caa a22 4500 465823408 CHVBK 20180323112142.0 cr unu---uuuuu 170327e19901101xx s 000 0 eng 10.1007/BF00166770 doi (NATIONALLICENCE)springer-10.1007/BF00166770 Solid state fermentation: physical and nutritional factors influencing gibberellic acid production [Elektronische Daten] [P. Kumar, B. Lonsane] Summary: 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. Springer-Verlag, 1990 Kumar P. Institut für Technische Chemie, University of Hannover, Callinstrasse 3, 3000, Hannover 1, Federal Republic of Germany aut Lonsane B. Fermentation Technology and Bioengineering Discipline, Central Food Technological Research Institute, 570013, Mysore, India aut Applied Microbiology and Biotechnology Springer-Verlag 34/2(1990-11-01), 145-148 0175-7598 34:2<145 1990 34 253 https://doi.org/10.1007/BF00166770 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF00166770 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kumar P. Institut für Technische Chemie, University of Hannover, Callinstrasse 3, 3000, Hannover 1, Federal Republic of Germany aut NATIONALLICENCE 700 1- Lonsane B. Fermentation Technology and Bioengineering Discipline, Central Food Technological Research Institute, 570013, Mysore, India aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer-Verlag 34/2(1990-11-01), 145-148 0175-7598 34:2<145 1990 34 253 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer