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Updated: May 5, 2026

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通过浸泡发酵将果皮生物转化为伊塔康酸,并通过响应表面方法学对参数进行统计优化

Shagufta Saeed1, Sibtain Ahmed2, Fatima Qureshi1

  • 1University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan.

PeerJ
|October 22, 2024
PubMed
概括

果皮是一种水果副产品,可以作为一种廉价的基质,通过与黑色阿斯伯菌的发酵生产伊塔康酸 (IA). 这项研究优化了条件,以实现高纯度的4.6g/LIA生产.

关键词:
伊塔科尼酸 (Itaconic Acid) 是一种有机酸.果的皮肤,果的皮肤.通过RSM进行潜水发酵优化.水的水解盐是水的水解盐.

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