ICAR Research Data Repository for Knowledge Management
Solid state fermentation: Physical and nutritional factors influencing gibberellic acid production.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/5366/
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| Title |
Solid state fermentation: Physical and nutritional factors influencing gibberellic acid production.
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| Creator |
Kumar, P. K. R.
Lonsane, B. K. |
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| Subject |
02 Plant Biochemistry
04 Fermentation Technology |
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| Description |
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. |
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| Date |
1990
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/5366/1/Appl%20Microbiol%20Biotechnol%20%281990%29%2034145-148.pdf
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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