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Optimal xylanase production using Penicilium janthinellum NCIM 1169: A model based approach

Paper ID Volume ID Publish Year Pages File Format Full-Text
4398 224 2008 9 PDF Available
Title
Optimal xylanase production using Penicilium janthinellum NCIM 1169: A model based approach
Abstract

Xylanases are an industrially important class of hydrolytic enzymes that degrade xylans. Production of xylanase from a fungal culture by submerged fermentation and optimization of the operating conditions for maximum activity are the two aims of the present study. Penicillium janthinellum NCIM 1169 with Mandels–Weber medium, sugarcane bagassse (40#) as a carbon source and beef extract as a nitrogen source were used in the experiments. We did 41 experiments to see the effect of variations in carbon, nitrogen source, pH, and inoculum on xylanase activity. This data was then used to build an input/output model using multiple linear regression, back propagation neural network and lazy learning algorithm. It was found that lazy learning model correlated well in mapping input/output data. This model was then utilized as an objective function in genetic algorithm to find the optimal combination of the operating conditions to get the maximum xylanase activity. It was observed that with carbon source, 1.63%, nitrogen source, 0.16%, pH, 4.1, and inoculum, 5.5%, maximum xylanase activity of 28.98 ± 1.73 U/ml was achieved.

Keywords
Xylanase; Fermentation; Enzyme activity; Artificial intelligence; Modeling; Optimization
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Optimal xylanase production using Penicilium janthinellum NCIM 1169: A model based approach
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Publisher
Database: Elsevier - ScienceDirect
Journal: Biochemical Engineering Journal - Volume 40, Issue 2, 1 June 2008, Pages 348–356
Authors
, , , , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us