Fermentation Monitoring, Design and Optimization
نویسنده
چکیده
Production of microbial cells Baker’s yeast, single cell protein, lactic acid bacteria Production of primary metabolites Ethanol (both in beer and wine production and for technical use), lactic acid, citric acid, acetic acid, amino acids, vitamins Production of secondary metabolites Antibiotics (penicillins, cephalosporins, clavulanic acid, tetracycline), skikonin Production of microbial enzymes Lipases, proteases, amylases, glucose isomerase Production of pharmaceutical proteins tPA, human insulin, erythropoietin, growth hormone, hepatitis B vaccine, monoclonal antibodies Production of polysaccharides Xanthan gum, dextran
منابع مشابه
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Arachidonic acid is an essential fatty acid in human nutrition. In the present study, production of arachidonicacid by Mortierella alpina CBS 754.68 was evaluated in submerged fermentation. The fermentation variableswere selected in accordance with the Plackett-Burman (PB) design and further optimized via response surface methodology (RSM). Five significant variables, namely glucose...
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