Production of kojic acid by membrane-surface liquid culture of Aspergillus oryzae NRRL484
- Author
- OGAWA, A; WAKISAKA, Y; TANAKA, T; SAKIYAMA, T; NAKANISHI, K
Okayama univ., fac. eng., dep. biotechnology, Tsushima-naka, Okayama 700, Japan - Source
Journal of fermentation and bioengineering. 1995, Vol 80, Num 1, pp 41-45 ; ref : 7 ref
- CODEN
- JFBIEX
- ISSN
- 0922-338X
- Scientific domain
- Food science technology; Biochemistry, molecular biology, biophysics; Biotechnology
- Publisher
- Society for Fermentation and Bioengineering, Osaka
- Publication country
- Japan
- Document type
- Article
- Language
- English
- Keyword (fr)
- Agitation Aspergillus oryzae Culture microorganisme Effet concentration Etat solide Facteur milieu Fermentation Membrane Micropore Milieu culture Milieu liquide Production Pyran-4-one(5-hydroxy-2-hydroxyméthyl) Fungi Imperfecti Fungi Thallophyta
- Keyword (en)
- Agitation Aspergillus oryzae Microorganism culture Concentration effect Solid state Environmental factor Fermentation Membrane Micropore Culture medium Liquid medium Production 4-Pyranone(5-hydroxy-2-hydroxymethyl) Fungi Imperfecti Fungi Thallophyta
- Keyword (es)
- Agitación Aspergillus oryzae Cultivo microorganismo Efecto concentración Estado sólido Factor medio Fermentación Membrana Microporo Medio cultivo Medio líquido Producción 4-Piranona (5-hidroxi 2-hidrometil) Fungi Imperfecti Fungi Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C01 Microbial engineering. Fermentation and microbial culture technology
- Discipline
- Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3642736
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/0922-338X(95)98174-J 
https://dx.doi.org/10.1016/0922-338X(95)98174-J
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