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Biotechnology approach using watermelon rind for optimization of α-amylase enzyme production from Trichoderma virens using response surface methodology under solid-state fermentation

Heidi M. Abdel-Mageed, Amal Z. Barakat, Roqaya I. Bassuiny, Alshaimaa M. Elsayed, Hala A. Salah, Azza M. Abdel‐Aty, Saleh A. Mohamed

2021Folia Microbiologica43 citationsDOI

Topics & Concepts

Response surface methodologyAmylaseSolid-state fermentationFermentationFood scienceSubstrate (aquarium)ChemistryProcess optimizationChromatographyEnzymeBiochemistryBiologyEnvironmental scienceEnvironmental engineeringEcologyEnzyme Production and CharacterizationEnzyme Catalysis and ImmobilizationBiofuel production and bioconversion
Biotechnology approach using watermelon rind for optimization of α-amylase enzyme production from Trichoderma virens using response surface methodology under solid-state fermentation | Litcius