| Evaluation of Medium Components by Plackett-Burman Statistical Design for Lipase Production by Candida rugosa and Kinetic Modeling |
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| 作者姓名： | Aravindan Rajendran Anbumathi Palanisamy Viruthagiri Thangavelu |
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| 作者单位： | Aravindan Rajendran（Biochemical Engineering Laboratory, Department of Chemical Engineering, Annamalai University, Annamalai nagar-608 002, Tamil Nadu, India）
Anbumathi Palanisamy（Biochemical Engineering Laboratory, Department of Chemical Engineering, Annamalai University, Annamalai nagar-608 002, Tamil Nadu, India）
Viruthagiri Thangavelu（Biochemical Engineering Laboratory, Department of Chemical Engineering, Annamalai University, Annamalai nagar-608 002, Tamil Nadu, India） |
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| 摘 要： | Lipase production by Candida rugosa was carried out in submerged fermentation. Plackett-Burman statistical experimental design was applied to evaluate the fermentation medium components. The effect of twelve medium components was studied in sixteen experimental trials. Glucose, olive oil, peptone and FeCl3?6H2O were found to have more significance on lipase production by Candida rugosa. Maximum lipase activity of 3.8 u mL-1 was obtained at 50 h of fermentation period. The fermentation was carried out at optimized temperature of 30oC, initial pH of 6.8 and shaking speed of 120 r/min. Unstructured kinetic models were used to simulate the experimental data. Logistic model, Luedeking-Piret model and modified Luedeking-Piret model were found suitable to efficiently predict the cell mass, lipase production and glucose consumption respectively with high determination coefficient(R2). From the estimated values of the Luedeking-Piret kinetic model parameters, α and β, it was found that the lipase production by Candida rugosa is growth associated.
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| 关 键 词： | 脂肪酶 假丝酵母 动力学模型 培养基 深层发酵 |
| 收稿时间： | 2007-06-18 |
| 修稿时间： | 2007-08-29 |
Evaluation of Medium Components by Plackett-Burman Statistical Design for Lipase Production by Candida rugosa and Kinetic Modeling |
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| Aravindan Rajendran,Anbumathi Palanisamy,Viruthagiri Thangavelu.Evaluation of Medium Components by Plackett-Burman Statistical Design for Lipase Production by Candida rugosa and Kinetic Modeling[J].Chinese Journal of Biotechnology,2008,24(3):436-444. |
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| Authors: | Aravindan Rajendran Anbumathi Palanisamy and Viruthagiri Thangavelu |
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| Institution: | Biochemical Engineering Laboratory, Department of Chemical Engineering, Annamalai University, Annamalai nagar-608 002, Tamil Nadu, India |
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| Abstract: | Lipase production by Candida rugosa was carried out in submerged fermentation. Plackett-Burman statistical experimental design was applied to evaluate the fermentation medium components. The effect of twelve medium components was studied in sixteen experimental trials.Glucose,olive oil,peptone and FeCl3·6H2O were found to have more significance on lipase production by Candida rugosa. Maximum lipase activity of 3.8 u mL-1 was obtained at 50 h of fermentation period. The fermentation was carried out at optimized temperature of 30℃, initial pH of 6.8 and shaking speed of 120 r/min. Unstructured kinetic models wereused to simulate the experimental data. Logistic model, Luedeking-Piret model and modified Luedeking-Piret model were foundsuitable to efficiently predict the cell mass, lipase production and glucose consumption respectively with high determination coefficient(R2). From the estimated values of the Luedeking-Piret kinetic model parameters, α and β, it was found that the lipase production by Candida rugosa is growth associated. |
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| Keywords: | lipase Candida rugosa Plackett-Burman experimental design submerged fermentation unstructured kinetic modeling |
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