Optimization and extraction of edible microbial polysaccharide from fresh coconut inflorescence sap: An alternative substrate

Gopinath MummaletiChayanika SarmaSureshkumar Kalakandan2021-12-282021-12-282021LWT -Food Science and Technology138(2021)110619http://hdl.handle.net/123456789/8520enLevanFresh Coconut Inflorescence SapFed-Batch FermentationBacillus subtilis, Downstream ProcessOptimization and extraction of edible microbial polysaccharide from fresh coconut inflorescence sap: An alternative substrateArticle