Production of l-asparaginase from Escherichia coli ATCC 11303: Optimization by response surface methodology

Food and Bioproducts Processing

Volumn 89, Issue 4, 2011, Pages 315-321

  Kenari, Seyedeh Laleh Dashtban ^a   Alemzadeh, Iran ^a   Maghsodi, Vida ^a  

^a SHARIF UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Escherichia coli (ATCC 11303); l Asparaginase; Optimization; Production; Response surface methodology

Indexed keywords

AMINO ACIDS; ESCHERICHIA COLI; ION SOURCES; OPTIMIZATION; PRODUCTION; SUGARS; SURFACE PROPERTIES; YEAST;

AMIDOHYDROLASE; ENZYME PRODUCTION; INOCULUM SIZE; L -ASPARAGINASE; OPERATING CONDITION; OPTIMAL PRODUCTION; RESPONSE SURFACE METHODOLOGY; YEAST EXTRACTS;

ENZYME ACTIVITY;

ESCHERICHIA COLI; LURIA;

EID: 80054816274     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.11.002     Document Type: Article

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