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Morphological development and gibberellin production by different strains of Gibberella fujikuroi in shake flasks and bioreactor
Authors:Silva  E.M. Escamilla  Dendooven   L.  Reynell  J.A. Uscanga  Ramírez  A.I. Monroy  Alatorre   G. González  de la Torre Martínez  M.
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
Abstract:
Strain H-984 of G. fujikuroi grown for 38thinsph in a shake flask with medium containing 20thinspg glucose l–1, 3thinspg yeast extract l–1, 2.5thinspg NH4NO3 l–1, 0.5thinspg KH2PO4 l–1, 0.1thinspg MgSO4 l–1, 1thinspg CaCO3 l–1, and inoculated into a bioreactor with medium containing 60thinspg glucose l–1; 1thinspg NH4Cl l–1; 3thinspg KH2PO4 l–1 and 1.5thinspg MgSO4 l–1 produced 1100thinspmg gibberellic acid l–1.
Keywords:Conidia  cultures  fermentation  G. fujikuroi  morphological  strains
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