Solid state fermentation process for polygalacturonase production using tray bioreactor

Chemical Engineering Transactions

Volumn 27, Issue , 2012, Pages 355-360

  Alcântara, Siumara R ^a   Da Silva, Flávio L H ^b  

^a FEDERAL UNIVERSITY OF CAMPINA GRANDE   (Brazil)

^b FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ASPERGILLUS; BIOREACTORS; DESIGN OF EXPERIMENTS; ENZYMES; FOOD PROCESSING; FRUIT JUICES; PROCESS CONTROL;

ASPERGILLUS NIGER; BIOLOGICAL APPLICATIONS; ENZYMATIC ACTIVITIES; FACTORIAL EXPERIMENTAL DESIGN; FERMENTATION TEMPERATURE; POLYGALACTURONASE ACTIVITY; SOLID-STATE FERMENTATION; SUBSTRATE THICKNESS;

FERMENTATION;

EID: 84864414856     PISSN: 22839216     EISSN: 22839216     Source Type: Journal    
DOI: 10.3303/CET1227060     Document Type: Conference Paper

References (8)

1. Alcântara S.R., Silva F.L.H., 2011, Influence of spores concentration, moisture, ammonium sulphate concentration and temperature on polygalacturonase production using cashew apple in the solid state fermentation process. Chemical Engineering Transactions, 24, 949-954, DOI: 10.3303/CET1124159.
2. Couto S.R., Sanromàn M.A., 2006, Application of solid state fermentation to food industry - A review. Journal of Food Engineering, 76, 291-302.
3. Gomes J., Zeni J., Cence K., Toniazzo G., Treichel H., Valduga E., 2011, Evaluation of production and characterization of polygalacturonase by Aspergillus niger ATCC 9642. Food and Bioproducts Processing, 89, 281-287.
4. Pandey A., 2004, Concise Encyclopedia of Bioresource Technology. Food Products Press, New York, USA.
5. Rodrigues M.I., Iemma A.F., 2005, Experimental design and optimization of processes: a strategy of sequential planning (In Portugese). Casa do Pão Editora, São Paulo, Brazil.
6. Santos M.M., Rosa A.S., Dal'Boit S., Mitchell D.A., Krieger N., 2004, Thermal denaturation: is solidstate fermentation really a good technology for the production of enzymes? Bioresource Technology, 93, 261-268.
7. Oliveira L.G.L., Ipiranga A.S.R., 2009, Sustainability and innovation in the productive chain of cashew in Ceará (In Portugese). Revista Eletrônica de Gestão Organizacional, 7, 252-272.
8. Pinto G.A.S., Brito E.S., Silva F.L.H., Santos S.F.M., Macedo G.R., 2006, Solid state fermentation: an alternative to the use and exploitation of agro-industrial residues (In Portugese). Revista Química Industrial, 74, 17-20.