Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources
Kinetics of kojic acid fermentation by Aspergillus flavus Link 44-1 using various sources of carbon [glucose, xylose, sucrose, starch, maltose, lactose or fructose] and nitrogen [NH4Cl, (NH4)2S2O8, (NH4)2NO3, yeast extract or peptone] were analyzed using models based on logistic and Luedeking-Piret...
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| Main Authors: | , |
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| Format: | Article |
| Language: | en |
| Published: |
Nature Publishing Group
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115627/1/115627.pdf http://psasir.upm.edu.my/id/eprint/115627/ https://academic.oup.com/jimb/article/25/1/20-24/5990427 |
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