The scale up of mycelial shake flask fermentations: A case study of gamma linolenic acid production byMucor hiemalis IRL 51

Author:

Kennedy Max J.,Reader Sarah L.,Davies R. Julian,Rhoades David A.,Silby Howard W.

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Reference21 articles.

1. Bajpai, P.K., P. Bajpai and O.P. Ward. 1991. Optimization of production of docosahexaenoic acid (DHA) byThraustochytrium aureum ATCC 34304. JAOCS 68: 509–514.

2. Beavan, M., A. Kligerman, R. Droniuk, C. Drouin, B. Goldenberg, A. Effio, P. Yu, B. Giuliany and J. Fein. 1992. Production of microbial cocoa butter equivalents. In: Industrial Applications of Single Cell Oils (Kyle, D.J. and C. Ratledge, eds), pp. 156–184, American Oil Chemists' Society, Champaign, Illinois.

3. Davies, R.J. 1992. Scale up of yeast oil technology. In: Industrial Applications of Single Cell Oils (Kyle, D.J. and C. Ratledge, eds), pp. 196–218, American Oil Chemists' Society, Champaign, Illinois.

4. Finkelstein, D.B. and C. Ball. 1992. Biotechnology of Filamentous Fungi Technology and Products. Butterworth-Heinemann, Boston.

5. Hansson, L. and M. Dostalek. 1988. Effect of culture conditions on mycelial growth and production of γ-linolenic acid by the fungusMortierella ramanniana. Appl. Microbiol. Biotechnol. 28: 240–246.

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