Production and partial characterization of lipases from a newly isolated Penicillium sp. using experimental design

Letters in Applied Microbiology

Volumn 49, Issue 1, 2009, Pages 60-66

  Wolski, E ^a   Rigo, E ^b   Di Luccio, M ^a   Oliveira, J V ^a   De Oliveira, D ^a   Treichel, H ^a  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Biochemical Engineering; Bioprocess; Fermentation; Fungi; Penicillium

Indexed keywords

BIOCHEMISTRY; CATALYSTS; ENZYMES; FERMENTATION; LIPASES; SODIUM CHLORIDE; STATISTICS; VEGETABLE OILS; YEAST;

BIOPROCESS; BIOTECHNOLOGICAL APPLICATIONS; CATALYTIC PROPERTIES; CRUDE EXTRACT; ENZYMATIC EXTRACTS; EXPERIMENTAL DESIGN; EXPERIMENTAL DESIGN TECHNIQUES; FREEZING TEMPERATURES; GENETICALLY MODIFIED ORGANISMS; INITIAL ACTIVITY; ISOLATED STRAINS; LIPASE ACTIVITY; LIPASE PRODUCTION; OLIVE OIL; OPERATIONAL CONDITIONS; OPTIMUM ACTIVITY; PARTIAL CHARACTERIZATION; PENICILLIUM; PENICILLIUM SP; PH RANGE; SUBMERGED FERMENTATION; YEAST EXTRACTS;

BIOCHEMICAL ENGINEERING;

OLIVE OIL; PEPTONE; SODIUM CHLORIDE; TRIACYLGLYCEROL LIPASE;

ENZYME ACTIVITY; EXPERIMENTAL DESIGN; FERMENTATION; FUNGUS; TEMPERATURE EFFECT; YEAST;

ARTICLE; BACTERIUM CULTURE; BACTERIUM ISOLATION; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME SYNTHESIS; INOCULATION; NONHUMAN; PENICILLIUM; PH; SUBMERGED FERMENTATION; TEMPERATURE; YEAST;

FUNGI; PENICILLIUM; PENICILLIUM SP.;

EID: 67249151871     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2009.02620.x     Document Type: Article

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