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Aspects of the use of complex media for submerged fermentation of Aspergillus awamori

Y.Q Cui, J.N.W. Ouwehand, R. G. J. M. van der Lans, Marco L. F. Giuseppin, K. Ch. A. M. Luyben

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Key concepts: Bran, Aspergillus awamori, Food science, Sucrose, Biomass (ecology), Spore, Pellets, Fermentation

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