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Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor
The study was conducted to evaluate effect of Coriolus versicolor mycelia on degrading starch and improving nutrition value in corn grits through solid state fermentation technique. The results showed that using soybean meal as a nitrogen source, α-amylase secreted from C. versicolor expressed 407.2...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Sociedade Brasileira de Microbiologia
2011
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768736/ https://www.ncbi.nlm.nih.gov/pubmed/24031762 http://dx.doi.org/10.1590/S1517-838220110004000015 |