Importance of medium pH in solid state fermentation for growth of Schwanniomyces castellii

Saucedo Castaneda, G. and Lonsane, B. K. (1992) Importance of medium pH in solid state fermentation for growth of Schwanniomyces castellii. Letters in Applied Microbiology, 15. pp. 164-167.

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Abstract

Utilization of soluble starch by Schwanniomyces castellii in a solid state fermentation system was highest in unbuffered medium when initial and final pH of the medium were 6.5-7.0 and 4.0-4.6, respectively. An economic strategy involving the use of urea as a sole nitrogen source in medium with initial pH of 6.5 allowed maximum substrate utilization in the absence of buffer and without any contamination in column fermenter.

Item Type:	Article
Uncontrolled Keywords:	Schwanniomyces castellii, solid state fermentation
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 May 2016 07:53
Last Modified:	27 May 2016 07:53
URI:	http://ir.cftri.res.in/id/eprint/12213

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