Optimasi kondisi fermentasi aspergillus oryzae dalam produksi asam kojat = Optimization of aspergillus oryzae fermentation condition in kojic acid production

Fermentasi kultur campuran kapang aspergillus oryzae dan aspergillus tamarii untuk optimasi produksi asam kojat = Fermentation using mixed cultures of aspergillus oryzae and aspergillus tamarii for optimization of kojic acid production

Pengaruh konsentrasi glukosa dalam medium pada setiap tahap fermentasi terhadap produksi asam lemak tak jenuh dari aspergillus oryzae = Effects of variation in glucose concentration in medium for all fermentation stages in the production of unsaturated fatty acid from aspergillus oryzae

Pengaruh suhu dan ph medium berbasis onggok dan ampas tahu dalam produksi asam lemak tak jenuh dari aspergillus oryzae = Effect of temperature and ph medium based on onggok and tofu s solid waste to unsaturated fatty acid production by aspergillus oryzae

Pengaruh variasi waktu kultivasi terhadap produksi AA dan EPA dari aspergillus oryzae dengan metode three-stage fermentation = Effect of variation of time culture in production of AA and EPA from aspergillus oryzae with three stage fermentation strategy