The biotin level in obtaining L-gluatmic acid by fermentation using Micrococcus glutamicus is critical because

too low level prevents growths, hence L-glutamic acid production

too high level prevents L-glutamic acid production

The biotin level in obtaining L-gluatmic acid by fermentation using Mi

1.	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
B.	too high level prevents L-glutamic acid production
C.	both (a) and (b)
D.	none of the above
Answer» D. none of the above