Value added waste of Jatropha curcas residue: Optimization of protease production in solid state fermentation by Taguchi DOE methodology

Industrial Crops and Products

Volumn 37, Issue 1, 2012, Pages 1-5

  Thanapimmetha, Anusith ^a,b   Luadsongkram, Ampon ^a   Titapiwatanakun, Boosaree ^a   Srinophakun, Penjit ^a,b  

^a KASETSART UNIVERSITY   (Thailand)

^b CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Aspergillus oryzae; Jatropha curcas seed cake; Protease; Solid state fermentation; Taguchi method

Indexed keywords

ASPERGILLUS ORYZAE; JATROPHA CURCAS; PROTEASE; SOLID STATE FERMENTATION; TAGUCHI;

AGRICULTURAL WASTES; ASPERGILLUS; EXPERIMENTS; FERMENTATION; INDUSTRIAL APPLICATIONS; MOISTURE DETERMINATION; OPTIMIZATION; SEED; TAGUCHI METHODS;

SUBSTRATES;

COMMERCIAL ACTIVITY; COMMERCIAL SPECIES; CROP RESIDUE; DICOTYLEDON; ENZYME ACTIVITY; EXPERIMENTAL STUDY; EXTRACTION METHOD; FERMENTATION; FUNGUS; MOISTURE CONTENT; OPTIMIZATION; SUBSTRATE;

ASPERGILLUS ORYZAE; JATROPHA CURCAS; MANIHOT ESCULENTA;

EID: 84857133003     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2011.11.003     Document Type: Article

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