Citric acid production from carob pod extract by cell recycle ofAspergillus nigeratcc 9142
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905439809549945
Reference19 articles.
1. The use of deionised date syrup as a substrate for citric acid fermentation
2. Submerged citric acid fermentation: rheological properties ofAspergillus niger broth in a stirred tank reactor
3. Components of nutritional interest in carob pods (Ceratonia siliqua)
4. Colorimetric Method for Determination of Sugars and Related Substances
5. Citric acid production from imumu Cyperus esculentus and Maize Zea mays
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1. HPLC based characterization of citric acid produced from indigenous fungal strain through single and Co-Culture fermentation;Biocatalysis and Agricultural Biotechnology;2020-10
2. Utilization of brewery wastes in food industry;PeerJ;2020-07-14
3. Effect of some physiological factors on citric acidproduction bythreeisolates ofAspergillus niger acid - hydrolyzed sawdust as a carbon source;Innovaciencia Facultad de Ciencias Exactas Físicas y Naturales;2018-12-28
4. Carob as a carbon source for fermentation technology;Biocatalysis and Agricultural Biotechnology;2018-10
5. Selective recovery of phenolic compounds and carbohydrates from carob kibbles using water-based extraction;Industrial Crops and Products;2015-08
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