Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making

• Autorzy: Bensmail S. , Boudjema K. , Naimi-Fazouane F. , Bensmail S. , Djouahra-Fahem D. , Ferhoum F. , Bourfis N.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

food technology; cheese production; fromage cheese; Mucor circinelloides; acid protease; milk-clotting activity; milk-clotting enzyme; submerged fermentation

• Wydawca: -
• Czasopismo: BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
• Rocznik: 2023
• Tom: 104
• Numer: 4
• Opis fizyczny: p.333-349,fig.,ref.

Twórcy

autor

Bensmail S.

• Department of Biology, Faculty of Nature and Life Sciences and Earth Sciences, Akli Mohand Oulhadj University, Bouira, Algeria
• Research Laboratory of Food Technology, M’hamed Bougara University, Boumerdes, Algeria

autor

Boudjema K.

• Research Laboratory of Food Technology, M’hamed Bougara University, Boumerdes, Algeria

autor

Naimi-Fazouane F.

• Research Laboratory of Food Technology, M’hamed Bougara University, Boumerdes, Algeria

autor

Bensmail S.

• Laboratory of Valorization and Conservation of Biological Resources, M’hamed Bougara University, Boumerdes, Algeria

autor

Djouahra-Fahem D.

• Department of Biology, Faculty of Nature and Life Sciences and Earth Sciences, Akli Mohand Oulhadj University, Bouira, Algeria

autor

Ferhoum F.

• Department of Agricultural Sciences, Faculty of Nature and Life Sciences and Earth Sciences, Akli Mohand Oulhadj University, Bouira, Algeria

autor

Bourfis N.

• Department of Agricultural Sciences, Faculty of Nature and Life Sciences and Earth Sciences, Akli Mohand Oulhadj University, Bouira, Algeria

Identyfikatory

DOI

10.5114/bta.2023.132770