Purification and characterization of a protease from Aspergillus sydowii URM5774: Coffee ground residue for protease production by solid state fermentation

Autor: Anna Gabrielly Duarte Neves, Wendell Wagner Campos Albuquerque, Felype Rocha, Thiago Pajeú Nascimento, Ana Lúcia Figueiredo Porto, Romero Marcos Pedrosa Brandão-Costa, Kethylen Barbara Barbosa Cardoso

Publikováno v: Anais da Academia Brasileira de Ciências, Volume: 93 Supplement 3, Article number: e20200867, Published: 24 SEP 2021
Anais da Academia Brasileira de Ciências, Vol 93, Iss suppl 3 (2021)
Anais da Academia Brasileira de Ciências v.93 suppl.3 2021
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
instacron:ABC

Solid state fermentation is a promising technology largely used in biotechnology process and is a suitable strategy for producing low-cost enzymatic products. At the present study, a novel enzyme obtained through solid state fermentation using Asperg

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c308fbddbd4c5d7d0ea698280fbd4e74
https://doi.org/10.1590/0001-3765202120200867

COLLAGEN OF PEACOCK BASS SKIN AS POTENTIAL SOURCE FOR THE PHARMACEUTICAL INDUSTRY IN THE PRODUCTION OFPEPTIDES

Autor: Márcia Carneiro da Cunha, Ranilson de Souza Bezerra, Q. J. Silva, Felype Rocha, Vagne Melo Oliveira, Thiago Pajeú Nascimento, S. R. S. Silva, Jessica Costa da Silva, Ana Lúcia Figueiredo Porto, Márcia Nieves Carneiro da Cunha

Publikováno v: Anais do 5º Encontro Brasileiro para Inovação Terapêutica.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b42e8778cd3df4ec04eabf13f6fc954f
https://doi.org/10.17648/ebit-2017-85699