Acid protease production by Aspergillus oryzae on potato pulp powder with emphasis on glycine releasing activity: A benefit to the food industry

Food and Bioproducts Processing

Volumn 96, Issue , 2015, Pages 180-188

  Murthy, Pushpa S ^a,b   Kusumoto, Ken Ichi ^b  

^a Food Technological Research Institute   (India)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Aspergillus oryzae; Glycine; Potato pulp; Protease; Response surface methodology; Solid state fermentation

Indexed keywords

AMINO ACIDS; FERMENTATION; SUSTAINABLE DEVELOPMENT;

ASPERGILLUS ORYZAE; POTATO PULP; PROTEASE; RESPONSE SURFACE METHODOLOGY; SOLID-STATE FERMENTATION;

ASPERGILLUS;

ASPERGILLUS ORYZAE; SOLANUM TUBEROSUM;

EID: 84939798449     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2015.07.013     Document Type: Article

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