Durga Prasad Mp (22 results)

Condition: New.

Condition: New.

Condition: New.

Taschenbuch. Condition: Neu. Biotechnology | Studies on Fermentative Production of Citric Acid by [.] Isolate using Sorghum Malt & it Optimization by RSM | Durga Prasad Mp (u. a.) | Taschenbuch | 92 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783659587115 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Condition: Neu. Fermentation Technology | Studies on Production & Optimization of L-Glutamic Acid by Using Lactobacillus Species | M. P. Durga Prasad (u. a.) | Taschenbuch | 100 S. | Englisch | 2014 | Scholars' Press | EAN 9783639664676 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Condition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | The enormous growth in the field of biotechnology has brought a great demand to amino acid production due to its wide variety of applications in food, medicine, cosmetics, and as a starting material in the chemical industry. Glutamic acid, a non-essential amino acid and is synthesized from a number of amino acids including Ornithine and arginine. Free glutamic acid is present in a wide variety of foods, including cheese and soy sauce and is responsible for one of the five basic tastes of the human; sense of taste .It is often used as a food additive and flavor enhancer in the form of its sodium salt, MonoSodium Glutamate. The present work deals with, Production & Optimization of Glutamic acid by using mixed culture of Lactobacillus. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of the same carbon source (sugar cane molasses) and the combination at which the yield of glutamic acid maximum is determined as optimum conditions for Glutamic acid production.

paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Citric acid is a tri carboxylic organic acid, soluble in water with pleasant taste and is the most important acid used in the food industries. The present work deals with determination of optimum growth conditions for citric acid production by submerged fermentation technology using Wild strain of Aspergillus Niger. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of media of Paddy and Sorghum and the combination at which the yield of Citric acid is maximum is determined as optimum conditions for Citric Acid production. By using the Response Surface Methodology we can optimize the production. The increasing use of Citric acid in a variety of industries has demanded a steadily increase in citric acid production. Recently because of its easy biodegradability, this organic acid has also found a ready acceptance in the detergent industry in place of phosphates and in the removal of sulfur in stack gases a process applicable to power stations. If we produce citric acid by malted grains, it will be economically feasible 92 pp. Englisch.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The enormous growth in the field of biotechnology has brought a great demand to amino acid production due to its wide variety of applications in food, medicine, cosmetics, and as a starting material in the chemical industry. Glutamic acid, a non-essential amino acid and is synthesized from a number of amino acids including Ornithine and arginine. Free glutamic acid is present in a wide variety of foods, including cheese and soy sauce and is responsible for one of the five basic tastes of the human; sense of taste .It is often used as a food additive and flavor enhancer in the form of its sodium salt, MonoSodium Glutamate. The present work deals with, Production & Optimization of Glutamic acid by using mixed culture of Lactobacillus. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of the same carbon source (sugar cane molasses) and the combination at which the yield of glutamic acid maximum is determined as optimum conditions for Glutamic acid production. 100 pp. Englisch.

Condition: New. Print on Demand pp. 92 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: MP Durga PrasadM P DURGA PRASAD M.Tech,(Ph.D-Pursing)Research Scholar, Department of Chemical Engineering,Andhra University College of Engineering,Visakhapatnam. I have two yearsof Industrial Experience and have published5 Internatio.

Condition: New. PRINT ON DEMAND pp. 92.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Prasad M.P. DurgaM.P. Durga Prasad M.Tech.I have two years of Industrial Experience ,and have Published many National and International Research Papers in Reputed Journals. I have presented papers in many International and Internatio.

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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Babu N.Venkat SurendraDr. N.Venkat Surendra Babu A Doctorate Degree holder in Biochemistry from Sri Venkateshwara University, Tirupathi. I have a total of 10+ years of work experience in Teaching & Administration. I have worked in va.

Condition: New. PRINT ON DEMAND.

Condition: New. Print on Demand.

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Citric acid is a tri carboxylic organic acid, soluble in water with pleasant taste and is the most important acid used in the food industries. The present work deals with determination of optimum growth conditions for citric acid production by submerged fermentation technology using Wild strain of Aspergillus Niger. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of media of Paddy and Sorghum and the combination at which the yield of Citric acid is maximum is determined as optimum conditions for Citric Acid production. By using the Response Surface Methodology we can optimize the production. The increasing use of Citric acid in a variety of industries has demanded a steadily increase in citric acid production. Recently because of its easy biodegradability, this organic acid has also found a ready acceptance in the detergent industry in place of phosphates and in the removal of sulfur in stack gases a process applicable to power stations. If we produce citric acid by malted grains, it will be economically feasibleVDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 92 pp. Englisch.

Condition: New. PRINT ON DEMAND.

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The enormous growth in the field of biotechnology has brought a great demand to amino acid production due to its wide variety of applications in food, medicine, cosmetics, and as a starting material in the chemical industry. Glutamic acid, a non-essential amino acid and is synthesized from a number of amino acids including Ornithine and arginine. Free glutamic acid is present in a wide variety of foods, including cheese and soy sauce and is responsible for one of the five basic tastes of the human; sense of taste .It is often used as a food additive and flavor enhancer in the form of its sodium salt, MonoSodium Glutamate. The present work deals with, Production & Optimization of Glutamic acid by using mixed culture of Lactobacillus. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of the same carbon source (sugar cane molasses) and the combination at which the yield of glutamic acid maximum is determined as optimum conditions for Glutamic acid production.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 100 pp. Englisch.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The enormous growth in the field of biotechnology has brought a great demand to amino acid production due to its wide variety of applications in food, medicine, cosmetics, and as a starting material in the chemical industry. Glutamic acid, a non-essential amino acid and is synthesized from a number of amino acids including Ornithine and arginine. Free glutamic acid is present in a wide variety of foods, including cheese and soy sauce and is responsible for one of the five basic tastes of the human; sense of taste .It is often used as a food additive and flavor enhancer in the form of its sodium salt, MonoSodium Glutamate. The present work deals with, Production & Optimization of Glutamic acid by using mixed culture of Lactobacillus. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of the same carbon source (sugar cane molasses) and the combination at which the yield of glutamic acid maximum is determined as optimum conditions for Glutamic acid production.