The most widely used organisms are fungi, and several enzymes and organic acids are synthesized by species of Aspergillus. Over the past 1, 000 years, the use of hydrolytic enzymes from fungi has become more prevalent in Japanese fermentation industries. The molds Aspergillus oryzae, A. sojae, A. awamori and A. saitoi are of great practical importance in fermentation industries, enzyme technologies and food industries in Japan. This new book discusses the catalytic and molecular properties of unique and characteristic enzymes obtained from Aspergillus fungi used in Japanese bioindustries.
€76.06
购买此电子书可免费获赠一本！
格式 PDF ● 网页 138 ● ISBN 9781633210271 ● 编辑 Eiji Ichishima ● 出版者 Nova Science Publishers ● 发布时间 2014 ● 下载 3 时 ● 货币 EUR ● ID 7224506 ● 复制保护 Adobe DRM
需要具备DRM功能的电子书阅读器
来自同一作者的更多电子书 / 编辑
8,698 此类电子书
