Utilization of grape must and concentrated rectified grape must to produce gluconic acid by Aspergillus niger, in batch fermentations-Reference-Cited by-同舟云学术

Utilization of grape must and concentrated rectified grape must to produce gluconic acid by Aspergillus niger, in batch fermentations

Published:1993-02 Issue:2 Volume:15 Page:151-156
ISSN:0141-5492
Container-title:Biotechnology Letters
language:en
Short-container-title:Biotechnol Lett

Author:

Buzzini P.,Gobbetti M.,Rossi J.,Ribaldi M.

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Biotechnology,Bioengineering,Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF00133015.pdf

Reference17 articles.

1. Beutler, H. O. (1984). D-fructose. In: Methods in Enzymatic Analysis, H. U. Bergmeyer, ed. vol. 6, pp. 321?327, Weinheim: Verlag Chemie.

2. Buzzini, P., Gobbetti, M., Rossi, J. (1991). Gior. Bot. Ital. 125, 561?562.

3. Buzzini, P., Gobbetti, M., Rossi, J. (1992a). Ann. Microbiol. Enzimol. in press.

4. Buzzini, P., Gobbetti, M., Rossi, J. (1992b). Proc. XXIV Congr. Ital. Soc. Microbiol. Genova, Italy, 98.

5. Cheng, S. G. (1983). Advanced in D-xylose conversion by yeasts. In: Annual Report on Fermentation Processes, T. G. Tsao, ed. vol. 6, pp. 279?283, London: Academic Press.

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