Table of Contents
ISRN Microbiology
Volume 2013 (2013), Article ID 369082, 8 pages
http://dx.doi.org/10.1155/2013/369082
Research Article

Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae: Selection of Process Conditions and Product Characterization

1Department of Food Engineering, Federal University of Maranhão, Rua Urbano Santos S/N, 65900-410 Imperatriz, MA, Brazil
2Department of Chemical Engineering, Federal University of Ceará, Avenida da Universidade 2853, 60020-181 Fortaleza, CE, Brazil
3Embrapa Tropical Agroindustry, Rua Doutora Sara Mesquita 2270, 60511-110 Fortaleza, CE, Brazil
4Embrapa Goats and Sheep, Estrada Sobral/Groaíras km 04, 62010-970 Sobral, CE, Brazil
5Embrapa Instrumentation, Rua XV de Novembro 1452, 13560-970 São Carlos, SP, Brazil

Received 17 November 2013; Accepted 4 December 2013

Academic Editors: T. Alatossava, I. Mannazzu, J. Ruiz-Herrera, and T. P. West

Copyright © 2013 Adriana C. Freitas et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Adriana C. Freitas, Ruann J. S. Castro, Maria A. Fontenele, Antonio S. Egito, Cristiane S. Farinas, and Gustavo A. S. Pinto, “Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae: Selection of Process Conditions and Product Characterization,” ISRN Microbiology, vol. 2013, Article ID 369082, 8 pages, 2013. doi:10.1155/2013/369082