Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources
Direct conversion of gelatinized sago starch into kojic acid byAspergillus flavus strain having amylolytic enzymes was carried out at two different scales of submerged batch fermentation in a 250-mL shake flask and in a 50-L stirred-tank fermentor. For comparison, fermentations were also carried out...
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | مقال |
| اللغة: | English English |
| منشور في: |
Springer
1998
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/51214/1/carbon%20sources.pdf http://psasir.upm.edu.my/id/eprint/51214/7/BF02820791.pdf |