Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation-Reference-Cited by-同舟云学术

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Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation

Published:2016-01-08 Issue:10 Volume:96 Page:3583-3589
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Oliveira Felisbela¹,Moreira Cláudia¹,Salgado José Manuel¹,Abrunhosa Luís¹,Venâncio Armando¹,Belo Isabel¹

Affiliation:

1. CEB - Centre of Biological Engineering; University of Minho; 4710-057 Braga Portugal

Funder

Fundação para a Ciência e a Tecnologia

Programa Operacional Regional do Norte (ON.2 - O Novo Norte), QREN, FEDER

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference40 articles.

1. Cold active microbial lipases: some hot issues and recent developments;Joseph;Biotechnol Adv,2008

2. Lipase promiscuity and its biochemical applications;Kapoor;Process Biochem,2012

3. Lipases and their industrial applications;Houde;Appl Biochem Biotechnol,2004

4. Lipase production: an insight in the utilization of renewable agricultural residues;Salihu;Resour Conserv Recycl,2012

5. Overview of fungal lipase: a review;Singh;Appl Biochem Biotechnol,2012

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4. Effect of exhaustion of olive pomace on cellulases production from Trichoderma reesei RUT C30 and identification of the enzyme complexes;Vegetos;2024-07-17

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