Application of solid state fermentation on the cocoa bran (Theobroma Cacao L.): producing ligninases
The aim of this study was to analyze and quantify the kinetic activity of enzymes ligninases laccase, lignin peroxidase and manganese peroxidase, produced by Solid State Fermentation. We used the fungus Aspergillus niger as inoculum and the waste from the processing of cocoa (Theobroma Cacao L.) as...
| Автори: | , , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
Universidade Estadual de Londrina
2011-06-01
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| Серія: | Semina: Ciências Exatas e Tecnológicas |
| Предмети: | |
| Онлайн доступ: | http://www.uel.br/revistas/uel/index.php/semexatas/article/view/8025 |