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Optimization of canthaxanthin production by Dietzia natronolimnaea HS-1 from cheese whey using statistical experimental methods

Paper ID Volume ID Publish Year Pages File Format Full-Text
4510 230 2008 8 PDF Available
Title
Optimization of canthaxanthin production by Dietzia natronolimnaea HS-1 from cheese whey using statistical experimental methods
Abstract

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.

Keywords
Canthaxanthin; Dietzia natronolimnaea; Growth kinetic; Whey lactose; Optimization; Response surface methodology
First Page Preview
Optimization of canthaxanthin production by Dietzia natronolimnaea HS-1 from cheese whey using statistical experimental methods
Publisher
Database: Elsevier - ScienceDirect
Journal: Biochemical Engineering Journal - Volume 40, Issue 3, 1 July 2008, Pages 415–422
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering