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Fermentation parameter optimization of microbial oxalic acid production from cashew apple juice
The potential of cashew apple juice (CAJ) as a carbon source for oxalic acid (OA) production via fermentation process was investigated in this study. The effects and interactions of CAJ concentration, time, pH, NaNO(3) concentration and methanol concentration on OA production were determined in a ce...
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| 出版年: | Heliyon |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4945962/ https://ncbi.nlm.nih.gov/pubmed/27441258 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2016.e00082 |
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