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Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae: Selection of Process Conditions and Product Characterization

机译：CANOLA蛋糕作为蛋白水解酶的潜在基质，由Aspergillus oryzae的选定菌株产生：选择过程条件和产品表征

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Adriana C. Freitas; Ruann J. S. Castro; Maria A. Fontenele; Antonio S. Egito; Cristiane S. Farinas; Gustavo A. S. Pinto;
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1. Bioprocess development to add value to canola cake used as substrate for proteolytic enzyme production [J] . Freitas A. C., Baleeiro F. C. F., Fonseca R. F., Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C . 2015,第Null期

机译：生物工艺开发，为用作蛋白水解酶生产底物的油菜籽饼增值
2. Production of proteolytic extract by Aspergillus oryzae grown by solid state fermentation using canola meal as substrate [J] . Natália Lima de Oliveira Pascoal, Suzanne Alves Cordeiro, Gustavo Adolfo Saavedra Pinto BMC proceedings. . 2014,第S4期

机译：以油菜粕为底物，通过固态发酵生长的米曲霉生产蛋白水解提取物
3. Production of a Milk-clotting Enzyme by Aspergillus Oryzae under Solid Substrate Culture Conditions [J] . Hoda M. A. Shata, M. S. Foda Deutsche Lebensmittel-Rundschau . 2005,第6期

机译：在固体底物培养条件下米曲霉产生凝乳酶
4. Studies on selection of pectinase-producing strain of aspergillus oryzae and its fermantation condition [C] . Chen Feng, Zhao Xuehui Proceedings of the Fourth China-Jpan international congress of mycology . 1998

机译：米曲霉果胶酶生产菌的选育及发酵条件的研究
5. Studies on the selection of a strain of lactic acid bacteria to grow at optimal conditions for the production of probiotics. [D] . Busi, Susheel Bhanu. 2011

机译：选择在最佳条件下生长以生产益生菌的乳酸菌菌株的研究。
6. Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae: Selection of Process Conditions and Product Characterization [O] . Adriana C. Freitas, Ruann J. S. Castro, Maria A. Fontenele, 2013

机译：芥花油菜饼作为米曲霉所选菌株生产蛋白水解酶的潜在底物：工艺条件的选择和产品表征
7. Stability study of pre-purified protease obtained from Aspergillus oryzae NRRL 1911 by solid state fermentation with canola cake as substrate at different pH and temperature [O] . Iago Hudson Silva Souza, Juliete Pedreira Nogueira, Richard Pereira Dutra, 2019

机译：通过用固态发酵通过固态发酵与油菜蛋糕作为底物在不同的pH和温度下的纯净蛋白酶的稳定性研究

Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae: Selection of Process Conditions and Product Characterization

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