African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12496

Full Length Research Paper

Bioprospecting of yeasts for amylase production in solid state fermentation and evaluation of the catalytic properties of enzymatic extracts

Ana Paula Aguero de Oliveira
  • Ana Paula Aguero de Oliveira
  • Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Dourados - MS, Brazil.
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Maria Alice Silvestre
  • Maria Alice Silvestre
  • Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Dourados - MS, Brazil.
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Heloiza Ferreira Alves-Prado
  • Heloiza Ferreira Alves-Prado
  • Faculty of Engineering, Department of Phytotechnology, Food Technology and Social Economy, Sao Paulo State University (FEI/UNESP), Ilha Solteira - SP, Brazil.
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Andre Rodrigues
  • Andre Rodrigues
  • Laboratory of Fungal Ecology and Systematics, Biosciences Institute, Department of Biochemistry and Microbiology, Sao Paulo State University (IB/UNESP), Rio Claro - SP, Brazil.
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Marcelo Fossa da Paz
  • Marcelo Fossa da Paz
  • Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Dourados - MS, Brazil.
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Gustavo Graciano Fonseca
  • Gustavo Graciano Fonseca
  • Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados (FAEN/UFGD), Dourados - MS, Brazil.
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Rodrigo Simoes Ribeiro Leite*
  • Rodrigo Simoes Ribeiro Leite*
  • Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Dourados - MS, Brazil.
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  •  Received: 21 July 2014
  •  Accepted: 17 March 2015
  •  Published: 08 April 2015

Authors

Ana Paula Aguero de Oliveira
Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Dourados - MS, Brazil.

Maria Alice Silvestre
Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Dourados - MS, Brazil.

Heloiza Ferreira Alves-Prado
Faculty of Engineering, Department of Phytotechnology, Food Technology and Social Economy, Sao Paulo State University (FEI/UNESP), Ilha Solteira - SP, Brazil.

Andre Rodrigues
Laboratory of Fungal Ecology and Systematics, Biosciences Institute, Department of Biochemistry and Microbiology, Sao Paulo State University (IB/UNESP), Rio Claro - SP, Brazil.

Marcelo Fossa da Paz
Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Dourados - MS, Brazil.

Gustavo Graciano Fonseca
Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados (FAEN/UFGD), Dourados - MS, Brazil.

Rodrigo Simoes Ribeiro Leite*
Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Dourados - MS, Brazil.

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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