Effect of Trace Elements on Citric Acid Fermentation by Aspergillus niger
Citric acid yields of 98.7% (sugar consumption basis) were reached in shaker flasks with mutant UV-ET-71-15 of Aspergillus niger in a resin-treated sucrose medium of the following composition (g/100 ml): sucrose, 14.0; NH(4)NO(3), 0.20; KH(2)PO(4), 0.10; MgSO(4)·7H(2)O, 0.025; and (mg/liter): FeSO(4...
Spremljeno u:
| Izdano u: | Appl Microbiol |
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| Glavni autori: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
American Society for Microbiology (ASM)
1970
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377078/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5492439/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.20.6.888-892.1970 |
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