Amylase from Bacillus sp. Produced by Solid State Fermentation Using Cassava Bagasse as Starch Source.
Author:
Affiliation:
1. Federal University of Sergipe, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20170521.pdf
Reference14 articles.
1. Production of amylases from Bacillus amyloliquefaciens under submerged fermentation using some agro-industrial by-products;Abd-Elhalem BT;Ann Agr Sci,2015
2. In vitro engineering of microbial enzymes with multifarious applications Prospects and perspectives;Joshi S;Bioresource Tecnol,2015
3. Advances in Food Biotechnology;Vermelho AB,2016
4. The Economics and Organization of Brazilian Agriculture: Recent Evolution and Productivity Gains. First Edition;Chaddad F,2016
5. Biomass Residues in Brazil: Availability and Potential Uses;Ferreira-Leitão V;Waste Biomass Valoriz,2010
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1. Optimization of cold active amylase production by mesophilic Bacillus cereus RGUJS2023 under submerged fermentation;Journal of Environmental Biology;2024-01-02
2. Bioprocessing Cassava Bagasse: Part I—Bioproducts and Biochemicals;Roots, Tubers, and Bulb Crop Wastes: Management by Biorefinery Approaches;2024
3. Agro-industrial waste: a cost-effective and eco-friendly substrate to produce amylase;Food Production, Processing and Nutrition;2023-05-03
4. Wheat Milling by-Products: an Alternative to Produce Amylolytic Enzymes by Mushrooms Strains;Brazilian Archives of Biology and Technology;2023
5. Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review – Part I;F1000Research;2022-05-23
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