Fermentation parameter optimization of microbial oxalic acid production from cashew apple juice

The potential of cashew apple juice (CAJ) as a carbon source for oxalic acid (OA) production via fermentation process was investigated in this study. The effects and interactions of CAJ concentration, time, pH, NaNO(3) concentration and methanol concentration on OA production were determined in a ce...

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Detalles Bibliográficos
Autores principales: Betiku, Eriola, Emeko, Harrison A., Solomon, Bamidele O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4945962/
https://www.ncbi.nlm.nih.gov/pubmed/27441258
http://dx.doi.org/10.1016/j.heliyon.2016.e00082

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4945962/
https://www.ncbi.nlm.nih.gov/pubmed/27441258
http://dx.doi.org/10.1016/j.heliyon.2016.e00082

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