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Optimization of Carotenoid Production by Aspergillus Carbonarius in Submerged Fermentation Using a Response Surface Methodology
-
K. R Sanjay
Veröffentlicht/Copyright:
3. November 2007
Based on a three level Box Behnken design involving the variables pH (X1), incubation temperature (X2) and fermentation time (X3), a response surface methodology for the production of carotenoid by a mutant Aspergillus carbonarius CFTRI-UV10046 was standardized. Data analyzed using a second order polynomial equation resulted in the optimized process condition of 46.7 h growth at 29.30C in a corn flour medium of pH 3.3 for carotenoid production. Under these conditions the model predicted 1283.00 µg of carotenoid /g of dry fungal biomass which is 52.19% higher then the initial medium. With regard to biomass, 2.44 g dry weight/100 ml culture medium was obtained after 56 h of growth at 29.70C in the medium of pH-3.6.
Keywords: A. carbonarius; carotenoids; optimization; experimental design; response surface methodology
Published Online: 2007-11-3
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
A. carbonarius;
carotenoids;
optimization;
experimental design;
response surface methodology
Artikel in diesem Heft
- Article
- Effect of Moisture Content on the Physical Properties of Fibered Flaxseed
- Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae
- Application of Desiccant Technology for Concentrating Liquid Foods - Experimental Investigation
- Adsorption Characteristics of Anthocyanins from Purple-fleshed Potato (Solanum tuberosum Jasim) Extract on Macroporous Resins
- A Non-Contact Computer Vision Based Analysis of Color in Foods
- Dynamic Effect in High Pressure Microbe Inactivation
- Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams
- Drying Behaviour and Energy Requirement for Dehydration of White Onion Slices
- Moisture Sorption Isotherms of Osmotically Dehydrated Sweet Pepper
- Sensitivity Analysis of a CFD Modelling System for Airflow and Heat Transfer of Fresh Food Packaging: Inlet Air Flow Velocity and Inside-Package Configurations
- Strength and Elastic Properties of Cassava Tuber
- Optimization of Carotenoid Production by Aspergillus Carbonarius in Submerged Fermentation Using a Response Surface Methodology
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- The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods
- Sorption Isotherms of Granny Smith Apples Hot-Air Dried and Texturized by "Controlled Sudden Decompression to the Vacuum"
- Physicochemical Properties of the Josapine Variety of Pineapple Fruit
- Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter
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- Contrasting Temperature Profile Development in Three Domestic Pressure Canners Operated without Venting
- Critical Review
- Influence of Product-entrapped Air and Venting on Lethal Effect in Model Domestic Pressure Canner Studies
