ilization of Aspergillus oryzae tanna

More documents

Recommendations

Info

98 Sabu, A., Augur, C., Swati, C. and Pandey, A. 2006. Tannase production by Lactoba- cillus sp. ASR-S1 under solid-state fermentation. Process Biochem., 41 : 575- 580. Sabu, A., Keerthi, T.R., Rajeev Kumar, S. and Chandrasekaran, M. 2000. L-glutami- nase production by marine Beauveria sp. under solid state fermentation. Process Biochem., 35(7) : 705-710. Sabu, A., Pandey, A., Jaafar Daud, M. and Szakacs, G. 2005. Tamarind seed powder and palm kernel cake: two novel agro residues for the production of tannase under solid state fermentation by Aspergillus niger ATCC 16620. Biores. Technol., 96 : 1223-1228. Sanderson, G., Englewood, N., Coggon, P. and Orangeburg, N. “Green tea conversion using tannase and natural tea leaves”. U.S. Patent 3,812,266, 1974. Sasaki, E., Shimada, T., Osawa, R., Nishitani, Y., Spring, S. and Lang, E. 2005. Isolation of tannin-degrading bacteria isolated from feces of the japanese large wood mouse, Apodemus speciosus, feeding on tannin-rich acorns. Syst. Appl. Microbiol., 28 : 358-365. Scalbert, A. 1991. Antimicrobial properties of tannins. Phytochem., 30 : 3875- 3883. Schieber, A., Hilt, P., Streker, P., Endreß, H.U., Rentschler, C. and Carle, R. 2003. A new process for the combined recovery of pectin and phenolic compounds from apple pomace. Inn. Food Sci. Emerging Technol., 4 : 99-107. Schieber, A., Stintzing, F.C. and Carle, R. 2001. By-products of plant food process- sing as a source of functional compounds – recent developments. Trends Food Sci. Technol., 12 : 401-413.
Seth, M. and Chand, S. 2000. Biosynthesis of tannase and hydrolysis of tannins to 99 gallic acid by Aspergillus awamori – optimization of process parameters. Proc. Biochem. 36 : 39-44. Sharma, S., Bhat, T.K. and Dawra, R.K. 2000. A spectrophotometric method for assay of tannase using rhodanine. Anal. Biochem. 279 : 85-89. Sharma, S., and Gupta, M.N. 2003. Synthesis of antioxidant propylgallate using tannase from Aspergillus niger van Teighem in nonaqueous media. Bioorg. Med. Chem. Lett., 13(3) : 395-397. Shrikhande, A.J. 2000. Wine by-products with health benefits. Food Res. Int., 33 : 469-474. Sittig, M. : “Trimethoprim”. In: Pharmaceutical Manufacturing Encylopedia, Noyes Publication, New Jersey, pp. 282-284, 1988. Smith, J.E. : “The structure and development of filamentous fungi”. In: Smith, J.E. and Berry, D.R. (Eds), The Filamentous Fungi, Edward Arnold, London, pp. 1-32, 1975. Someya, S., Yoshiki, Y. and Okubo, K. 2002. Antioxidant compounds from bananas (Musa cavendish). Food Chem., 79 : 351-354. Soong, Y.Y. and Barlow, P.J. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem., 88 : 411-417. Soong, Y.Y. and Barlow, P.J. 2005. Isolation and structure elucidation of phenolic compounds from longan (Dimocarpus longan lour.) seed by high perfor- mance liquid chromatography-electrospray ionization mass spectrometry. J. Chromatogr. A., 1085, 270-277.
Page 1 and 2: REFERENCE Abdel-Naby, M.A., Sherif,
Page 3 and 4: 85 Bae, H.D., McAllister, T.A., Yan
Page 5 and 6: 87 Canterelli, C., Brenna, O., Giov
Page 7 and 8: 89 Ghosh, M., Das, A., Mishira, A.K
Page 9 and 10: 91 Kar, B., Banerjee, R., and Bhatt
Page 11 and 12: Madhavakrishna, W., Bose, S.M. and
Page 13 and 14: 95 Nuero, O. M. and Reyes, F. 2002.
Page 15: 97 Purohit,J.S., Dutta, J.R., Nanda
Page 19 and 20: 101 Van de Lagemaat, J. and Pyle, D

ilization of Aspergillus oryzae tanna

Create successful ePaper yourself

Delete template?

Save as template?