کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4510 230 2008 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Optimization of canthaxanthin production by Dietzia natronolimnaea HS-1 from cheese whey using statistical experimental methods
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
Optimization of canthaxanthin production by Dietzia natronolimnaea HS-1 from cheese whey using statistical experimental methods
چکیده انگلیسی

Sequential methodology combining a screening test by fractional factorial design and an optimization test by central composite design was applied to enhance canthaxanthin production by Dietzia natronolimnaea HS-1 from cheese whey in shake flask cultures. Six variables (pH, luminous intensity, inoculum percent and concentrations of whey lactose, yeast extract and KH2PO4) were studied with the screening test. The results revealed that three factors of pH, concentrations of whey lactose and yeast extract had greater influence on the canthaxanthin production (P < 0.01). The central composite design was then used to determine the maximum canthaxanthin concentration. The optimum conditions for the highest canthaxanthin production (2871 ± 76 μg/l) were pH 7.66, whey lactose concentration 55.54 g/l and yeast extract concentration 7.36 g/l.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Biochemical Engineering Journal - Volume 40, Issue 3, 1 July 2008, Pages 415–422
نویسندگان
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