Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Shahrazed Djekrif"'
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