Solid-state fermentation of cornmeal with the ascomycete Morchella esculenta for degrading starch and upgrading nutritional value

World Journal of Microbiology and Biotechnology

Volumn 26, Issue 1, 2010, Pages 15-20

  Zhang, Gui Ping ^a,b   Zhang, Feng ^a   Ru, Wen Ming ^b   Han, Jian Rong ^a  

^a SHANXI UNIVERSITY   (China)

^b CHANGZHI UNIVERSITY   (China)

Author keywords

Cornmeal; Morchella esculenta; Mycelial biomass; Solid state fermentation; Starch

Indexed keywords

AMYLASE ACTIVITY; BASAL MEDIUM; CULTURE CONDITIONS; DEGRADATION RATE; MAXIMUM VALUES; MORCHELLA ESCULENTA; MYCELIAL BIOMASS; NUTRIENT SALTS; NUTRITIONAL VALUE; OPTIMUM CULTURE MEDIUM; ORTHOGONAL EXPERIMENT; SOLID-STATE FERMENTATION; STARCH CONTENTS; YEAST EXTRACTS;

BIOMASS; DEGRADATION; GLUCOSE; STARCH; YEAST;

FERMENTATION;

ASCOMYCOTA; FUNGI; MORCHELLA ESCULENTA;

EID: 77951094342     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-009-0135-y     Document Type: Article

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