In the present study, compactin production by Penicillium brevicompactum WA 2315 was studied using solid-state fermentation. Initially, various agro-industrial residues were screened as a support and carbon source. The ...

Kinetics of flavor degradation in black pepper was studied at isothermal (50-120 degrees C) and non-isothermal conditions. The degradation of flavor was also followed in three different cooking methods viz., open pan, ...

In the present study, production of compactin by Penicillium brevicompactum WA 2315 was studied. In the first step, various precultural parameters were studied by substituting one factor at a time. Subsequently, the effect ...

Gellan gum, a high-molecular-weight anionic linear polysaccharide produced by pure-culture fermentation from Sphingomonas paucimobilis ATCC 3146 1, has elicited industrial interest in recent years as a high-viscosity biogum, ...