Production of Lipase from Candida rugosa Using Cheese Whey through Experimental Design and Surface Response Methodology

Food and Bioprocess Technology

Volumn 4, Issue 8, 2011, Pages 1473-1481

  Tommaso, Giovana ^a   de Moraes, Bruna Souza ^a   Macedo, Gabriela Cruz ^a   Silva, Guilherme Sousa ^a   Kamimura, Eliana Setsuko ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Candida rugosa; Cheese whey; Experimental design; Lipases

Indexed keywords

BEST VALUE; CANDIDA RUGOSA; CHEESE WHEY; CULTURE MEDIUM; ENZYMATIC ACTIVITIES; HIGH CONCENTRATION; LIPASE FROM CANDIDA RUGOSA; LIPASE PRODUCTION; LIPOLYTIC ACTIVITY; MALT EXTRACT; OLIVE OIL; PREDICTIVE MODELS; SECOND-ORDER MODELS; SURFACE RESPONSE; TWEEN 80;

CANDIDA; DESIGN; DESIGN OF EXPERIMENTS; LIPASES; STATISTICS; VEGETABLE OILS; YEAST;

SUBSTRATES;

CANDIDA RUGOSA;

EID: 80053571019     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0432-3     Document Type: Article

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