Multi-Objective Statistical Optimization of Pectinolytic Enzymes Production by an Aspergillus sp. on Dehydrated Coffee Residues in Solid-State Fermentation

Article

Abstract: Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained t

Palabras claves:

Aspergillus sp, coffee residues, pectinolytic enzymes, Response Surface Methodology, solid-state fermentation

Autores:

Brayan Santiago Chávez Arias, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Juan Carlos De la Vega Quintero, Santiago Zárate Baca

Fuentes:

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