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Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes.
Balakrishnan, M; Jeevarathinam, G; Kumar, S Kiran Santhosh; Muniraj, Iniyakumar; Uthandi, Sivakumar.
Affiliation
  • Balakrishnan M; Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India. bala_tnau@yahoo.com.
  • Jeevarathinam G; Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India.
  • Kumar SKS; Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India.
  • Muniraj I; Biocatalysts Laboratory, Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India.
  • Uthandi S; Biocatalysts Laboratory, Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641 003, India. usivakumartnau@gmail.com.
BMC Biotechnol ; 21(1): 33, 2021 05 04.
Article in En | MEDLINE | ID: mdl-33947396
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Full text: 1 Database: MEDLINE Main subject: Aspergillus oryzae / Plant Oils / Fungal Proteins / Culture Media / Alpha-Amylases Type of study: Evaluation_studies Language: En Year: 2021 Type: Article
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Full text: 1 Database: MEDLINE Main subject: Aspergillus oryzae / Plant Oils / Fungal Proteins / Culture Media / Alpha-Amylases Type of study: Evaluation_studies Language: En Year: 2021 Type: Article