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Effect of some nutrients on riboflavin formation by Aspergillus terreus



Effect of some nutrients on riboflavin formation by Aspergillus terreus



Revista Latinoamericana de Microbiologia 36(1): 27-32



The conversion of molasses to riboflavin via fermentation by Aspergillus terreus was investigated. The yield of riboflavin was not affected with the elements content of molasses. In order to examine the effects of different substrates, molasses was used with a combination of different levels of corn steep solid or peptone. Maximum riboflavin yield was obtained in the medium which contained 9% centrifuged molasses and 0.1% corn steep solid. The presence of 1.5% g/l oleic acid and serine 0.2 g/l greatly enhanced the vitamin productivity.

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Accession: 002604700

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