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...
| Glavni autori: | , , , |
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| Format: | Članak |
| Jezik: | English English |
| Izdano: |
Springer
1998
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| Online pristup: | http://psasir.upm.edu.my/id/eprint/51214/1/carbon%20sources.pdf http://psasir.upm.edu.my/id/eprint/51214/7/BF02820791.pdf |