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Solid state fermentation: Physical and nutritional factors influencing gibberellic acid production.

Kumar, P. K. R. and Lonsane, B. K. (1990) Solid state fermentation: Physical and nutritional factors influencing gibberellic acid production. Applied Microbiology and Biotechnology, 34 (2). pp. 145-148.

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: production, gibberellic acid, plant growth regulator, submerged fermentation
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 02 Plant Biochemistry
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Mar 2018 09:27
Last Modified: 05 Mar 2018 09:27
URI: http://ir.cftri.com/id/eprint/5366

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