Kinetics, Modelling and Scaling-Up of Kojic Acid Fermentation by Aspergillus Flavus 44-1 Using Different Carbon Sources
Kojic acid production by Aspergillus flavus strain 44- 1 using different types of carbon source (glucose, starch hydrolysate from enzymatic hydrolysis of sago starch, sucrose, fructose and gelatinized sago starch) was carried out in 250 mL shake flask, 2 L, 8 L and 50 L stirred tank fermenters. T...
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| Format: | Thesis |
| Language: | English English |
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2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/8415/1/FSMB_2000_3_IR.pdf |