✦ LIBER ✦

Bioconversion of sugarcane bagasse into a protein-rich product by white rot fungus

✍ Scribed by Samir A. El-Sayed; Mohamed T. Zaki; Amal W. Abou El-Khair

Book ID: 103934717
Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 285 KB
Volume: 12
Category: Article
ISSN: 0921-3449
DOI: 10.1016/0921-3449(94)90007-8

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Production of laccase and manganese pero

Production of laccase and manganese peroxidase by white-rot fungi from sugarcane bagasse in solid bed: Use for dyes decolourisation

✍ Gilda Guerra; Osmel Domínguez; Miguel Ramos-Leal; Ana M. Manzano; María I. Sánch 📂 Article 📅 2008 🏛 Springer-Verlag 🌐 English ⚖ 557 KB

Production of laccase from Trametes trog

Production of laccase from Trametes trogii TEM H2: a newly isolated white-rot fungus by air sampling

✍ Dr. Ali Kocyigit; M. Baris Pazarbasi; Ihsan Yasa; Guven Ozdemir; Ismail Karaboz 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 281 KB

Culture conditions for the production of

Culture conditions for the production of pectinolytic enzymes by the white-rot fungus Trametes trogii on a laboratory scale

✍ L. Levin; F. Forchiassin 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 623 KB

Solid-state fermentation of lignocellulo

Solid-state fermentation of lignocellulotic materials for the production of enzymes by the white-rot fungus Trametes hirsuta in a modular bioreactor

✍ Ulrike Böhmer; Susanne Frömmel; Thomas Bley; Matthias Müller; Katrin Frankenfeld 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 249 KB

Production of a white wine and a protein

Production of a white wine and a protein-rich soy flour by yeast fermentation of soybean slurry, soybean milk and the whey from tofu production

✍ V. Yee; G. H. Wellington; A. Olek; K. H. Steinkraus 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 334 KB 👁 2 views

9 dry white wine with an alcoholic content of 10 to 14% v/v was produced by yeast fermentation of slurried ground soybeans, soybean milk and whey from tofu production. Wines from whey and soybean milk were judged by a 20 member taste panel to be acceptable and comparable to a commercial Chablis cont