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      <ref-type name="Journal Article">17</ref-type>
      <work-type>ACL : Articles dans des revues avec comité de lecture répertoriées par l'AERES</work-type>
      <contributors>
        <authors>
          <author>
            <style face="normal" font="default" size="100%">Diaz, J. C. M.</style>
          </author>
          <author>
            <style face="bold" font="default" size="100%">Rodriguez, J. A.</style>
          </author>
          <author>
            <style face="bold" font="default" size="100%">Roussos, Sevastianos</style>
          </author>
          <author>
            <style face="normal" font="default" size="100%">Cordova, J.</style>
          </author>
          <author>
            <style face="normal" font="default" size="100%">Abousalham, A.</style>
          </author>
          <author>
            <style face="normal" font="default" size="100%">Carriere, F.</style>
          </author>
          <author>
            <style face="normal" font="default" size="100%">Baratti, J.</style>
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      <titles>
        <title>Lipase from the thermotolerant fungus Rhizopus homothallicus is more thermostable when produced using solid state fermentation than liquid fermentation procedures</title>
        <secondary-title>Enzyme and Microbial Technology</secondary-title>
      </titles>
      <pages>1042-1050</pages>
      <keywords>
        <keyword>Rhizopus homothallicus</keyword>
        <keyword>thermophilic and thermotolerant fungi</keyword>
        <keyword>solid state fermentation</keyword>
        <keyword>submerged fermentation</keyword>
        <keyword>lipase</keyword>
        <keyword>purification</keyword>
      </keywords>
      <dates>
        <year>2006</year>
      </dates>
      <call-num>fdi:010035742</call-num>
      <language>ENG</language>
      <periodical>
        <full-title>Enzyme and Microbial Technology</full-title>
      </periodical>
      <isbn>0141-0229</isbn>
      <accession-num>CC:0002396945-0012</accession-num>
      <number>5</number>
      <electronic-resource-num>10.1016/j.enzmictec.2006.02.005</electronic-resource-num>
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          <url>https://www.documentation.ird.fr/hor/fdi:010035742</url>
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          <url>https://www.documentation.ird.fr/intranet/publi/2006/09/010035742.pdf</url>
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      <volume>39</volume>
      <remote-database-provider>Horizon (IRD)</remote-database-provider>
      <abstract>Extracellular lipases were obtained from solid (SSF) and submerged (SmF) thermotolerant Rhizopus homothallicus fungus cell cultures and purified to homogeneity. The two enzymes are monomers having a molecular mass of 29.5 kDa and an identical protein structure, since the N-terminal sequences and peptide maps were identical. However, some of their properties are different, namely the specific activity on trioctanoin (8600 U/mg with SmF and 10,700 U/mg with SSF), the temperature at which maximum activity occurs (30 degrees C with SmF and 40 degrees C with SSF) and the thermal stability (half-lives at 50 degrees C of 0.44 h with SmF and 0.72 h with SSF). These differences between the kinetic properties suggest that when they were tested, one or both fungal lipases might still have been associated with non-proteic compounds originating from the culture medium. (c) 2006 Elsevier Inc. All rights reserved.</abstract>
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