Abstract
During the process optimisation of glucoamylase production by Aspergillus awamori, cell morphology was controlled at such a state that spore aggregation was completely prevented. Samples from five fermentations on complex media using either glucose or starch as carbon source were characterised with a Bohlin CS rheometer. The experimental data were conveniently described in terms of the power law model. © 1995 Chapman & Hall.
| Original language | English |
|---|---|
| Pages (from-to) | 55-58 |
| Number of pages | 3 |
| Journal | Biotechnology Techniques |
| Volume | 9 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Jan 1995 |