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Titolo:
Optimization of inulinase production by Kluyveromyces marxianus using factorial design
Autore:
Kalil, SJ; Suzan, R; Maugeri, F; Rodrigues, MI;
Indirizzi:
Univ Estadual Campinas, Dept Food Engn, BR-13083970 Campinas, SP, Brazil Univ Estadual Campinas Campinas SP Brazil BR-13083970 BCpinas, SP, Brazil Fundacao Univ Rio Grande, Dept Chem, BR-96201900 Rio Grande, RS, Brazil Fundacao Univ Rio Grande Rio Grande RS Brazil BR-96201900 BCe, RS, Brazil
Titolo Testata:
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
fascicolo: 3, volume: 94, anno: 2001,
pagine: 257 - 264
SICI:
0273-2289(200106)94:3<257:OOIPBK>2.0.ZU;2-V
Fonte:
ISI
Lingua:
ENG
Soggetto:
EXTRACELLULAR INULINASE; PURIFICATION; SP.;
Keywords:
inulinase; Kluyveromyces marxianus; optimization; factorial design and response surface analysis;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
15
Recensione:
Indirizzi per estratti:
Indirizzo: Rodrigues, MI Univ Estadual Campinas, Dept Food Engn, CP 6121, BR-13083970Campinas, SP,Brazil Univ Estadual Campinas CP 6121 Campinas SP Brazil BR-13083970 BC
Citazione:
S.J. Kalil et al., "Optimization of inulinase production by Kluyveromyces marxianus using factorial design", APPL BIOC B, 94(3), 2001, pp. 257-264

Abstract

Factorial design and response surface techniques were used to optimize theculture medium for the production of inulinase by Kluyveromyces marxianus. Sucrose was used as the carbon source instead of inulin. Initially, a fractional factorial design (2(5-1)) was used in order to determine the most relevant variables for enzyme production. Five parameters were studied (sucrose, peptone, yeast extract, pH, and K2HPO4), and all were shown to be significant. Sucrose concentration and pH had negative effects on inulinase production, whereas peptone, yeast extract, and K2HPO4 had positive ones. The pH was shown to be the most significant variable and should be preferentially maintained at 3.5. According to the results from the first factorial design, sucrose, peptone, and yeast extract concentrations were selected to be utilized in a full factorial design. The optimum conditions for a higher enzymatic activity were then determined: 14 g/L of sucrose, 10 g/L of yeast extract, 20 g/L of peptone, 1 g/L of K2HPO4. The enzymatic activity in the culture conditions was 127 U/mL, about six times higher than before the optimization.

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Documento generato il 21/09/20 alle ore 14:40:44