Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzae.
Food Chem
; 271: 606-613, 2019 Jan 15.
Article
en En
| MEDLINE
| ID: mdl-30236722
Palabras clave
(NH(4))(2)SO(4) (PubChem CID: 22921); 2,5-Dihydro-2,4,5-Trimethylthiazoline (PubChem CID: 263626); 3, 5-Dinitrosalicylic acid (PubChem CID: 11873); A. oryzae; Acetonitrile (PubChem CID: 6342); Ammonium bicarbonate (PubChem CID: 61507); Casein (PubChem CID: 73995022); Dithiothreitol (PubChem CID: 19001); Fermentation; Folin's reagent (PubChem CID: 10636); Formic acid (PubChem CID: 284); Glycoside hydrolase; Indole-3-acetic acid (PubChem CID: 802); Na(2)CO(3) (PubChem CID: 10340); Phenylmethanesulfonyl fluoride (PubChem CID: 4784); Proteinase; Proteome; Tetraethylammonium bromide (PubChem CID: 6285); Trichloroacetic acid (PubChem CID: 6421); Trypsin (PubChem CID: 23729580)
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Péptido Hidrolasas
/
Aspergillus oryzae
/
Fermentación
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Microbiología de Alimentos
Idioma:
En
Revista:
Food Chem
Año:
2019
Tipo del documento:
Article