Chicken viscera meal as substrate for the simultaneous production of antioxidant compounds and proteases by Aspergillus oryzae

Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema

(2023) Reena Kumari et al.   Food Chemistry

Enzymatic hydrolysis of black cricket ( Gryllus assimilis ) proteins positively affects their antioxidant properties

(2021) Francielle Miranda Matos et al.   JOURNAL OF FOOD SCIENCE

Potato pomace: An efficient resource for Monascus pigments production through solid-state fermentation

(2021) Xiaoju Chen et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Optimization of protease production from Bacillus halodurans under solid state fermentation using agrowastes

(2021) Chellapandian Balachandran et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Bioconversion of agro-food industrial wastes into value-added peptides by a Bacillus sp. Mutant through solid-state fermentation

(2021) Jamila A. Tuly et al.   BIORESOURCE TECHNOLOGY

Advances in solid-state fermentation for bioconversion of agricultural wastes to value-added products: Opportunities and challenges

(2021) Chaitanya Reddy Chilakamarry et al.   BIORESOURCE TECHNOLOGY

Co-management of agro-industrial wastes by solid-state fermentation for the production of bioactive compounds

(2021) Paulina Leite et al.   INDUSTRIAL CROPS AND PRODUCTS

Agro-industrial by-products as substrates for the production of bacterial protease and antioxidant hydrolysates

(2021) Naiara Jacinta Clerici et al.   Biocatalysis and Agricultural Biotechnology

Optimized Bioproduction of Itaconic and Fumaric Acids Based on Solid-State Fermentation of Lignocellulosic Biomass

(2020) Amparo Jiménez-Quero et al.   MOLECULES

Production, extraction, and thermodynamics protease partitioning from Aspergillus tamarii Kita UCP1279 using PEG/sodium citrate aqueous two-phase systems

(2020) Yuri Matheus Silva Amaral et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides

(2020) Ramón Verduzco-Oliva et al.   Sustainability

Immobilization of a commercial Aspergillus aculeatus enzyme preparation with fructosyltransferase activity in chitosan beads: A kinetic/thermodynamic study and fructo-oligosaccharides continuous production in enzymatic reactor

(2020) Rodrigo Lira de Oliveira et al.   FOOD AND BIOPRODUCTS PROCESSING

Valorization of two agroindustrial wastes to produce alpha-amylase enzyme from Aspergillus oryzae by solid-state fermentation

(2020) Natasha Melnichuk et al.   WASTE MANAGEMENT

Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis

(2020) P. Paulsen Thoresen et al.   Innovative Food Science & Emerging Technologies

Purification and characterization of a novel Aspergillus heteromorphus URM 0269 protease extracted by aqueous two-phase systems PEG/citrate

(2020) Lígia Maria Gonçalves Fernandes et al.   JOURNAL OF MOLECULAR LIQUIDS

Production, biochemical characterization and kinetic/thermodynamic study of novel serine protease from Aspergillus avenaceus URM 6706

(2020) Anna Carolina Silva et al.   BIOTECHNOLOGY PROGRESS

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

(2020) Kong Fei Chai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo

(2020) Xin Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent developments on solid-state fermentation for production of microbial secondary metabolites: Challenges and solutions

(2020) Vinod Kumar et al.   BIORESOURCE TECHNOLOGY

Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential

(2020) Sneh Punia et al.   Foods

Two steps purification, biochemical characterization, thermodynamics and structure elucidation of thermostable alkaline serine protease from Nocardiopsis alba strain OM-5

(2020) Jagruti V. Chauhan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Biochemical characterization and kinetic/thermodynamic study of Aspergillus tamarii URM4634 β‐fructofuranosidase with transfructosylating activity

(2019) Rodrigo Lira Oliveira et al.   BIOTECHNOLOGY PROGRESS

Enzymatic Hydrolysis of Chicken Viscera to Obtain Added-Value Protein Hydrolysates with Antioxidant and Antihypertensive Properties

(2019) Jessika Gonçalves dos Santos Aguilar et al.   International Journal of Peptide Research and Therapeutics

Biochemical Characteristics of Microbial Enzymes and Their Significance from Industrial Perspectives

