Lactic Acid Production from Cane Molasses byLactobacillus delbrueckiiNCIM 2025 in Submerged Condition: Optimization of Medium Component by Taguchi DOE Methodology

Autor:	S. K. Srivastava, S. M. Bhatt
Rok vydání:	2008
Předmět:	biology business.industry biology.organism_classification Applied Microbiology and Biotechnology Lactic acid Biotechnology chemistry.chemical_compound Taguchi methods chemistry Lactobacillus Urea Yeast extract Food science Cane Quality characteristics business Taguchi methodology Food Science
Zdroj:	Food Biotechnology. 22:115-139
ISSN:	1532-4249 0890-5436
DOI:	10.1080/08905430802043107
Popis:	Lactic acid production parameter optimization was performed using cane molasses by design of experiment (DOE) with the help of Qualitek-4 software with bigger is better as quality characteristics with eight media components at three levels in submerged culture condition. Eight factors with three levels studied were yeast extract, CaCO3, MnSO4, pH, Temperature, molasses, urea, and Tween 80. These factors were optimized based on their S/N ratios obtained from Qualitek-4 software and their significant individual interactions, and interactions with each other have been studied. Effects of mixed N2 sources, Tween 80, and MnSO4 have been studied by their individual interactions and interactions among themselves. Lactic acid production was significantly affected by interactions of two factors such as temperature-urea, pH-CaCO3, temperature-Tween 80, but individually they have minimum impact on lactic acid production. Individually pH, yeast extract, molasses, and urea are the most significant factors in lactic ac...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e9a6bbc75035777832d3264b124e09e9 https://doi.org/10.1080/08905430802043107 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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