scholarly journals Optimization of Fermentation Conditions for Recombinant Human Interferon Beta Production by Escherichia coli Using the Response Surface Methodology

2015 ◽  
Vol 8 (4) ◽  
Author(s):  
Mohammad Hossein Morowvat ◽  
Valiollah Babaeipour ◽  
Hamid Rajabi Memari ◽  
Hossein Vahidi
Keyword(s):  
Escherichia Coli ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Interferon Beta ◽  
Human Interferon ◽  
Fermentation Conditions ◽  
Optimization Of Fermentation ◽  
Recombinant Human Interferon Beta

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 human interferon gamma production in Escherichia coli by response surface methodology

2008 ◽  
Vol 13 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Victor E. Balderas Hernández ◽  
Luz M. T. Paz Maldonado ◽  
Emilio Medina Rivero ◽  
Ana P. Barba de la Rosa ◽  
Leandro G. Ordoñez Acevedo ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Interferon Gamma ◽  
Human Interferon

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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