Enhanced Production of Mycophenolic Acid from Penicillium brevicompactum via Optimized Fermentation Strategy
Sign Up to like & getrecommendations! Published in 2022 at "Applied Biochemistry and Biotechnology"
DOI: 10.1007/s12010-022-03886-9
Abstract: Mycophenolic acid (MPA) is an occurring antibiotic produced through Penicillium brevicompactum. Its production was achieved by systematic process optimization under submerged fermentation. In shake flask, single-factor test experiments, Box–Behnken design (BBD) experiments, and fermentation strategy… read more here.
Keywords: mycophenolic acid; fermentation; penicillium brevicompactum; production ... See more keywords
Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
Sign Up to like & getrecommendations! Published in 2019 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2019.00098
Abstract: One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by… read more here.
Keywords: lactic fermentation; improve nutritional; fermentation; strategy improve ... See more keywords