Production optimization, purification, and characterization of a novel acid protease from a fusant by Aspergillus oryzae and Aspergillus niger

European Food Research and Technology

Volumn 238, Issue 6, 2014, Pages 905-917

  Li, Caihong ^a   Xu, Defeng ^b   Zhao, Mouming ^c   Sun, Lijun ^b   Wang, Yaling ^b  

^a GUANGDONG MEDICAL UNIVERSITY   (China)

^b GUANGDONG OCEAN UNIVERSITY   (China)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Acid protease; Aspergillus; Characterization; Production; Purification

Indexed keywords

ACTIVATION ENERGY; ASPERGILLUS; CHARACTERIZATION; PRODUCTION;

ACID PROTEASE; ASPERGILLUS ORYZAE; ENERGY OF ACTIVATION; INHIBITORY EFFECT; OPTIMUM TEMPERATURE; PRODUCTION OPTIMIZATION; STATISTICAL OPTIMIZATION; TEMPERATURE RANGE;

PURIFICATION;

ASPERGILLUS; ASPERGILLUS NIGER; ASPERGILLUS ORYZAE;

EID: 84901234848     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2172-5     Document Type: Article

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