Evaluation of Medium Components by Plackett-Burman Statistical Design for Lipase Production by Candida rugosa and Kinetic Modeling

作     者：Aravindan Rajendran Anbumathi Palanisamy Viruthagiri Thangavelu 

作者机构：Biochemical Engineering Laboratory Department of Chemical Engineering Annamalai University Annamalai nagar-608 002 Tamil Nadu India 

出 版 物：《生物工程学报》 (Chinese Journal of Biotechnology)

年 卷 期：2008年第24卷第3期

页      面：436-444页

核心收录：

学科分类：081703[工学-生物化工] 08[工学] 0817[工学-化学工程与技术] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 

主　　题：脂肪酶 假丝酵母 动力学模型 培养基 深层发酵 

摘      要：Lipase production by Candida rugosa was carried out in submerged ***-Burman statisticalexperimental design was applied to evaluate the fermentation medium *** effect of twelve medium components was studied in sixteen experimental ***,olive oil,peptone and FeCl3·6H2O were found to have more significance on lipase production by Candida *** lipase activity of 3.8 u mL-1 was obtained at 50h of fermentation *** fermentation was carried out at optimized temperature of 3℃,initial pH of 6.8 and shaking speed of 120 r/*** kinetic models were used to simulate the experimental *** model,Luedeking-Piret model and modified Luedeking-Piret model were found suitable to efficiently predict the cell mass,lipase production and glucose consumption respectively with high determination coefficient(R2).From the estimated values of the Luedeking-Piret kinetic model parameters,α and β,it was found that the lipase production by Candida rugosa is growth associated.