Production of ferulic acid from oryzanol degradation during the fermentation of black rice bran by ferulic acid esterase producing Aspergillus oryzae HP

• Main Authors: Sasithorn Sirilun, Chaiyavat Chaiyasut, Noppawat Pengkumsri, Wattana Pelyuntha, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
• 格式: 雜誌
• 出版: 2018
• 主題: Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology
• 在線閱讀: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85037652065&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/54176
• 機構: Chiang Mai University

© 2015, Journal of Pure and Applied Microbiology. All rights reserved. Rice bran (RB) is the known source for phenolic acids, anthocyanins, flavonoids, steroidal compounds, polymeric carbohydrates, proteins and essential nutrients like vitamin B, E, γ-oryzanol, ferulic acid and inositol. Ferulic aci...