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RISS 인기검색어
- 검색키워드
- 저자 : Ariff A.B. (검색결과 3 건)
- 무료
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M. Rosfarizan,A. B. Ariff 한국생물공학회 2006 Biotechnology and Bioprocess Engineering Vol.11 No.1
Kojic acid production by Aspergillus flavus strain S44-1 using sucrose as a carbon source was carried out in a 250-mL shake flask and a 2-L stirred tank fermenter. For comparison, production of kojic acid using glucose, fructose and its mixture was also carried out. Kojic acid production in shake flask fermentation was 25.8 g/L using glucose as the sole carbon source, 23.6 g/L with sucrose, and 6.4 g/L from fructose. Reduced kojic acid production (13.5 g/L) was observed when a combination of glucose and fructose was used as a carbon source. The highest production of kojic acid (40.2 g/L) was obtained from 150 g/L sucrose in a 2 L fermenter, while the lowest kojic acid production (10.3 g/L) was seen in fermentation using fructose as the sole carbon source. The experimental data from batch fermentation and resuspended cell system was analysed in order to form the basis for a kinetic model of the process. An unstructured model based on logistic and Luedeking-Piret equations was found suitable to describe the growth, substrate consumption, and efficiency of kojic acid production by A. flavus in batch fermentation using sucrose. From this model, it was found that kojic acid production by A. flavus was not a growth-associated process. Fermentation without pH control (from an initial culture pH of 3.0) showed higher kojic acid production than single-phase pH-controlled fermentation (pH 2.5, 2.75, and 3.0).
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Rosfarizan M.,Ariff A.B. The Korean Society for Biotechnology and Bioengine 2006 Biotechnology and Bioprocess Engineering Vol.11 No.1
Kojic acid production by Aspergillus flavus strain S44-1 using sucrose as a carbon source was carried out in a 250-mL shake flask and a 2-L stirred tank fermenter. For comparison, production of kojic acid using glucose, fructose and its mixture was also carried out. Kojic acid production in shake flask fermentation was 25.8 g/L using glucose as the sole carbon source, 23.6 g/L with sucrose, and 6.4 g/L from fructose. Reduced kojic acid production (13.5 g/L) was observed when a combination of glucose and fructose was used as a carbon source. The highest production of kojic acid (40.2 g/L) was obtained from 150 g/L sucrose in a 2 L fermenter, while the lowest kojic acid production (10.3 g/L) was seen in fermentation using fructose as the sole carbon source. The experimental data from batch fermentation and resuspended cell system was analysed in order to form the basis for a kinetic model of the process. An unstructured model based on logistic and Luedeking-Piret equations was found suitable to describe the growth, substrate consumption, and efficiency of kojic acid production by A. flavus in batch fermentation using sucrose. From this model, it was found that kojic acid production by A. flavus was not a growth-associated process. Fermentation without pH control (from an initial culture pH of 3.0) showed higher kojic acid production than single-phase pH-controlled fermentation (pH 2.5, 2.75, and 3.0).
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Anthraquinones from Cell Suspension Culture of Morinda elliptica
Jasril, Jasril,Lajis, N.H.,Abdullah, M.A.,Ismail, N.H.,Ali, A.M.,Marziah, M.,Ariff, A.B.,Kitajima, M.,Takayama, H.,Aimi, N. The Korean Society of Pharmacognosy 2000 Natural Product Sciences Vol.6 No.1
The chemical investigation on the cell suspension culture of Morinda elliptica L. yielded eight anthraquinones, two of which, anthragallol-1,2-dimethyl ether (3) and purpurin-1-methyl ether (4), have not been isolated from the original plant. Other compounds isolated include nordamnacanthal (1), alizarin-1-methyl ether (2), rubiadin (5), soranjidiol (6), $lucidin-{\omega}-methyl$ ether (7), and morindone (8). The structures of anthraquinones were established based on spectral studies.
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