Solid state fermentation: physical and nutritional factors influencing gibberellic acid production
1990
Kumar, P.K.R. | Lonsane, B.K.
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 MgSO(4) 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.
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