Study of the extraction, concentration, and partial characterization of lipases obtained from penicillium verrucosum using solid-state fermentation of soybean bran

Food and Bioprocess Technology

Volumn 3, Issue 4, 2010, Pages 537-544

  Menoncin, Silvana ^a   Domingues, Natália Molossi ^a   Freire, Denise Maria Guimarães ^b   Toniazzo, Geciane ^a   Cansian, Rogério Luis ^a   Oliveira, J Vladimir ^a   Di Luccio, Marco ^a   de Oliveira, Débora ^a   Treichel, Helen ^a  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Extraction optimization; Lipase; Lipase concentration; Partial characterization; Solid state fermentation

Indexed keywords

AMMONIUM SULFATE; ENZYMATIC EXTRACTS; EXTRACTION CONDITIONS; HYDROLYTIC ACTIVITIES; INITIAL VALUES; LOW TEMPERATURES; MICROBIAL LIPASE; OPTIMUM TEMPERATURE; PARTIAL CHARACTERIZATION; PRODUCTION COST; SOLID-STATE FERMENTATION;

AMMONIUM COMPOUNDS; CONCENTRATION (PROCESS); ENZYMES; FERMENTATION; OPTIMIZATION;

LIPASES;

GLYCINE MAX; PENICILLIUM; PENICILLIUM VERRUCOSUM;

EID: 77953902092     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0104-8     Document Type: Article

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