Optimization studies on biosynthesis of citric acid by one-factor-at-a-time

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dc.citation.epage518
dc.citation.issue4
dc.citation.journalTitleChemistry & Chemical Technology
dc.citation.spage511
dc.citation.volume12
dc.contributor.affiliationNational Institute of Technology, India
dc.contributor.affiliationBV Raju Institute of Technology, India
dc.contributor.authorKola, Anand Kishore
dc.contributor.authorMekala, Mallaiah
dc.contributor.authorGoli, Venkat Reddy
dc.coverage.placenameLviv
dc.date.accessioned2019-06-21T07:57:53Z
dc.date.available2019-06-21T07:57:53Z
dc.date.created2018-01-20
dc.date.issued2018-01-20
dc.description.abstractПроведено оцінювання чинників процесу біо- синтезу лимонної кислоти, та проаналізовано їх вплив на резуль- тат процесу. Встановлено, що такі чинники, як початкова концентрація сахарози, концентрація метанолу, концентрація інокуляту, рН вихідного середовища, вірогідність спору, швидкість обертання мішалки, період інкубації, температура бродіння, розмір частинок, швидкість потоку кисню та вологість мають значний вплив на процес. З використанням експериментального дизайну Плакетта-Бурмана з одинадцяти чинників визначено ті, які мають найбільший вплив на процес: початкова концентрація сахарози, рН вихідного середовища, швидкість обертання мішалки, інкубаційний період, температура бродіння та витрата кисню. За допомогою монотетичного аналізу експериментально підтверджений та критично оцінений вплив чинників на вихід лимонної кислоти.
dc.description.abstract1In the presented study, the significant operating variables regarding biosynthesis of citric acid process were assessed and their effects on the process yield were analysed. These variables, namely, initial sucrose concentration, methanol concentration, inoculum density, initial medium pH, spore age, stirrer speed, incubation period, fermentation temperature, particle size distribution, oxygen flow rate, and moisture content have significant influence on bioprocess of citric acid production. Plackett-Burman approach was used to determine the most significant variables, which predominantly influence the citric acid production process. Out of the eleven variables, initial sucrose concentration, initial medium pH, stirrer speed, incubation period, fermentation temperature, and oxygen flow rate were found to be significant. The effect of the significant variables on the yield of citric acid has been validated experimentally by one-factor-at-a-time empirical optimization technique. The optimum conditions have been determined. The effect of each variable on the yield of citric acid was analysed critically.
dc.format.extent511-518
dc.format.pages8
dc.identifier.citationKola A. K. Optimization studies on biosynthesis of citric acid by one-factor-at-a-time / Anand Kishore Kola, Mallaiah Mekala, Venkat Reddy Goli // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 4. — P. 511–518.
dc.identifier.citationenKola A. K. Optimization studies on biosynthesis of citric acid by one-factor-at-a-time / Anand Kishore Kola, Mallaiah Mekala, Venkat Reddy Goli // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 4. — P. 511–518.
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/45198
dc.language.isoen
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 4 (12), 2018
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dc.relation.referencesen[2] Kursat O., Gokhan D., Ahmet Y., J. Food Eng., 2005, 70, 518.https://doi.org/10.1016/j.jfoodeng.2004.10.006
dc.relation.referencesen[3] Crolla A., Kennedy K., J. Biotechnol., 2004, 110, 73.https://doi.org/10.1016/j.jbiotec.2004.01.007
dc.relation.referencesen[4] Kamzolova S, Shishkanova N., Murgunov I., Finoginova T.:FEMS Yeast Res., 2003, 3, 217. https://doi.org/10.1016/S1567-1356(02)00188-5
dc.relation.referencesen[5] HossainM., Brooks J., Maddox I., Appl. Microbiol. Biotechnol.,1984, 19, 393. https://doi.org/10.1007/BF00454376
dc.relation.referencesen[6] Xu D., Madrid C., Rohr M., Kubicek C., Appl. Microb. Biotechnol., 1989, 30, 553. https://doi.org/10.1007/BF00255358
dc.relation.referencesen[7] Roukas T., Kotzekidou P., EnzymeMicrob. Technol., 1997, 21,273. https://doi.org/10.1016/S0141-0229(97)00041-0
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dc.relation.referencesen[9] Angumeenal A., Venkappayya D., LWT – Food Sci Technol.2013, 50, 367. https://doi.org/10.1016/j.lwt.2012.05.016
dc.relation.referencesen[10] Betiku E., Adesina O., Biomass Bioenerg., 2013, 55, 350.https://doi.org/10.1016/j.biombioe.2013.02.034
dc.relation.referencesen[11] