Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados BABT (1) BJM (1) Autor Chandran,Sandhya (1) Dayanandan,A. (1) Gnanamani,A. (1) Nampoothiri,Kesavan Madhavan (1) Pandey,Ashok (1) Patel,Anil K. (1) Rajakumar,G. Suseela (1) Ramachandran,Sumitra (1) Rani,S. Hilda Vimala (1) Shanmugavel,M. (1) Soccol,Carlos Ricardo (1) Szakacs,George (1) Mais... Palavra-chave Oil cakes (2) Alpha amylase (1) Aspergillus oryzae (1) Fat hydrolysis (1) Lipase (1) Partial purification (1) Solid-state fermentation (1) Tannery fleshing (1) Wheat bran (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2004 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Alpha amylase from a fungal culture grown on oil cakes and its properties BABT Ramachandran,Sumitra; Patel,Anil K.; Nampoothiri,Kesavan Madhavan; Chandran,Sandhya; Szakacs,George; Soccol,Carlos Ricardo; Pandey,Ashok. Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different oil cakes such as coconut oil cake (COC) sesame oil cake (SOC), groundnut oil cake (GOC), palm kernel cake (PKC) and olive oil cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds) was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each) at 30ºC for 72h using 2 mL spore suspension (6x10(7)spores/ml).... Tipo: Info:eu-repo/semantics/article Palavras-chave: Alpha amylase; Oil cakes; Solid-state fermentation; Partial purification; Aspergillus oryzae. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200019 Enhanced production of Aspergillus tamarii lipase for recovery of fat from tannery fleshings BJM Dayanandan,A.; Rani,S. Hilda Vimala; Shanmugavel,M.; Gnanamani,A.; Rajakumar,G. Suseela. The influence of various oil cakes has been investigated for high level production of lipase using Aspergillus tamarii MTCC 5152. By solid state fermentation in wheat bran containing 2.5% w/w gingili oil cake at 70% v/w moisture content the fungus produced a maximal yield of lipase (758 ± 3.61 u/g) after 5 days of incubation using 2% v/w inoculum containing 10(6) spores/mL. Wheat bran and gingili oil cake with supplementation of gingili oil (1.0% w/w), glucose (0.5% w/w) and peptone (0.5% w/w) gives an increased enzyme production of 793 ± 6.56 u/g. The enzyme shows maximum activity at pH 7.0, temperature 50 °C and was stable between the pH 5.0-8.0 and temperature up to 60 °C. Crude lipase (3%) applied to tannery fleshing shows 92% fat solubility. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat bran; Oil cakes; Lipase; Tannery fleshing; Fat hydrolysis. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000400010 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco