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Chem. Biotechnol. 25, 781. Ryu, D. D. , and Lee, Β. K. (1975). , 15. , and Quinto, C. M. (1975). Appl. Microbiol. 30, 750. Sargeant, K. (1974). In "Industrial Aspects of Biochemistry" (B. ), pp. 3-22. North-Holland, Amsterdam. Savidge, Τ. , and Cole, M. (1975). In "Methods in Enzymology" (J. H. ), Vol. XLIII, pp. 705-721. Academic Press, New York. Sk0t, G. (1978). In "Enzyme Engineering" (G. B. Broun, G. Manecke, and L. B. ), Vol. 4, pp. 33-39. Plenum, New York. Solomons, G. L. (1977). In "Biotechnological Applications of Proteins and Enzymes" (Z.
In these instances, it is important that the glucose concentration o f the medium b e close to zero at all times. This may b e achieved by using slowly decomposable carbohydrates such as starch or lactose or by adding the glucose slowly during fermentation. T h e advantage o f the latter method is that it allows the addition o f large quantities o f car bohydrates to the medium without producing a large concentration o f dry substances which might tend to inhibit or retard growth. , pectinase and lactase, require inducers for high-yield formation.