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A Review on Microbial Lipases Production
The most important microbial lipase-producing strains for submerged and solid-state fermentations are reviewed as well as the main substrates, including the use of agroindustrial residues.
Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source.
The Production, Benefits, and Applications of Monoacylglycerols and Diacylglycerols of Nutritional Interest
In light of the increasing interest in the development of functional food, several researches have focused on the production of food grade emulsifiers of nutritional interest, especially enriched in…
Phase behavior of soybean oil, castor oil and their fatty acid ethyl esters in carbon dioxide at high pressures
Potential use of glycerol as substrate for the production of red pigments by Monascus ruber in submerged fermentation
Nanomaterials for biocatalyst immobilization – state of the art and future trends
Nanotechnology is an area that has been growing over the years, being possible nowadays to find numerous materials constructed at nanoscale. In addition, many applications have been attributed to…
Continuous lipase-catalyzed production of fatty acid ethyl esters from soybean oil in compressed fluids.
Xanthan gum produced by Xanthomonas campestris from cheese whey: production optimisation and rheological characterisation
BACKGROUND: This aim of this study was the production and rheological characterisation of xanthan gum by Xanthomonas campestris pv. mangiferaeindicae IBSBF 1230 using industrial media and…
Xanthan gum production and rheological behavior using different strains of Xanthomonas sp.
Isolation and Screening of Lipase-Producing Fungi with Hydrolytic Activity
Among 24 fungi, five were selected as good lipase producers using tributyrin on agar plates and solid state fermentation of soybean bran, and two fungi isolated from dairy products could be verified by means of random amplified polymorphic DNA technique.