Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Amel Ait Kaki El Hadef El Okki"'
Autor:
Scheherazed Dakhmouche Djekrif, Amel Ait Kaki El Hadef El Okki, Leila Bennamoun, Abdelhak Djekrif, Tahar Nouadri, Louisa Gillmann
Publikováno v:
Fermentation, Vol 10, Iss 3, p 139 (2024)
Protease-producing yeasts were isolated from potato wastes and screened for protease production on skim milk agar plates. The best producer of protease isolate was identified as Clavispora lusitaniae. The strain showed higher enzyme production using
Externí odkaz:
https://doaj.org/article/bd646199725c46b298065aab3f79098a
Autor:
Amel Ait Kaki El-Hadef El-Okki, Mohammed Gagaoua, Hayat Bourekoua, Kahina Hafid, Leila Bennamoun, Shahrazed Djekrif-Dakhmouche, Mohamed El-Hadef El-Okki, Zahia Meraihi
Publikováno v:
Foods, Vol 6, Iss 1, p 1 (2017)
A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread
Externí odkaz:
https://doaj.org/article/8a62149e61f045498c29df3c9d605d78
Autor:
Zahia Meraihi, Amel Ait Kaki El-Hadef El-Okki, Shahrazed Djekrif, Mohamed El-Hadef El-Okki, Mohammed Gagaoua, Leila Bennamoun, Kahina Hafid
Publikováno v:
Waste and Biomass Valorization. 8:2017-2027
A new Rhizopus oryzae strain FSIS4 isolated from wheat seed cultivated in Algerian Sahara was evaluated for the production of a thermostable α-amylase enzyme. Medium components were optimized by a statistical approach for the optimal production of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0c2c04124a812942f5b024e69990fd7
https://doi.org/10.1007/s12649-016-9727-6
https://doi.org/10.1007/s12649-016-9727-6
Autor:
Hayat Bourekoua, Mohamed El-Hadef El-Okki, Leila Bennamoun, Kahina Hafid, Zahia Meraihi, Mohammed Gagaoua, Shahrazed Djekrif-Dakhmouche, Amel Ait Kaki El-Hadef El-Okki
Publikováno v:
Foods
Foods, Vol 6, Iss 1, p 1 (2017)
Foods, Vol 6, Iss 1, p 1 (2017)
A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6009a90fce285f2cfc80e954636222de
https://pubmed.ncbi.nlm.nih.gov/28231081
https://pubmed.ncbi.nlm.nih.gov/28231081