Optimization of Fermentation Conditions for Blue Pigment Production by Bacterial Strain T2013

2014 ◽  
Vol 1073-1076 ◽  
pp. 286-291
Author(s):  
Yong Zuo ◽  
Peng Jiang ◽  
Xiao Long Wang ◽  
Bin Fu ◽  
Xiao Long Yang ◽  
...  
Keyword(s):  
Bacterial Strain ◽  
Orthogonal Test ◽  
Blue Pigment ◽  
Liquid Volume ◽  
Initial Value ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Inoculum Volume ◽  
Optimization Of Fermentation ◽  
Single Factor Experiment

The fermentation conditions of Bacterial Strain T2013 were studied. The fermentation conditions of T2013 were investigated with single-factor experiment. In addition to, the fermentation conditions were optimized through the orthogonal test. The results showed the highest production of blue pigment was obtained on condition that fermentation time was 2d, the liquid volume was 50ml in the 250ml shake-flask, the inoculum volume was 2%, the initial value of pH was 7.6, fermentation temperature was 37°C and the speed was 150r/min.The fermentation conditions of Bacterial Strain T2013 were preliminarily determined,whichprovides a theoretical basis for the industrial production of blue pigment.

Optimization of Fermentation Conditions for Chinese Fermentation Paocai with Enterococcus faecium IN3531 as a Starter by Single Factor Method

2014 ◽  
Vol 884-885 ◽  
pp. 471-474
Author(s):  
Wen Li Liu ◽  
Lan Wei Zhang ◽  
John Shi ◽  
Hua Xi Yi
Keyword(s):  
Enterococcus Faecium ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Inoculum Size ◽  
Single Factor ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Bacteriocin Producer ◽  
Optimization Of Fermentation ◽  
Single Factor Experiment

The strain Enterococcus faeciumIN3531, a bacteriocin producer, was used as a starter culture for traditional fermentationpaocai in china. By single factor experiment, the technological conditionsof Chinese fermentation paocai using Enterococcus faecium IN3531 as a starterwere optimizated, andparameters of optimization included the initial saltconcentration, the inoculum size, the fermentation temperatureand the ratio of material to liquid. Theresearch results showed that,the suitable fermentationconditions were the initial saltconcentration of 2%,the inoculum size of 3%, the fermentation temperature of 37 °C, the ratio of materialto liquid of 30%, fermentation time of 108 hours. Titratable acidity in fermentationterminus was 0.80%.

Study on the Optimization of Fermentation Conditions for Actinomycete F10

2011 ◽  
Vol 480-481 ◽  
pp. 148-152
Author(s):  
Lei Yang ◽  
Guo Ying Zhou ◽  
Guang Tao Song
Keyword(s):  
Antimicrobial Activity ◽  
Dry Weight ◽  
Fermentation Medium ◽  
Fermentation Time ◽  
Nutritional Factors ◽  
Fermentation Conditions ◽  
Antimicrobial Substances ◽  
Initial Ph ◽  
Optimization Of Fermentation ◽  
Fermentation Media

In order to improve the yield of antimicrobial substances extracted from actinomycetes F10 strains fermentation, antimicrobial activity and cell dry weight were taken as the main indicators, we studied the effects on F10 strain’s biological activity of the different fermentation media, different carbon, nitrogen and other nutrients factor, and the initial pH and other non-nutritional factors. The results showed that the optimum fermentation medium is: yeast extract 0.5%, glucose 1%, KH2PO4 0.1%, NaCl 0.1%, CaCO30.3%, pH natural. Strain F10 optimal fermentation conditions were: initial pH 7.0, fermentation time 168h.

scholarly journals On the Optimization of Fermentation Conditions for Enhanced Bioethanol Yields from Starchy Biowaste via Yeast Co-Cultures

2021 ◽  
Vol 13 (4) ◽  
pp. 1890
Author(s):  
Mohamed Hashem ◽  
Saad A. Alamri ◽  
Tahani A. Y. Asseri ◽  
Yasser S. Mostafa ◽  
Gerasimos Lyberatos ◽  
...  
Keyword(s):  
Ethanol Yield ◽  
Inoculum Size ◽  
Small Scale ◽  
Bioethanol Production ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Batch Cultures ◽  
Yeast Strains ◽  
Optimization Of Fermentation ◽  
The Impact

The present study aims to assess the impact of the type of yeast consortium used during bioethanol production from starchy biowastes and to determine the optimal fermentation conditions for enhanced bioethanol production. Three different yeast strains, Saccharomyces cerevisiae, Pichia barkeri, and Candida intermedia were used in mono- and co-cultures with pretreated waste-rice as substrate. The optimization of fermentation conditions i.e., fermentation time, temperature, pH, and inoculum size, was investigated in small-scale batch cultures and subsequently, the optimal conditions were applied for scaling-up and validation of the process in a 7-L fermenter. It was shown that co-culturing of yeasts either in couples or triples significantly enhanced the fermentation efficiency of the process, with ethanol yield reaching 167.80 ± 0.49 g/kg of biowaste during experiments in the fermenter.

Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough

2021 ◽  
pp. 108201322110639
Author(s):  
Sara Naji-Tabasi ◽  
Mostafa Shahidi-Noghabi ◽  
Maryam Davtalab
Keyword(s):  
Phytic Acid ◽  
Optimal Conditions ◽  
Phytic Acid Content ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Overall Acceptability ◽  
Whole Wheat ◽  
Volume Porosity ◽  
Barbari Bread ◽  
Optimization Of Fermentation

The purpose of this study was to use a mixture of whole wheat–barley flour mixture in the preparation of traditional Iranian bread (Barbari) in the optimum condition of fermentation to benefit from all available nutrients. In this study, bread parameters such as specific volume, porosity, textural characteristics, zinc, iron, phytic acid and organoleptic properties were investigated. In this research, different percentages of sourdough (15–30%) and fermentation time (30 – 120 min) were applied. Results showed that the phytic acid content significantly decreased ( p < 0.05) (0.23 – 0.14) by increasing sourdough and fermentation time, which result in increasing in zinc (17.49 – 22.89%) and iron (36.44 – 45.32%) content. Both the sourdough content and fermentation time parameters had a significant effect ( p < 0.05) on the better porosity (9.05 – 13.50%) and overall acceptability of bread (2.15 – 3.85). The hardness, gumminess, chewiness, porosity, phytic acid and overall acceptance parameters were used to optimize the fermentation conditions of Barbari bread by response surface methodology using a central composite design. Optimal conditions for the production of Barbari bread were 29.53% sourdough and 120 min fermentation time. Under optimal conditions, the overall acceptance, hardness, porosity, chewability, gumminess and phytic acid were 3.84, 60.81 N, 14.09%, 302.01 N/mm, 41.37 N and 0.15%, respectively.

Optimization of Fermentation Conditions for Higher Monacolin K Production by Monascus purpureus

2013 ◽  
Vol 781-784 ◽  
pp. 1397-1402 ◽  
Author(s):  
Li Juan Yu ◽  
Hong Xing Zhang ◽  
Yuan Hong Xie ◽  
Si Ming Ma ◽  
Hui Liu ◽  
...  
Keyword(s):  
Solid State ◽  
Maximum Yield ◽  
Initial Moisture Content ◽  
Monascus Purpureus ◽  
Monacolin K ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Orthogonal Experiments ◽  
Optimization Of Fermentation ◽  
Optimized Conditions

Monacolin K is a secondary metabolite of Monascus fermentation with lowering blood fat, cholesterol and blood sugar. The culture substrates and fermentation conditions were optimized by means of L9 (33) orthogonal experiments. The optimized fermentation conditions were studied and concluded: initial moisture content 50%, material thickness 4 cm and fermentation time 13 days. Using rice as substrate, the maximum yield of monacolin K was 2.50 mg/g in the optimized conditions. Using glutinousrice as substrate, the maximum yield of monacolin K was 2.71 mg/g in the optimized conditions. The founding determined that glutinousrice was used as substrate in solid state fermentation by Monascus purpureus to produce monacolinK.

Optimization of fermentation conditions for the production of recombinant hpdgf-bb in Pichia pastoris

2015 ◽  
Vol 37 (1se) ◽  
Author(s):  
Duong Long Duy ◽  
Pham Minh Vu ◽  
Nguyen Tri Nhan ◽  
Tran Linh Thuoc ◽  
Dang Thi Phuong Thao
Keyword(s):  
Pichia Pastoris ◽  
Fermentation Conditions ◽  
Optimization Of Fermentation

Testing Study on the Influence Factors to the Straw Pellet Fuel Broken Strength

2013 ◽  
Vol 448-453 ◽  
pp. 786-790
Author(s):  
Wei Gao ◽  
Rong Fei Zhao ◽  
Qing Yu Liu ◽  
Xu Wei Bai
Keyword(s):  
Moisture Content ◽  
Optimal Parameter ◽  
Influence Factors ◽  
Raw Material ◽  
Single Factor ◽  
Quadratic Regression ◽  
Corn Straw ◽  
Fermentation Time ◽  
Optimization Parameter ◽  
Single Factor Experiment

This paper take link mold pellet pelletizer to carry on the pellet fuel manufacture experiment with corn straw stalk. The influence of moisture content, material size and fermentation time impact on broken strength is studied by single factor experiment. Through quadratic regression orthogonal rotating combination experiment, establish mathematics equation of the factors and the straw pellet fuel broken strength and analyze the important degree of each experimental factor impact on the granulation rate. Through the optimized computation, definite optimization parameter of the highest broken strength is that raw material moisture content is 20%, fermentation time is 4h and particle size is 2.5mm. The result of verifying experiment indicat that the optimal parameter combination and the predict data measured were consistent.

Sign in / Sign up

Export Citation Format

Share Document