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Leucine aminopeptidase (LAP) production by Aspergillus oryzae LL1 (LAP LL1) was scaled up by varying fermenting conditions. The maximal LAP activity for 5, 20, 250, and 2,000 L fermenters were 0.22, 0.16, 0.19, and 0.12 U mL−1, respectively. LAP LL1 production coincides with increasing pH for all scale cases. A pilot plant scale hydrolysis experiment using LAP LL1 was prepared by removing the cells...
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