; LACTOBACILLUS AGILIS; SOLUBLE SOLIDS; SOYBEAN MEALS; SOYBEAN MOLASSES; SOYBEAN VINASSE; SUBMERGED FERMENTATIONS; YEAST EXTRACTS;

BIOCHEMICAL ENGINEERING; ENZYME ACTIVITY; ENZYMES; MOLASSES;

FERMENTATION;

GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS AGILIS;

EID: 64249110068     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.01.017     Document Type: Article

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