Partial characterization of lipases produced by a newly isolated Penicillium sp. in solid state and submerged fermentation: A comparative study

LWT

Volumn 42, Issue 9, 2009, Pages 1557-1560

  Wolski, Elisangela ^a   Menusi, Elisangele ^a   Remonatto, Daniela ^a   Vardanega, Renata ^a   Arbter, Francieli ^a   Rigo, Elisandra ^b   Ninow, Jorge ^b   Mazutti, Márcio A ^c   Di Luccio, Marco ^a   de Oliveira, Débora ^a   Treichel, Helen ^a  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Lipases; Partial characterization; Solid state fermentation; Submerged fermentation

Indexed keywords

FERMENTATION; SAMARIUM COMPOUNDS;

COMPARATIVES STUDIES; ENZYMATIC EXTRACTS; HALF LIFE TIME; HIGH ACTIVITY; OPTIMUM ACTIVITY; PARTIAL CHARACTERIZATION; PENICILLIUM SP; SOLID-STATE FERMENTATION; SUBMERGED FERMENTATION;

LIPASES;

PENICILLIUM; PENICILLIUM SP.;

EID: 67349240506     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.04.006     Document Type: Article

References (15)

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