Importance of carbon source feeding and pH control strategies for maximum kojic acid production from sago starch by Aspergillus flavus
To maximize kojic acid production by Aspergillus flavus Link 44-1 using gelatinized sago starch as a carbon source, the performance of different fermentation modes (batch and fed-batch with different feeding modes) was investigated in an 8-l stirred tank fermentor. The addition of a large volume of...
| Main Authors: | , , , , , |
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| Format: | Article |
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Elsevier
2002
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