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Articles by Ch. A.I. Raju
Total Records ( 1 ) for Ch. A.I. Raju
  N.M. Yugandhar , U. Kiran Babu , Ch. A.I. Raju , K. Jaya Raju and D. Sri Rami Reddy
  The production of L-Glutamic acid in submerged fermentation of Brevibacterium roseum has been investigated through several parameters. All the nutritional ingredients in the production medium were optimized individually and production condition parameters like incubation time, temperature, pH was determined. Various carbon and nitrogen sources along with Biotin at different concentrations have been added to the culture medium, in order to assess their efficiency in L-Glutamic acid production. The maximum L-Glutamic acid obtained is 40.5 mg mL-1 in 96 h with pH 6.0 and 150 rpm of agitation.
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