Effects of Culture Conditions on Production of Red Pigment and Citrinin by Fermentation of Monascus Ruber
Effects of carbon source, nitrogen source, and pH value and culture volume on red pigment and citrinin production by fermentation of Monascus ruber were investigated in this study. In order to improve the yield of red pigment and to reduce the production of citrinin, the four factors and three level...
Збережено в:
| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
AIDIC Servizi S.r.l.
2015-12-01
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| Серія: | Chemical Engineering Transactions |
| Онлайн доступ: | https://www.cetjournal.it/index.php/cet/article/view/4397 |
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