Thermostable invertases from Paecylomyces variotii produced under submerged and solid-state fermentation using agroindustrial residues

World Journal of Microbiology and Biotechnology

Volumn 28, Issue 2, 2012, Pages 463-472

  Giraldo, Marielle Aleixo ^a   da Silva, Tony Márcio ^b   Salvato, Fernanda ^b   Terenzi, Héctor Francisco ^b   Jorge, João Atílio ^b   Guimarães, Luis Henrique Souza ^b  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Fructofuranosidase; Fungi; Invertase; Paecylomyces; Sucrose

Indexed keywords

AGRO-INDUSTRIAL RESIDUE; CARBOHYDRATE CONTENT; CELL EXTRACTS; ELECTROPHORETIC HOMOGENEITY; ENZYME PRODUCTION; EXTRACELLULAR; EXTRACELLULAR ENZYMES; FILAMENTOUS FUNGI; HALF LIVES; INVERTASE; ORGANIC NITROGEN SOURCES; PAECYLOMYCES; SDS-PAGE; SEPHACRYL S-200; SOLID-STATE FERMENTATION; SUBMERGED AND SOLID-STATE FERMENTATION; SUBMERGED FERMENTATION; WHEAT BRAN;

BARIUM; CARBOHYDRATES; CELLS; ENZYMES; FUNGI; GLUCOSE; MANGANESE; MANGANESE COMPOUNDS; PURIFICATION; SUGAR (SUCROSE);

FERMENTATION;

BETA FRUCTOFURANOSIDASE; FUNGAL PROTEIN; SUCROSE;

ARTICLE; CHEMISTRY; ENZYME STABILITY; FERMENTATION; ISOLATION AND PURIFICATION; KINETICS; METABOLISM; PH; PHYSIOLOGY; TEMPERATURE;

BETA-FRUCTOFURANOSIDASE; ENZYME STABILITY; FERMENTATION; FUNGAL PROTEINS; HYDROGEN-ION CONCENTRATION; KINETICS; SUCROSE; TEMPERATURE;

FUNGI; TRITICUM AESTIVUM;

EID: 84856480074     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-011-0837-9     Document Type: Article

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