Submerged culture fermentation of "higher fungi": the macrofungi

Fazenda, M. and Seviour, Robert and McNeil, Brian and Harvey, L.M. (2008) Submerged culture fermentation of "higher fungi": the macrofungi. Advances in Applied Microbiology, 63. pp. 33-103. ISSN 0065-2164

Full text not available in this repository.Request a copy from the Strathclyde author

Abstract

Higher fungi are abundant sources of a wide range of useful natural products. However, compared to various researches on fermentation of conventional filamentous microorganisms (streptomycetes and fungi), a literature survey indicates that there are few investigations on the development of higher fungi bioprocesses.

Creators(s): Fazenda, M., Seviour, Robert, McNeil, Brian and Harvey, L.M.;
Item type:Article
ID code:7573
Keywords:ascomycota, metabolism, basidiomycota, pharmacology, biomedical sciences, Pharmacy and materia medica, Applied Microbiology and Biotechnology
Subjects:Medicine > Pharmacy and materia medica
Department:Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences
Depositing user: Strathprints Administrator
Date deposited:25 Mar 2009 15:29
Last modified:04 Jul 2020 00:32
Related URLs:
URI:https://strathprints.strath.ac.uk/id/eprint/7573
Export data:
CORE (COnnecting REpositories)