The potential of brewer's spent grain to improve the production of α-amylase by Bacillus sp. KR-8104 in submerged fermentation system
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Bioengineering,Biotechnology
Reference21 articles.
1. α-Amylases from microbial sources – an overview on recent developments;Sivaramakrishnan;Food Technol. Biotechnol.,2006
2. Amylase production in solid state fermentation by the thermophilic fungus Thermomyces lanuginosus;Kunamneni;J. Biosci. Bioeng.,2005
3. Brewer's spent grain as raw material for lactic acid production by Lactobacillus delbrueckii;Mussatto;Biotechnol. Lett.,2007
4. Simultaneous production of glucoamylase and acid-stable α-amylase using novel submerged culture of Aspergillus kawachii NBRC4308;Shoji;J. Biosci. Bioeng.,2007
5. Brewers’ spent grain: generation, characteristics and potential applications;Mussatto;J. Cereal Sci.,2006
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2. Versatile Applications of Brewer’s Spent Grain: Solid-State Fermentation and Nutritional Added Value;Applied Biochemistry and Biotechnology;2023-11-16
3. Evaluation of brewer’s spent grain-derived lignocellulosic hydrolysate as a feedstock for amino acid production by submerged fermentation;Biochemical Engineering Journal;2023-10
4. The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives;Frontiers in Bioengineering and Biotechnology;2022-06-17
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