Comparative effect of amino acids in the production of cyclosporin by solid and submerged fermentations

Biotechnology

Volumn 7, Issue 2, 2008, Pages 205-208

  Nisha, A K ^a   Meignanalakshmi, S ^a   Ramasamy, K ^a  

^a SRM INSTITUTE OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Amino acids valine; Aminobutyric acid; Cyclosporin; Leucine; Solid state fermentation; Submerged fermentation; Tolypocladium inflatum

Indexed keywords

ACIDS; AMINATION; AMINES; BIOCHEMICAL ENGINEERING; FERMENTATION; ORGANIC ACIDS;

AMINO ACIDS-VALINE; AMINOBUTYRIC ACID; CYCLOSPORIN; CYTOTOXIC; DEUTEROMYCETES; INCUBATION PERIODS; L-VALINE; LEUCINE; SOLID STATE FERMENTATION; SUBMERGED FERMENTATION; TOLYPOCLADIUM INFLATUM;

AMINO ACIDS;

FUNGI; FUNGI IMPERFECTI; TOLYPOCLADIUM; TOLYPOCLADIUM INFLATUM;

EID: 45949083972     PISSN: 1682296X     EISSN: 16822978     Source Type: Journal    
DOI: 10.3923/biotech.2008.205.208     Document Type: Article

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