Articles

• Biotechnological valorisation of whey

  Spălățelu (Vicol) Constanța

  1-8

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• Optimization the hydrolysis process of tannic acid for gallic acid production by tannase of Aspergillus awamori using response surface methodology

  El-Tanash Arafat B., Sherief Abdel-Dayem A., Nour Alshaymaa

  9-17

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• Production of phytase by acido-thermophilic strain of Klebsiella sp. DB-3FJ711774.1 using orange peel flour under submerged fermentation

  Mittal Arpana, Singh Gulab, Goyal Varsha, Yadav Anita, Aggarwal Neeraj Kumar

  18-27

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• Isolation and cultivation of transglutaminase-producing bacteria from seafood processing factories

  Bourneow Chaiwut, Benjakul Soottawat, Sumpavapol Punnanee, H-Kittikun Aran

  28-39

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• Effect of cassava variety and fermentation time on biochemical and microbiological characteristics of raw artisanal starter for attiéké production

  Tetchi Fabrice Achille, Solomen Oluwa Woyé, Célah Kakou Abodjo, Georges Amani N’guessan

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• Extension of shelf life of curd – an indian fermented milk by using a new isolate of Brevibacillus brevis strain as starter culture

  Kiran K.A. Usha, Appaiah K.A. Anu, Appaiah Sushma

  48-55

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