SOLID-STATE FERMENTATION - PHYSICAL AND NUTRITIONAL FACTORS INFLUENCING GIBBERELLIC-ACID PRODUCTION

被引：22

作者：

KUMAR, PKR

LONSANE, BK

机构：

[1] CENT FOOD TECHNOL RES INST, FERMENTAT TECHNOL & BIOENGN DISCIPLINE, MYSORE 570013, KARNATAKA, INDIA

[2] UNIV HANOVER, INST TECH CHEM, W-3000 HANNOVER 1, GERMANY

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1990年 / 34卷 / 02期

关键词：

D O I：

10.1007/BF00166770

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The production of gibberellic acid (GA3) was found to be influenced by physical and nutritional factors. The nutritional factors studied were the urea nitrogen and MgSO4 concentrations, whereas the physical factors were moisture content, autoclaving time, inoculum ratio and moist medium to culture flask volume ratio. The yield of GA3 was improved 2.9 times by judicious selection of these parameters. Thus, the increase in GA3 yield in the wheat bran medium reduces the expense on medium and further leads to reduction of the overall cost of production. © 1990 Springer-Verlag.

引用

页码：145 / 148

页数：4

共 16 条

[1]

[Anonymous], 1983, FILAMENTOUS FUNGI

[2]

CANNEL E, 1980, PROCESS BIOCHEM, V15, P2

[3] NEW METABOLITES OF GIBBERELLA FUJIKUROI .2. ISOLATION OF 14 NEW METABOLITES [J].