Optimization of L-malic acid production by Aspergillus flavus in a stirred fermentor

Effects of various nutritional and environmental factors on the accumulation of organic acids (mainly L-malic acid) by the filamentous fungus Aspergillus flavus were studied in a 16-L stirred fermentor. Improvement of the molar yield (moles acid produced per moles glucose consumed) of L-malic acid w...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Biotechnology and bioengineering 1991-05, Vol.37 (11), p.1108-1116
Hauptverfasser:	Battat, Emil, Peleg, Yoav, Bercovitz, Amir, Rokem, J. Stefan, Goldberg, Israel
Format:	Artikel
Sprache:	eng
Schlagworte:	acid production acide malique acido malico Aspergillus flavus Biological and medical sciences Biotechnology fermentacion fermentation fermenters Fundamental and applied biological sciences. Psychology malic acid Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology molar yield nutrient requirements organic acids stirred fermentor
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!