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The biotin level in obtaining L-gluatmic acid by fermentation using Micrococcus glutamicus is critical because | |
A. | too low level prevents growths, hence L-glutamic acid production [Wrong Answer] |
B. | too high level prevents L-glutamic acid production [Wrong Answer] |
C. | both (a) and (b) [Correct Answer] |
D. | none of the above [Wrong Answer] |