Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge

Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge

Solid-state fermentation (SSF) is an alternative treatment for valorizing agro-waste, as well as broadening their potential uses in the production of industrial enzymes. This study aims to investigate an addition of amino acids affecting the stability of hydrolases enzymes produced from SSF. The SSF...

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Bibliographic Details
Main Authors: F. H., Zainuddin, Ling, K. M. T., N. H., Abdul Mutallib, N.S ., Azizul Shahizani, Noraziah, Abu Yazid
Format: Conference or Workshop Item
Language:English
English
Published: Elsevier Ltd 2024
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/42484/1/Effect%20of%20amino%20acids%20in%20the%20stability%20study%20of%20hydrolase%20enzymes%20produced_ABST.pdf
http://umpir.ump.edu.my/id/eprint/42484/2/Effect%20of%20amino%20acids%20in%20the%20stability%20study%20of%20hydrolase%20enzymes%20produced.pdf

Internet

http://umpir.ump.edu.my/id/eprint/42484/1/Effect%20of%20amino%20acids%20in%20the%20stability%20study%20of%20hydrolase%20enzymes%20produced_ABST.pdf
http://umpir.ump.edu.my/id/eprint/42484/2/Effect%20of%20amino%20acids%20in%20the%20stability%20study%20of%20hydrolase%20enzymes%20produced.pdf

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