Simultaneous Increase of Glucoamylase and α-Amylase Production in Submerged Co-culture of Aspergillus and Rhizopus Strains
Author:
Affiliation:
1. Graduate school of Environmental Engineering, Kitakyushu University
2. Faculty of Environmental Engineering, Kitakyushu University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/16/2/16_111/_pdf
Reference23 articles.
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2. 2) Y. Hata, H. Ishida, Y. Kojima, E. Ichikawa, A. Kawato, K. Suginami, S. Imayasu; Comparison of two glucoamylases produced by Aspergillus oryzae in solid-state culture (Koji) and in submerged culture. J. Ferment. Bioeng., 84, 532-537 (1997).
3. 3) H. Anto, U. B. Trivedi, K. C. Patel; Glucoamylase production by solid-state fermentation using rice flake manufacturing waste products as substrate. Biores. Technol., 97, 1161-1166 (2006).
4. 4) V. Arasaratnam, K. Mylvaganam, K. Balasubramaniam; Paddy husk support and rice bran for the production of glucoamylase by Aspergillus niger. Int. J. Food Sci. Technol., 32, 299-304 (1997).
5. 5) F. B. Elegado, Y. Fujio; Selection of raw-starch digestive glucoamylase producing Rhizopus strain. J. Gen. Appl. Microbiol., 39, 541-546 (1993).
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