The Effect of Ferrnentation Timε， Agitation Speed, and Medium Composition on the Characteristics of Growth and Chitosan Production of Mucor rouxii ATCC 24905

Jung, Kyung-Hwa; Kim, Hui-Dong; Cho, Kyung-Sang; Hur, Byung-Ki

doi:10.13050/foodengprog.1997.1.1.22

Food Eng. Prog. 1997; 1(1):22-28

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.1.22

Article

발효시간， 교브펙도 및 배지조성이 Mucor rouxii ATCC 24905，의 성장 및 키토산 생성 륙성에 미치는 영향

정경화¹, 검휘동¹, 조경상¹, 허병기¹^,^*

The Effect of Ferrnentation Timε， Agitation Speed, and Medium Composition on the Characteristics of Growth and Chitosan Production of Mucor rouxii ATCC 24905

Kyung-Hwa Jung¹, Hui-Dong Kim¹, Kyung-Sang Cho¹, Byung-Ki Hur¹^,^*

Author Information & Copyright ▼

¹인하대학교 화공·고분자·생물공학부

¹School of Chemical, Polymer, and Biological Engineering, Inha University

^*Corresponding author: Byung-Ki Hur, School of Chemical, Polymer, and Biological Engineering, Inha University, Incheon 402-751, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Apr 30, 1997