@article{Prakash_Vangalapati_2015, title={Studies on the Enhancement of Chebulinic Acid Using the Composition of Medicinal Herbs by Baker’s Yeast}, volume={3}, url={https://nepjol.info/index.php/IJASBT/article/view/12926}, DOI={10.3126/ijasbt.v3i3.12926}, abstractNote={<p>Chebulinic acid is a phenolic compound, commonly found in the <em>Terminalia chebula</em>, <em>Phyllanthus emblica</em>, <em>Dimocarpus longan</em> species etc. The enhancement of Chebulinic acid was obtained from the composition of medicinal herbs by using Baker’s yeast (<em>Saccharomyces cerevisiae</em>) under fermentation process. The optimum results were observed for the effect of % inoculum, substrate wt, incubation period, temperature, pH, carbon sources and nitrogen sources were 2.0ml, 6g, 48hr, 30<sup>o</sup>C, 4.0, sucrose and yeast extract respectively. The Chebulinic acid concentration enhanced from 3.4 to 6.8mg/ml for the optimised conditions. </p><p>Int J Appl Sci Biotechnol, Vol 3(3): 439-442</p>}, number={3}, journal={International Journal of Applied Sciences and Biotechnology}, author={Prakash, D.V. Surya and Vangalapati, Meena}, year={2015}, month={Sep.}, pages={439–442} }