期刊
BIOCHEMICAL ENGINEERING JOURNAL
卷 40, 期 3, 页码 415-422出版社
ELSEVIER SCIENCE SA
DOI: 10.1016/j.bej.2008.01.016
关键词
canthaxanthin; Dietzia natronolimnaea; growth kinetic; whey lactose; optimization; response surface methodology
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 mu g/l) were pH 7.66, whey lactose concentration 55.54 g/l and yeast extract concentration 7.36 g/l. (c) 2008 Elsevier B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据