Production and action of an Aspergillus phoenicis enzymatic pool using different carbon sources Produção e ação de um pool enzimático de Aspergillus phoenicis com fontes de carbono diferentes

Production and action of an Aspergillus phoenicis enzymatic pool using different carbon sources Produção e ação de um pool enzimático de Aspergillus phoenicis com fontes de carbono diferentes

Aspergillus phoenicis is an interesting heat tolerant fungus that can synthesize enzymes with several applications in the food industry due to its great hydrolytic potential. In this work, the fungus produced high enzymatic levels when cultivated on inexpensive culture media consisting of flakes fro...

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Bibliographic Details
Main Authors: Vivian Machado Benassi, Rosymar Coutinho de Lucas, Michele Michelin, João Atílio Jorge, Héctor Francisco Terenzi, Maria de Lourdes Teixeira de Moraes Polizeli
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2012-09-01
Series:Brazilian Journal of Food Technology
Subjects:
Aspergillus phoenicis
Amilase
Flocos de centeio
Amido de batata
Farinha de mandioca
Amylase
Rye flakes
Potato starch
Cassava flour
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000300009

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000300009

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