(Luận văn thạc sĩ) isolation, selection and identification of aspergillus oryzae producing high salt tolerant neutral protease

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2.1.3. Application of proteases in industries

2.2.1. General characteristics of Aspergillus oryzae

2.2.2. Use of Aspergillus oryzae

PART III – MATERIAL AND MET

3.1.3. Fungal media and buffers

3.2.1. Isolation of Aspergillus oryzae from natural substrates

3.2.2. Primary identification of Aspergillus oryzae

3.2.3. Determination of protease activity by well diffusion and enzymatic assay

3.2.3. Effect of pH on activity and stability of protease

3.2.4. Effect of NaCl concentrations on activity and stability of protease

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