Efeitos Da Temperatura E Do Ph Na Atividade Da Lipase Produzida Por Yarrowia Lipolytica Em Fermentação No Estado Sólido Utilizando Farelo De Soja E Torta De Canola Como Matéria-Prima

Souza, Carlos Eduardo Conceição de; Farias, Marcelle Alves; Ribeiro, Bernardo Dias; Coelho, Maria Alice Zarur

doi:10.17648/sinaferm-2015-33625

Anais Do Simpósio Nacional De Bioprocessos 2015

DOI: 10.17648/sinaferm-2015-33625

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Efeitos Da Temperatura E Do Ph Na Atividade Da Lipase Produzida Por Yarrowia Lipolytica Em Fermentação No Estado Sólido Utilizando Farelo De Soja E Torta De Canola Como Matéria-Prima

Carlos Eduardo Conceição de Souza¹,

Marcelle Alves Farias²,

Bernardo Dias Ribeiro³

et al.

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Efeitos Da Temperatura E Do Ph Na Atividade Da Lipase Produzida Por Yarrowia Lipolytica Em Fermentação No Estado Sólido Utilizando Farelo De Soja E Torta De Canola Como Matéria-Prima

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