Application of Box-Behnken Design for Optimum Citric Acid Production from Cocoyam Starch Hydrolysate using Aspergillus niger

Autor:	EO Ebewele, O Salokun, NA Amenaghawon
Rok vydání:	2016
Předmět:	biology Starch Aspergillus niger biology.organism_classification Box–Behnken design Submerged fermentation Hydrolysate chemistry.chemical_compound chemistry Botany Fermentation Food science Response surface methodology Citric acid
Zdroj:	Nigerian Journal of Technological Research. 11:32
ISSN:	0795-5111
DOI:	10.4314/njtr.v11i1.5
Popis:	This study investigated the use of design of experiment (DOE) for response surface methodology (RSM) to analyse and optimise the production of citric acid from cocoyam starch hydrolysate. The effect of three factors, temperature, pH and inoculum density on citric acid production was determined using a three variable Box-Behnken design (BBD). The BBD was used to develop a statistical model to describe the production of citric acid and the fermentation conditions were then optimised using RSM. The model was statistically significant (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::565e046534a1e50ad3a5bdd82d0f215c https://doi.org/10.4314/njtr.v11i1.5 Zobrazit plný text záznamu