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Purification, characterization and decolourization ability of Fomes fomentarius laccase produced in solid medium
Abstract Laccase produced by Fomes fomentarius grown on wheat bran in solid cultures was purified to electrophoretic homogeneity by ammonium sulfate precipitation, size-exclusion chromatography andExpand
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Improving the nutritive value of Olive Cake by solid state cultivation of the medicinal mushroom Fomes fomentarius.
Olive Cake (OC) generated by the olive oil industries, well implanted in Tunisia, represents a major disposal and potentially severe pollution problem. This work presents the study of bioconversionExpand
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Effect of culturing processes and copper addition on laccase production by the white‐rot fungus Fomes fomentarius MUCL 35117
Aim:  To produce high laccase activities from the white‐rot fungus Fomes fomentarius.
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Decolorization of Solophenyl Red 3BL Polyazo Dye by Laccase-Mediator System: Optimization through Response Surface Methodology
The decolorization of direct Solophenyl red 3BL (SR), a polyazo dye extensively used in textile industry was studied. The Fomes fomentarius laccase alone did not decolorize SR. The natural redoxExpand
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EFFECTIVE CLARIFICATION OF POMEGRANATE JUICE USING LACCASE TREATMENT OPTIMIZED BY RESPONSE SURFACE METHODOLOGY FOLLOWED BY ULTRAFILTRATION
Phenolic compounds of pomegranate juice, which are responsible for haze formation and browning during storage, could be selectively removed by combined enzyme-ultrafiltration process. The pomegranateExpand
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Functionality of galactomannan extracted from Tunisian carob seed in bread dough
Gums extracted from plants are interesting additives in bread and baked products. The objective of this study was to evaluate the effect of galactomannan extracted from Tunisian carob seeds on theExpand
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OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY
In the present study, we search to improve the viscoelastic properties of wheat flour characterized by a low bread-making quality. Six regulators were tested: broad bean flour, gluten,Expand
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Improved Mannanase Production from Penicillium occitanis by Fed-Batch Fermentation Using Acacia Seeds
By applying a fed-batch strategy, production of Penicillium occitanis mannanases could be almost doubled as compared to a batch cultivation on acacia seeds (76 versus 41 U/mL). Also, a 10-foldExpand
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Purification and characterization of a highly thermostable esterase from the actinobacterium Geodermatophilus obscurus strain G20
Intracellular thermostable esterase produced by the extremophilic Geodermatophilus obscurus G20 was purified to homogeneity by a heat treatment, followed by an anion‐exchange chromatography, and thenExpand
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Application of Asymetrical and Hoke Designs for Optimization of Laccase Production by the White-Rot Fungus Fomes fomentarius in Solid-State Fermentation
Statistical approaches were employed for the optimization of different cultural parameters for the production of laccase by the white rot fungus Fomes fomentarius MUCL 35117 in wheat bran-based solidExpand
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