Optimization of fermentation parameters for high-activity inulinase production and purification from Rhizopus oryzae by Plackett–Burman and Box

Optimization of fermentation parameters for high-activity inulinase production and purification from Rhizopus oryzae by Plackett–Burman and Box–Behnken

Published:2020-06-24 Issue:2 Volume:58 Page:739-751
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Yazici Sercan Ozbek^ORCID,Sahin Selmihan,Biyik Haci Halil,Geroglu Yusuf,Ozmen Ismail

Funder

Adnan Menderes Üniversitesi

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04591-3.pdf

Reference36 articles.

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3. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72(1–2):248–254

4. Cordova-Villegas LG, Cordova-Villegas AY, Taylor KE, Biswas N (2019) Response surface methodology for optimization of enzyme-catalyzed azo dye decolorization. J Environ Eng 145(5):04019013. https://doi.org/10.1061/(ASCE)EE.1943-7870.0001513

5. Danial EN, Ayaz NOA, Alnahdi HSO (2015) Production of inulinase by free and immobilized cells of Penicillium funiculosum p. 36. Braz Arc Biol Technol 58(4):636–642. https://doi.org/10.1590/S1516-8913201500167

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