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Food Engineering Progress
Korean Society for Food Engineering

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,*
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