Perspectives of solid state fermentation for production of food enzymes

American Journal of Biochemistry and Biotechnology

Volumn 4, Issue 4, 2008, Pages 354-366

  Aguilar, Cristobal Noe ^a   Gutiérrez Sánchez, Gerardo ^b   Rado Barragán, PLilia A ^c   Rodríguez Herrera, Raul ^a   Martínez Hernandez, José L ^a   Contreras Esquivel, Juan C ^a  

^a UNIVERSIDAD AUTÓNOMA DE COAHUILA   (Mexico)

^b UNIVERSITY OF GEORGIA   (United States)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Food enzymes; Production; Solid state culture

Indexed keywords

APPLICATION STUDIES; ECONOMIC SECTORS; FOOD ENZYMES; FOOD INDUSTRIES; PECTINASES; PHYTASES; PROCESS CHARACTERISTICS; SOLID STATE CULTURE; SOLID-STATE FERMENTATION; SUBMERGED CULTURES; SUBMERGED FERMENTATION; XYLANASES;

CATALYSTS; FERMENTATION; METABOLITES;

ENZYMES;

ASPARTAME; BETA MANNOSIDASE; CAFFEINASE; CAFFEINE; CARBON DIOXIDE; COSMETIC; DETERGENT; ENZYME; FOOD ADDITIVE; HEMICELLULOSE; HOMOGALACTURONAN; MICROBIAL ENZYME; NITROGEN; OXYGEN; PECTIN; PHYTASE; POLYGALACTURONASE; POLYMER; PROTEINASE; TANNASE; UNCLASSIFIED DRUG; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; ASPERGILLUS; ASPERGILLUS TAMARII; BACILLUS; BACILLUS THERMOPROTELYTICUS; BIOREACTOR; BREVIBACTERIUM; CATABOLISM; CATALYSIS; CHEESE; CULTURE MEDIUM; DRUG INDUSTRY; ENZYME METABOLISM; ENZYME PURIFICATION; ENZYME REGULATION; ENZYME SYNTHESIS; EXTRACTION; FERMENTATION TECHNIQUE; FOOD; FOOD ANALYSIS; FOOD INDUSTRY; FOOD QUALITY; HUMIDITY; INOCULATION; INTERMETHOD COMPARISON; LIQUID; LIQUID SURFACE FERMENTATION; NONHUMAN; PH; PHYSICAL CHEMISTRY; SOLID STATE FERMENTATION; SUBMERGED FERMENTATION; TEA; WINE;

EID: 68249111211     PISSN: 15533468     EISSN: None     Source Type: Journal    
DOI: 10.3844/ajbbsp.2008.354.366     Document Type: Article

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