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Effect of low oxygen concentrations on growth and α-amylase production of Aspergillus oryzae in model solid-state fermentation systems

EngineeringFood FermentationIn Vitro FermentationBiochemistryLow Oxygen ConcentrationsAspergillus OryzaeBiotechnologyBiochemical EngineeringFungal Physiologyα-Amylase ProductionFood BioprocessingMicrobiologyHealth Sciences