scholarly journals Optimization of Fermentation Conditions for Laccase Production by Recombinant Pichia pastoris GS115-LCCA Using Response Surface Methodology and Its Application to Dye Decolorization

BioResources ◽  
2013 ◽  
Vol 8 (3) ◽  
Author(s):  
Qi Li ◽  
Jingcong Xie ◽  
Linguo Zhao ◽  
Qiuxia Xue ◽  
Jianjun Pei
Keyword(s):  
Response Surface Methodology ◽  
Pichia Pastoris ◽  
Response Surface ◽  
Dye Decolorization ◽  
Laccase Production ◽  
Pastoris Gs115 ◽  
Fermentation Conditions ◽  
Pichia Pastoris Gs115 ◽  
Recombinant Pichia Pastoris ◽  
Optimization Of Fermentation

scholarly journals The optimization of fermentation conditions for Pichia pastoris GS115 producing recombinant xylanase

2020 ◽  
Vol 20 (5-6) ◽  
pp. 216-228
Author(s):  
Taotao Sun ◽  
Ping Yan ◽  
Na Zhan ◽  
Licong Zhang ◽  
Zhihui Chen ◽  
...  
Keyword(s):  
Pichia Pastoris ◽  
Pastoris Gs115 ◽  
Fermentation Conditions ◽  
Pichia Pastoris Gs115 ◽  
Optimization Of Fermentation

Optimization of fermentation conditions fortingproduction using response surface methodology

2017 ◽  
Vol 42 (1) ◽  
pp. e13381 ◽  
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Patrick Berka Njobeh ◽  
Antoine Floribert Mulaba-Bafubiandi ◽  
Janet Adeyinka Adebiyi ◽  
Zangué Steve Carly Desobgo ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Fermentation Conditions ◽  
Optimization Of Fermentation

Optimization of Fermentation Conditions of Mead by Response Surface Methodology

2014 ◽  
Vol 881-883 ◽  
pp. 789-792
Author(s):  
Yong Zhang ◽  
Yao Qin Ai ◽  
Qi Wu ◽  
Cong Fa Li ◽  
Wen Xue Chen
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Ethanol Concentration ◽  
Ph Value ◽  
Phosphate Concentration ◽  
Diammonium Phosphate ◽  
Fermentation Conditions ◽  
Effects Of Ph ◽  
Optimization Of Fermentation ◽  
Optimum Extraction

The main aim of the present work was to optimize mead production using Response Surface Methodology. The effects of pH (X1:4–6), diammonium phosphate concentration (X2: 90–150g/hL), and temperature(X3: 24–32°C) on mead quality, concerning the final ethanol, was studied. The results showed that regression equation fit well with experimental data and the optimum extraction conditions determined in order to maximize the combined responses were pH value of 6.5, diammonium phosphate concentration of 150g/hL, temperature of 28°C. The mead produced under these conditions had the following characteristics: ethanol concentration of 9.3% and good flavor.

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