Publication: Fungal chitosan production on food processing by-products
| dc.contributor.author | W. Suntornsuk | en_US |
| dc.contributor.author | P. Pochanavanich | en_US |
| dc.contributor.author | L. Suntornsuk | en_US |
| dc.contributor.other | King Mongkuts University of Technology Thonburi | en_US |
| dc.contributor.other | Mahidol University | en_US |
| dc.date.accessioned | 2018-07-24T02:57:21Z | |
| dc.date.available | 2018-07-24T02:57:21Z | |
| dc.date.issued | 2002-02-02 | en_US |
| dc.description.abstract | Four fungal strains, Aspergillus niger TISTR3245, Rhizopus oryzae TISTR3189, Zygosaccharomyces rouxii TISTR5058 and Candida albicans TISTR5239, grown on soybean and mungbean residues were investigated for their chitosan production. Their chitosan yields were in a range of 0.4-4.3 g/kg of soybean residue and 0.5-1.6 g/kg mungbean residue. The highest amount of chitosan by R. oryzae on soybean residue was 4.3 g/kg. © 2002 Elsevier Science Ltd. All rights reserved. | en_US |
| dc.identifier.citation | Process Biochemistry. Vol.37, No.7 (2002), 727-729 | en_US |
| dc.identifier.doi | 10.1016/S0032-9592(01)00265-5 | en_US |
| dc.identifier.issn | 13595113 | en_US |
| dc.identifier.other | 2-s2.0-0036148719 | en_US |
| dc.identifier.uri | https://repository.li.mahidol.ac.th/handle/20.500.14594/20082 | |
| dc.rights | Mahidol University | en_US |
| dc.rights.holder | SCOPUS | en_US |
| dc.source.uri | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0036148719&origin=inward | en_US |
| dc.subject | Biochemistry, Genetics and Molecular Biology | en_US |
| dc.title | Fungal chitosan production on food processing by-products | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| mu.datasource.scopus | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0036148719&origin=inward |