Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

BACKGROUND: Amylases produced by fungi during solid-state fermentation are the most widely used commercial enzymes to meet the ever-increasing demands of the global enzyme market. The use of low-cost substrates to curtail the production cost and reuse solid wastes are seen as viable options for the...

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Detalles Bibliográficos
Autores principales: Balakrishnan, M., Jeevarathinam, G., Kumar, S. Kiran Santhosh, Muniraj, Iniyakumar, Uthandi, Sivakumar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8094467/
https://www.ncbi.nlm.nih.gov/pubmed/33947396
http://dx.doi.org/10.1186/s12896-021-00686-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8094467/
https://www.ncbi.nlm.nih.gov/pubmed/33947396
http://dx.doi.org/10.1186/s12896-021-00686-7

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