Kinetics, Modelling and Scaling-Up of Kojic Acid Fermentation by Aspergillus Flavus 44-1 Using Different Carbon Sources

Kojic acid production by Aspergillus flavus strain 44- 1 using different types of carbon source (glucose, starch hydrolysate from enzymatic hydrolysis of sago starch, sucrose, fructose and gelatinized sago starch) was carried out in 250 mL shake flask, 2 L, 8 L and 50 L stirred tank fermenters. The...

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Bibliographic Details
Main Author: Mohamad, Rosfarizan
Format: Thesis
Published: 2000
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