Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources

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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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Bibliographic Details
Main Authors:	Rosfarizan, M., Ariff, A.B.
Format:	Article
Language:	English
Published:	Nature Publishing Group 2000
Online Access:	http://psasir.upm.edu.my/id/eprint/115627/ http://psasir.upm.edu.my/id/eprint/115627/1/115627.pdf

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