hrcak mascot   Srce   HID

Food Technology and Biotechnology, Vol. 44 No. 2, 2006.

Pregledni rad

Gluconic Acid: Properties, Applications and Microbial Production

Sumitra Ramachandran ; Laboratoire de Génie Chimique et Biochimique (LGCB), CUST – Université Blaise Pascal, 24, avenue des Landais, B.P. 206, F-63 174 Aubière Cedex, France
Pierre Fontanille ; Laboratoire de Génie Chimique et Biochimique (LGCB), CUST – Université Blaise Pascal, 24, avenue des Landais, B.P. 206, F-63 174 Aubière Cedex, France
Ashok Pandey ; Biotechnology Division, Regional Research Laboratory, CSIR, Trivandrum 695 019, India
Christian Larroche   ORCID icon orcid.org/0000-0001-7348-9191 ; Laboratoire de Génie Chimique et Biochimique (LGCB), CUST – Université Blaise Pascal, 24, avenue des Landais, B.P. 206, F-63 174 Aubière Cedex, France

Puni tekst: engleski, pdf (399 KB) str. 185-195 preuzimanja: 26.539* citiraj
APA 6th Edition
Ramachandran, S., Fontanille, P., Pandey, A. i Larroche, C. (2006). Gluconic Acid: Properties, Applications and Microbial Production. Food Technology and Biotechnology, 44 (2), 185-195. Preuzeto s https://hrcak.srce.hr/109844
MLA 8th Edition
Ramachandran, Sumitra, et al. "Gluconic Acid: Properties, Applications and Microbial Production." Food Technology and Biotechnology, vol. 44, br. 2, 2006, str. 185-195. https://hrcak.srce.hr/109844. Citirano 21.01.2019.
Chicago 17th Edition
Ramachandran, Sumitra, Pierre Fontanille, Ashok Pandey i Christian Larroche. "Gluconic Acid: Properties, Applications and Microbial Production." Food Technology and Biotechnology 44, br. 2 (2006): 185-195. https://hrcak.srce.hr/109844
Harvard
Ramachandran, S., et al. (2006). 'Gluconic Acid: Properties, Applications and Microbial Production', Food Technology and Biotechnology, 44(2), str. 185-195. Preuzeto s: https://hrcak.srce.hr/109844 (Datum pristupa: 21.01.2019.)
Vancouver
Ramachandran S, Fontanille P, Pandey A, Larroche C. Gluconic Acid: Properties, Applications and Microbial Production. Food Technology and Biotechnology [Internet]. 2006 [pristupljeno 21.01.2019.];44(2):185-195. Dostupno na: https://hrcak.srce.hr/109844
IEEE
S. Ramachandran, P. Fontanille, A. Pandey i C. Larroche, "Gluconic Acid: Properties, Applications and Microbial Production", Food Technology and Biotechnology, vol.44, br. 2, str. 185-195, 2006. [Online]. Dostupno na: https://hrcak.srce.hr/109844. [Citirano: 21.01.2019.]
Puni tekst: hrvatski, pdf (28 KB) str. 185-195 preuzimanja: 420* citiraj
APA 6th Edition
Ramachandran, S., Fontanille, P., Pandey, A. i Larroche, C. (2006). Glukonska kiselina: svojstva, primjena i proizvodnja s pomoću mikroorganizama. Food Technology and Biotechnology, 44 (2), 185-195. Preuzeto s https://hrcak.srce.hr/109844
MLA 8th Edition
Ramachandran, Sumitra, et al. "Glukonska kiselina: svojstva, primjena i proizvodnja s pomoću mikroorganizama." Food Technology and Biotechnology, vol. 44, br. 2, 2006, str. 185-195. https://hrcak.srce.hr/109844. Citirano 21.01.2019.
Chicago 17th Edition
Ramachandran, Sumitra, Pierre Fontanille, Ashok Pandey i Christian Larroche. "Glukonska kiselina: svojstva, primjena i proizvodnja s pomoću mikroorganizama." Food Technology and Biotechnology 44, br. 2 (2006): 185-195. https://hrcak.srce.hr/109844
Harvard
Ramachandran, S., et al. (2006). 'Glukonska kiselina: svojstva, primjena i proizvodnja s pomoću mikroorganizama', Food Technology and Biotechnology, 44(2), str. 185-195. Preuzeto s: https://hrcak.srce.hr/109844 (Datum pristupa: 21.01.2019.)
Vancouver
Ramachandran S, Fontanille P, Pandey A, Larroche C. Glukonska kiselina: svojstva, primjena i proizvodnja s pomoću mikroorganizama. Food Technology and Biotechnology [Internet]. 2006 [pristupljeno 21.01.2019.];44(2):185-195. Dostupno na: https://hrcak.srce.hr/109844
IEEE
S. Ramachandran, P. Fontanille, A. Pandey i C. Larroche, "Glukonska kiselina: svojstva, primjena i proizvodnja s pomoću mikroorganizama", Food Technology and Biotechnology, vol.44, br. 2, str. 185-195, 2006. [Online]. Dostupno na: https://hrcak.srce.hr/109844. [Citirano: 21.01.2019.]

Sažetak
Gluconic acid is a mild organic acid derived from glucose by a simple oxidation reaction. The reaction is facilitated by the enzyme glucose oxidase (fungi) and glucose dehydrogenase (bacteria such as Gluconobacter). Microbial production of gluconic acid is the preferred method and it dates back to several decades. The most studied and widely used fermentation process involves the fungus Aspergillus niger. Gluconic acid and its derivatives, the principal being sodium gluconate, have wide applications in food and pharmaceutical industry. This article gives a review of microbial gluconic acid production, its properties and applications.

Ključne riječi
gluconic acid; glucose oxidase; microbial production; Aspergillus niger

Hrčak ID: 109844

URI
https://hrcak.srce.hr/109844

[hrvatski]

Posjeta: 29.488 *

Warning: Unknown: write failed: No space left on device (28) in Unknown on line 0

Warning: Unknown: Failed to write session data (files). Please verify that the current setting of session.save_path is correct (/var/lib/php5/sessions) in Unknown on line 0