Isolation and Screening of Amylase from Moulds Associated with the Spoilage of Some Fermented Cereal Foods

References (25)

1. 1 Fungi and Food Spoilage [DOI]
2. 2 The Paleozoic Origin of Enzymatic Lignin Decomposition Reconstructed from 31 Fungal Genomes [DOI]
3. 3 New developments in solid state fermentation: I-bioprocesses and products [DOI]
4. 4 Solid state fermentation for the production of industrial enzymes
5. 5 Food-processing enzymes from recombinant microorganisms—a review [DOI]
6. 6 The influence of nitrogen sources on the α-amylase productivity of Aspergillus oryzae in continuous cultures [DOI]
7. 7 Bacteriocinogenic activity of lactobacilli from fermented sausages [DOI]
8. 8 Raw starch degrading amylase production by mixed culture of Aspergillus niger and Saccharomyces cerevisae grown on sorghum pomace [DOI]
9. 9 Physical and nutritive properties of fermented cereal foods [DOI]
10. 10 PRODUCTION OF AMYLASE BY A. NIGER IN A CHEAP SOLID MEDIUM USING RICE BRAN AND AGRICULTURAL MATERIALS
11. 11 Structure of the complex of a yeast glucoamylase with acarbose reveals the presence of a raw starch binding site on the catalytic domain [DOI]
12. 12 Industrialization of Ogi Fermentation [DOI]
13. 13 Isolation and Screening of Amylolytic Filamentous Fungi [DOI]
14. 14 The fate of aflatoxin B1 in the production of ogi, a Nigerian fermented sorghum porridge [DOI]
15. 15 Novel uses for lactic acid fermentation in food preservation [DOI]
16. 16 Isolation and Toxicity of Molds from Foods Stored in Homes [DOI]
17. 17 Amylolytic potentiality of fungi isolated from some Nigerian agricultural wastes [DOI]
18. 18 Yeasts and Moulds Associated with ogi-A Cereal Based Weaning Food During Storage [DOI]
19. 19 Spoilage of Some Stored Fermented Foods in South West Nigeria [DOI]
20. 20 History of the Study of Thrombolytic and Fibrinolytic Enzymes of Higher Basidiomycetes Mushrooms at the V.L. Komarov Botanical Institute in Saint Petersburg, Russia [DOI]
21. 21 Production of thermostable amylolytic enzymes by Aspregillus niger F-909 under solid state fermentation
22. 22 BIOUTILIZATION OF ADANSONIA DIGITATA FRUIT PULP BY BACILLUS SPECIESFOR AMYLASE PRODUCTION
23. 23 Amylase Production by Rhizopus nigricans Using Mashed Maize [DOI]
24. 24 Amylase Recovery From Mouldy Bran Of Aspergillus niger AM07 [DOI]
25. 25 Statistical Analysis of Growth and Amylase Production by Aspergillus flavus grown on Different Carbon Sources [DOI]

Cited by 5

Showing 4 of 5 known citations — external sources report more than can currently be individually listed.

Related research

• Influence of Saccharomyces cerevisiae (Baker’s Yeast) on the Fermentation of Ogi-A Nigerian Fermented Food — shares topic coverage
• Effects of PH and Storage Temperatures on Antibacterial Activity of Bacteriocin Produced by Lactic Acid Bacteria Isolated from OGI — shares topic coverage
• Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production — shares topic coverage
• Quality Characteristics of Yellow Maize-Based Ogi Incorporated with Treated African Locust Bean Seeds Flour — shares topic coverage
• Nutritional Quality of Weaning Foods Formulated from Maize Gruel 'Ogi' and Crayfish Using Combined Traditional Processing Technology — shares topic coverage