(2019) Santosh Thapa et al.   MOLECULAR BIOTECHNOLOGY

Simultaneous production of lignocellulolytic enzymes and extraction of antioxidant compounds by solid-state fermentation of agro-industrial wastes

(2019) Paulina Leite et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization and production of novel antioxidative peptides derived from fermented goat milk by L. fermentum

(2019) Gauravkumar Panchal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of Protease and Amylase Production by Rhizopus oryzae Cultivated on Bread Waste Using Solid-State Fermentation

(2019) Olfa Benabda et al.   Journal of Chemistry

Bioproduction of 2-phenylethanol and 2-phenethyl acetate by Kluyveromyces marxianus through the solid-state fermentation of sugarcane bagasse

(2018) Oscar Martínez et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Succinic acid production from fruit and vegetable wastes hydrolyzed by on-site enzyme mixtures through solid state fermentation

(2018) Wubliker Dessie et al.   BIORESOURCE TECHNOLOGY

A multicomponent system based on a blend of agroindustrial wastes for the simultaneous production of industrially applicable enzymes by solid-state fermentation

(2018) Andre OHARA et al.   Food Science and Technology

Changes on antioxidant activity of microwave-treated protein hydrolysates after simulated gastrointestinal digestion: Purification and identification

(2018) Sunantha Ketnawa et al.   FOOD CHEMISTRY

Biocatalytic action of proteases in ionic liquids: Improvements on their enzymatic activity, thermal stability and kinetic parameters

(2018) Vítor Geniselli da Silva et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Thermodynamic investigation of an alkaline protease from Aspergillus tamarii URM4634: A comparative approach between crude extract and purified enzyme

(2018) Osmar Soares da Silva et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Biomass sorghum as a novel substrate in solid-state fermentation for the production of hemicellulases and cellulases by Aspergillus niger and A. fumigatus

(2018) L.M. Dias et al.   JOURNAL OF APPLIED MICROBIOLOGY

Kinetic and thermodynamic characterization of a novel Aspergillus aculeatus URM4953 polygalacturonase. Comparison of free and calcium alginate-immobilized enzyme

(2018) Jônatas de Carvalho Silva et al.   PROCESS BIOCHEMISTRY

Brazilian poultry activity waste: Destinations and energetic potential

(2018) Agmar Ferreira et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

A multicomponent system based on a blend of agroindustrial wastes for the simultaneous production of industrially applicable enzymes by solid-state fermentation

(2018) Andre OHARA et al.   Food Science and Technology

Fractionation and identification of novel antioxidant peptides from fermented fish (pekasam)

(2018) Leila Najafian et al.   Journal of Food Measurement and Characterization

Catalytic, kinetic and thermodynamic properties of stabilized Bacillus stearothermophilus alkaline protease

(2017) Mohamed A. Abdel-Naby et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species

(2017) Zhina Yin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ

(2017) Fengru Liu et al.   Food Bioscience

The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins

(2016) Tang-Bin Zou et al.   MOLECULES

Kinetic and thermodynamic studies of a novel acid protease from Aspergillus foetidus

(2015) Paula Monteiro Souza et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fungal solid-state fermentation and various methods of enhancement in cellulase production

(2014) Li Wan Yoon et al.   BIOMASS & BIOENERGY

Synergistic effects of agroindustrial wastes on simultaneous production of protease and α-amylase under solid state fermentation using a simplex centroid mixture design

(2013) Ruann Janser Soares de Castro et al.   INDUSTRIAL CROPS AND PRODUCTS

Taxonomic revision of Eurotium and transfer of species to Aspergillus

(2013) Vit Hubka et al.   MYCOLOGIA

Purification, characterization and thermodynamics of antifungal protease from Streptomyces sp. A6

(2011) Anil Kumar Singh et al.   JOURNAL OF BASIC MICROBIOLOGY

Purification and characterization of a thermodynamic stable serine protease from Aspergillus fumigatus

(2011) R. Hernández-Martínez et al.   PROCESS BIOCHEMISTRY

Antioxidant capacity and total phenolics of Cyphostemma digitatum before and after processing: use of different assays

(2009) Mohammed Al-Duais et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY