1982•Applied Microbiology and BiotechnologyRequires access

Formation of gluconic acid at low pH-values by free and immobilized Aspergillus niger cells during citric acid fermentation

M. Heinrich, H. J. Rehm

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Key concepts: Gluconic acid, Industrial fermentation, Citric acid, Aspergillus niger, Chemistry, Fermentation, Chromatography, Food science

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Formation of gluconic acid at low pH-values by free and immobilized Aspergillus niger cells during citric acid fermentation — Research Paper | ScholarLens