Fungal chitosan production on food processing by-products

被引：66
|
作者：
Suntornsuk, W [1 ]
Pochanavanich, P
Suntornsuk, L
机构：
[1] King Mongkuts Univ Technol, Fac Sci, Dept Microbiol, Bangkok 10140, Thailand
[2] Mahidol Univ, Fac Pharm, Dept Pharmaceut Chem, Bangkok 10400, Thailand
来源：
PROCESS BIOCHEMISTRY | 2002年 / 37卷 / 07期
关键词：
chitosan; mungbean residue; solid state fermentation; soybean residue;
D O I：
10.1016/S0032-9592(01)00265-5
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Four fungal strains, Aspergillus niger TISTR3245. Rhizopus oryzae TISTR3189, Zygosaccharomyces rouxii TISTR5058 and Candida albicans TISTR5239, grown on soybean and mungbean residues were investigated for their chitosan production. Their chitosan yields were in a range of 0.4-4.3 g/kg of soybean residue and 0.5-1.6 g/kg mungbean residue. The highest amount of chitosan by R. oryzae on soybean residue was 4.3 g/kg. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：727 / 729
页数：3
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