Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/55140
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dc.contributor.authorKeerati Tanrueanen_US
dc.contributor.authorNuansri Rakariyathamen_US
dc.date.accessioned2018-09-05T02:52:17Z-
dc.date.available2018-09-05T02:52:17Z-
dc.date.issued2016-10-01en_US
dc.identifier.issn01252526en_US
dc.identifier.other2-s2.0-84992123352en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84992123352&origin=inwarden_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/55140-
dc.description.abstract© 2016, Chiang Mai University. All rights reserved. Ferulic acid has been of growing interest with regard to producing flavor compounds. In this study, the optimization conditions as substrate concentration, time of incubation, pH of the medium, age of inoculums and temperature of the bioconversion of ferulic acid into 4-vinyl guaiacol by Volvariella volvacea were determined. The results showed that the maximum production of 4-vinyl guaiacol (637.8 mg/L) was achieved under the following conditions; initial ferulic acid concentrations of 750 mg/L, 144 hours of incubation, pH of medium 7.5, age of inoculums 72 hours and incubation temperature 30 °C.en_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.subjectChemistryen_US
dc.subjectMaterials Scienceen_US
dc.subjectMathematicsen_US
dc.subjectPhysics and Astronomyen_US
dc.titlePtimization of culture conditions for maximal production of 4-vinyl guaiacol from ferulic acid by Volvariella volvaceaen_US
dc.typeJournalen_US
article.title.sourcetitleChiang Mai Journal of Scienceen_US
article.volume43en_US
article.stream.affiliationsChiang Mai Universityen_US
article.stream.affiliationsNation Universityen_US
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