Morphological development and gibberellin production by different strains of Gibberella fujikuroi in shake flasks and bioreactor |
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Authors: | Silva E.M. Escamilla Dendooven L. Reynell J.A. Uscanga Ramírez A.I. Monroy Alatorre G. González de la Torre Martínez M. |
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Affiliation: | (1) Departamento de Biotechnología y Bioingeniería del CINVESTAV-IPN, Ave. Politécnico Nacional No. 2508.C.P, 07360, Mexico D.F;(2) Departamento de Química, Instituto Technológico de Celaya, Ave. Tecnológico y A. Cubas S/N, Celaya Gto., México |
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Abstract: | ![]() Strain H-984 of G. fujikuroi grown for 38 h in a shake flask with medium containing 20 g glucose l–1, 3 g yeast extract l–1, 2.5 g NH4NO3 l–1, 0.5 g KH2PO4 l–1, 0.1 g MgSO4 l–1, 1 g CaCO3 l–1, and inoculated into a bioreactor with medium containing 60 g glucose l–1; 1 g NH4Cl l–1; 3 g KH2PO4 l–1 and 1.5 g MgSO4 l–1 produced 1100 mg gibberellic acid l–1. |
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Keywords: | Conidia cultures fermentation G. fujikuroi morphological strains |
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