Effect of Fermentation Mode on the Production of Xylanolytic Enzymes from Aspergillus niger
Author:
Affiliation:
1. Department of Chemical Engineering, Tokyo Institute of Technology
Publisher
Society of Chemical Engineers, Japan
Subject
General Chemical Engineering,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jcej/46/9/46_13we062/_pdf
Reference17 articles.
1. Bailey, M. J., P. Biely and K. Poutanen; “Interlaboratory Testing of Methods for Assay of Xylanase Activity,” J. Biotechnol., 23, 257–270 (1992)
2. Bastawde, K. B.; “Xylan Structure, Microbial Xylanases, and Their Mode of Action,” World J. Microbiol. Biotechnol., 8, 353–368 (1992)
3. Beg, Q. K., M. Kapoor, L. Mahajan and G. S. Hoondal; “Microbial Xylanases and Their Industrial Applications: A Review,” Appl. Microbiol. Biotechnol., 56, 326–338 (2001)
4. Collins, T., C. Gerday and G. Feller; “Xylanases, Xylanase Families and Extremophilic Xylanases,” FEMS Microbiol. Rev., 29, 3–23 (2005)
5. Couto, S. R. and M. Á. Sanromán; “Application of Solid-State Fermentation to Food Industry—A Review,” J. Food Eng., 76, 291–302 (2006)
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