Effects of the Cultivation pH on the Degree of Deacetylation of Chitosan Produced by Rhizopus acetoinus HUT 1219

Rhizopus acetoinus HUT 1219 was cultivated in batches with control of the pH. The fungus grew best at pH 2.6 to 5.9, but it produced little chitosan at pH 2.6. The production of chitosan was maximum (about 0.5g/l) at pH 4.5 to 5.9. The degree of deacetylation of chitosan was iuflnenced by the pH of...

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Published inNippon Nōgeikagaku Kaishi Vol. 66; no. 11; pp. 1641 - 1643
Main Authors KUBO, Takamasa, YOSHIHARA, Kazutoshi, HOSOKAWA, Jun, NISHIYAMA, Masashi
Format Journal Article
LanguageJapanese
Published Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 1992
Nippon Nōgei Kagakukai
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Summary:Rhizopus acetoinus HUT 1219 was cultivated in batches with control of the pH. The fungus grew best at pH 2.6 to 5.9, but it produced little chitosan at pH 2.6. The production of chitosan was maximum (about 0.5g/l) at pH 4.5 to 5.9. The degree of deacetylation of chitosan was iuflnenced by the pH of cultivation pH. The chitosan produced had a maximum degree of deacetylation, 84%, at pH 4.5.
ISSN:0002-1407
1883-6844
DOI:10.1271/nogeikagaku1924.66.1641