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The Scientific World Journal
Volume 2016 (2016), Article ID 7323875, 10 pages
http://dx.doi.org/10.1155/2016/7323875
Research Article

Production and Catalytic Properties of Amylases from Lichtheimia ramosa and Thermoascus aurantiacus by Solid-State Fermentation

1Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Rodovia Dourados/Itahum, km 12, 79804-970 Dourados, MS, Brazil
2Faculty of Engineering, Department of Phytotechnology, Food Technology and Social Economy, São Paulo State University (FEIS/UNESP), Avenida Brasil, No. 56, 15385-000 Ilha Solteira, SP, Brazil
3Laboratory of Fungal Ecology and Systematics, Biosciences Institute, Department of Biochemistry and Microbiology, São Paulo State University (IB/UNESP), Avenida 24A, No. 1515, 13506-900 Rio Claro, SP, Brazil
4Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Rodovia Dourados/Itahum, km 12, 79804-970 Dourados, MS, Brazil

Received 25 February 2016; Revised 11 May 2016; Accepted 31 May 2016

Academic Editor: Maurizio Petruccioli

Copyright © 2016 Ana Paula Aguero de Oliveira 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.

Citations to this Article [3 citations]

The following is the list of published articles that have cited the current article.

  • Jingjing Liu, Jingyu Chen, Yi Fan, Xiaoning Huang, and Beizhong Han, “ Biochemical characterisation and dominance of different hydrolases in different types of Daqu - a Chinese industrial fermentation starter ,” Journal of the Science of Food and Agriculture, 2017. View at Publisher · View at Google Scholar
  • Emily Carroll, Tran Ngoc Trinh, Hokyoung Son, Yin-Won Lee, and Jeong-Ah Seo, “Comprehensive analysis of fungal diversity and enzyme activity in nuruk, a Korean fermenting starter, for acquiring useful fungi,” Journal of Microbiology, vol. 55, no. 5, pp. 357–365, 2017. View at Publisher · View at Google Scholar
  • Gabriéla Finoto Cavalheiro, Isadora Stranieri Sanguine, Flávia Regina da Silva Santos, Ana Carolina da Costa, Matheus Fernandes, Marcelo Fossa da Paz, Gustavo Graciano Fonseca, and Rodrigo Simões Ribeiro Leite, “ Catalytic Properties of Amylolytic Enzymes Produced by Gongronella butleri Using Agroindustrial Residues on Solid-State Fermentation ,” BioMed Research International, vol. 2017, pp. 1–8, 2017. View at Publisher · View at Google Scholar