FACTOR-ANALYSIS IN A WHEY FERMENTATION BY KLUYVEROMYCES-FRAGILIS

被引：15

作者：

MORESI, M ^{[1
]}

NACCA, C ^{[1
]}

NARDI, R ^{[1
]}

PALLESCHI, C ^{[1
]}

机构：

[1] UNIV ROME, FAC SCI, IST FISIOL GEN, I-00100 ROME, ITALY

来源：

EUROPEAN JOURNAL OF APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1979年 / 8卷 / 1-2期

关键词：

D O I：

10.1007/BF00510266

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 ; 0836 ; 090102 ; 100705 ;

摘要：

Factor analysis was applied to fermentation of whey by Kluyveromyces fragilis IMAT 1872 allowing a screening of the experimental variables (temperature, pH, ammonium sulphate, potassium phosphate, yeast extract and lactose concentration and fractional filling of the flasks). The lactose level and the ratio of the solution and flask volumes have a marked effect on the biomass yield, as they control the oxygenation level of the culture media. Nutritional supplementation and environmental conditions have only a marginal effect on yield in this fermentation process. The best fit obtained by regression analysis between the biomass yield and the first principal component of factor analysis (oxygenation factor) showed a linear relationship: 64% of the data fall within a 25% deviation band. © 1979 Springer-Verlag.

引用

页码：49 / 61

页数：13

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