研2生 asked in 科學化學 · 1 decade ago

有人可以幫我找一下的這篇文章嗎?

"Breeding and growth of Rhizopus in raw cassava by solid state fermentation"

期刊 : Applied Microbiology and Biotechnology

出版社 : Springer Berlin / Heidelberg

ISSN : 0175-7598 (Print) 1432-0614 (Online)

期 : Volume 41, Number 3 / 1994年5月

文章類目 : Original Papers

頁 : 330-336

Subject Collection : 化學和材料科學

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    紙本期刊可上西文期刊聯合目錄查詢館藏地

    http://sticnet.stpi.org.tw/sticweb/html/illmenu.ht...

    電子期刊得看單位有沒有購買了http://www.springerlink.com/content/b7kew9avf2b502...

    Breeding and growth of Rhizopus in raw cassava by solid state fermentation

    期刊

    Applied Microbiology and Biotechnology

    出版社

    Springer Berlin / Heidelberg

    ISSN

    0175-7598 (Print) 1432-0614 (Online)

    Volume 41, Number 3 / 1994年5月

    文章類目

    ORIGINAL PAPER

    DOI

    10.1007/s002530050153

    330-336

    Subject Collection

    化學和材料科學

    SpringerLink Date

    2004年2月19日

    作者

    C. R. Soccol1, B. Marin2, J.-M. Lebeault3, M. Raimbault2

    1Laboratorio de Processos Biotecnologicos, Departamento de Engenharia Qumica da Universidade Federal do Paran, 81531-970 Curitiba-PR, Brazil BR

    2Centre ORSTOM, Laboratoire de Biotechnologie: Physiologie et Mtabolisme Cellulaires, 911, Avenue Agropolis, F-34032 Montpellier Cedex 1, France FR

    3Division des Procds Biotechnologiques, Universit de Technologie de Compigne, Centre de Recherches Royallieu, BP 649, F-60206 Compigne Cedex, France FR

    摘要

    Nineteen Rhizopus strains were selected and tested for their growth capacity on raw cassava starch and their ability to produce amylase when grown on solid-state fermentations. Only three strains grew significantly on this natural substrate. Glucoamylase production was higher on raw cassava than on cooked cassava. After 48 h of fermentation, the protein content of cassava was increased from 1.75% to 11.3%. The by-products of fermentation were fumaric acid, lactic acid and ethanol.

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