Optimization of canthaxanthin production by Dietzia natronolimnaea HS-1 from cheese whey using statistical experimental methods

被引：55

作者：

Khodaiyan, Faramarz ^{[1
]}

Razavi, Seyed Hadi ^{[1
]}

Mousavi, Seyed Mohammad ^{[1
]}

机构：

[1] Univ Tehran, Fac Biosyst Engn, Dept Food Sci & Engn, Karaj 31585545, Iran

来源：

BIOCHEMICAL ENGINEERING JOURNAL | 2008年 / 40卷 / 03期

关键词：

canthaxanthin; Dietzia natronolimnaea; growth kinetic; whey lactose; optimization; response surface methodology;

D O I：

10.1016/j.bej.2008.01.016

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 [微生物学]; 0836 [生物工程]; 090102 [作物遗传育种]; 100705 [微生物与生化药学];

摘要：

Sequential methodology combining a screening test by fractional factorial design and an optimization test by central composite design was applied to enhance canthaxanthin production by Dietzia natronolimnaea HS-1 from cheese whey in shake flask cultures. Six variables (pH, luminous intensity, inoculum percent and concentrations of whey lactose, yeast extract and KH2PO4) were studied with the screening test. The results revealed that three factors of pH, concentrations of whey lactose and yeast extract had greater influence on the canthaxanthin production (P < 0.01). The central composite design was then used to determine the maximum canthaxanthin concentration. The optimum conditions for the highest canthaxanthin production (2871 +/- 76 mu g/l) were pH 7.66, whey lactose concentration 55.54 g/l and yeast extract concentration 7.36 g/l. (c) 2008 Elsevier B.V. All rights reserved.

引用

页码：415 / 422

页数：8

共 45 条

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Carotenoids production by the yeast Rhodotorula mucilaginosa:: Use of agricultural wastes as a carbon source [J].