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Submerged fermentation (5)
Alpha-galactosidase (2)
Streptomyces griseoloalbus (2)
Amylase (1)
Aromatic inducers (1)
Aspergillus-oryzae (1)
Bacillus pumilus (1)
Dye decolourization (1)
Endoxylanase (1)
Laccases (1)
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