Optimization of carbon and nitrogen sour
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A. Kapat; S. K. Rakshit; T. Panda
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Article
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1996
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Springer
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English
โ 665 KB
Statistical design was used to determine the optimal levels of medium components, the optimal initial pH of the enzyme production medium, the temperature of fermentation, age of the organism in the slant growth and the age of the inoculum for the production of chitinase in shake flask fermentations.