Optimization of fermentation conditions for crude polysaccharides by Morchella esculenta using soybean curd residue

Industrial Crops and Products

Volumn 50, Issue , 2013, Pages 666-672

  Li, Shuhong ^a   Sang, Yaxin ^a,b   Zhu, Dan ^a   Yang, Yingnan ^a   Lei, Zhongfang ^a   Zhang, Zhenya ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b AGRICULTURAL UNIVERSITY OF HEBEI   (China)

Author keywords

Antioxidant activity; Morchella esculenta; Polysaccharides; Response surface methodology; Soybean curd residue

Indexed keywords

ANTI-OXIDANT ACTIVITIES; FERMENTATION CONDITIONS; FERMENTATION TEMPERATURE; MORCHELLA ESCULENTA; ORTHOGONAL EXPERIMENTAL DESIGN; RESPONSE SURFACE METHODOLOGY; SOLID-STATE FERMENTATION; SOYBEAN CURD RESIDUE;

OPTIMIZATION; POLYSACCHARIDES; SURFACE PROPERTIES;

FERMENTATION;

ANTIOXIDANT; BIOTECHNOLOGY; CROP RESIDUE; EXPERIMENTAL DESIGN; FERMENTATION; GLUCOSE; INDUSTRIAL PRODUCTION; INOCULATION; MUSHROOM; OPTIMIZATION; POLYSACCHARIDE; SOYBEAN;

EID: 84883278723     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2013.07.034     Document Type: Article

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