Food and Nutrition Sciences

Vol.8 No.7(2017), Paper ID 77602, 13 pages

DOI:10.4236/fns.2017.87052

 

Optimization of Culture Conditions to Produce Phytase from Aspergillus tubingensis SKA

 

Samar S. Qasim, Khalida A. Shakir, A. B. Al-Shaibani, Marie K. Walsh

 

Department of Food Science, College of Agriculture, University of Baghdad, Baghdad, Iraq
Department of Food Science, College of Agriculture, University of Baghdad, Baghdad, Iraq
College of Biotechnology, Al-Nahrain University, Baghdad, Iraq
Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT, USA

 

Copyright © 2017 Samar S. Qasim, Khalida A. Shakir, A. B. Al-Shaibani, Marie K. Walsh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Qasim, S. , Shakir, K. , Al-Shaibani, A. and Walsh, M. (2017) Optimization of Culture Conditions to Produce Phytase from Aspergillus tubingensis SKA. Food and Nutrition Sciences, 8, 733-745. doi: 10.4236/fns.2017.87052.

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