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dc.contributor.authorAhmad Anas, Nagoor Gunny
dc.contributor.authorArbain, Dachyar
dc.contributor.authorMuhammad Syarhabil, Ahmad, Dr.
dc.date.accessioned2012-08-03T01:43:24Z
dc.date.available2012-08-03T01:43:24Z
dc.date.issued2012-04-07
dc.identifier.citationAPCBEE Procedia, vol. 2, 2012, pages 125–128en_US
dc.identifier.issn2212-6708en_US
dc.identifier.urihttp://dspace.unimap.edu.my/123456789/20559
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S2212670812000942en_US
dc.descriptionLink to publisher's homepage at http://www.elsevier.comen_US
dc.description.abstractGlucose oxidase (GOx) has found a wide range of applications in chemical, food, beverage, biotechnology and other industries. Previously we have reported that the production of GOx by a newly isolated Aspergillus terreus UniMAP AA- 1 was largely determined by Glucose, NaNO3 and CaCO3 as identified by Plackett-Burman design. In the present paper, the influences of those elements were further investigated with one-factor-at-a-time (OFAT). The result shows that the optimum GOx production was achieved at 4.0 %, 1.0% and 10% (w/v) for CaCO3, NaNO3 and glucose respectivelyen_US
dc.language.isoenen_US
dc.publisherElsevier B. V.en_US
dc.relation.ispartofseriesProceedings of the 3rd International Conference on Biotechnology and Food Science (ICBFS) 2012en_US
dc.subjectGlucose oxidaseen_US
dc.subjectAspergillus terreusen_US
dc.subjectOne-factor-at-a-time (OFAT)en_US
dc.subjectMicrobialen_US
dc.subjectEnzymeen_US
dc.titleEffects of selected medium components for production of glucose oxidase by a local isolate Aspergillus terreus UniMAP AA-1en_US
dc.typeWorking Paperen_US
dc.contributor.urlahmadanas@unimap.edu.myen_US
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