Perspectives of solid state fermentation for production of food enzymes

被引：30
|
作者：
Aguilar, Cristobal Noe [1 ]
Gutiérrez-Sánchez, Gerardo [2 ]
Rado-Barragán, PLilia A. [3 ]
Rodríguez-Herrera, Raul [1 ]
Martínez-Hernandez, José L. [1 ]
Contreras-Esquivel, Juan C. [1 ]
机构：
[1] Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, 25280, Coahuila, Mexico
[2] Complex Carbohydrate Research Center, University of Georgia, Athens, GA, United States
[3] Biotechnology Department, Universidad Autónoma Metropolitana, Iztapalapa, O9340, Mexico, D.F., Mexico
来源：
American Journal of Biochemistry and Biotechnology | 2008年 / 4卷 / 04期
关键词：
Application studies - Food enzymes - Microbial metabolites - Process characteristics - Solid state culture - Solid-state fermentation - Submerged cultures - Submerged fermentation;
D O I：
10.3844/ajbbsp.2008.354.366
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：354 / 366
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