✦ LIBER ✦

Production of a Laccase and Decrease of the Phenolic Content in Canola Meal during the Growth of the Fungus Pleurotus ostreatus in Solid State Fermentation Processes

✍ Scribed by J. Hu; Z. Duvnjak

Book ID: 111660488
Publisher: John Wiley and Sons
Year: 2004
Tongue: English
Weight: 449 KB
Volume: 4
Category: Article
ISSN: 1618-0240
DOI: 10.1002/elsc.200400005

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Production of laccase as the sole phenol

Production of laccase as the sole phenoloxidase by a Brazilian strain of Pleurotus pulmonarius in solid state fermentation

✍ Cristina Giatti Marques De Souza; Adriana Zilly; Rosane Marina Peralta 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 103 KB 👁 2 views

The effect of surfactants on the phytase

The effect of surfactants on the phytase production and the reduction of the phytic acid content in canola meal byAspergillus carbonariusduring a solid state fermentation process

✍ S. Al-Asheh; Z. Duvnjak 📂 Article 📅 1994 🏛 Springer Netherlands 🌐 English ⚖ 356 KB

Use of various coffee industry residues

Use of various coffee industry residues for the cultivation of Pleurotus ostreatus in solid state fermentation

✍ L. Fan; A. Pandey; R. Mohan; C. R. Soccol 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 620 KB

## Abstract Studies were carried out to evaluate the feasibility of using coffee industry residues, __viz.__ coffee husk, coffee leaves and spent coffee ground as substrates in solid state fermentation (SSF) to cultivate edible mushrooms __Pleurotus__. Eight strains of __Pleurotus ostreatus__ and t

Effect of Glucose Concentration on the B

Effect of Glucose Concentration on the Biomass and Phytase Productions and the Reduction of the Phytic Acid Content in Canola Meal by Aspergillus carbonarius during a Solid-State Fermentation Process

✍ Sameer Al-Asheh; Zdravko Duvnjak 📂 Article 📅 1994 🏛 American Institute of Chemical Engineers 🌐 English ⚖ 703 KB

A method for the decrease of phenolic co

A method for the decrease of phenolic content in commercial canola meal using an enzyme preparation secreted by the white-rot fungus Trametes versicolor

✍ K. Lacki; Z. Duvnjak 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 373 KB 👁 2 views

An enzymatic process for upgrading the quality of canola meal (CM) by decreasing its phenolic content was investigated. The new method was based on the addition of the enzyme preparation from white-rot fungus Trametes versicolor to the meal-buffer slurry. A 98% decrease in the concentration of SAE w

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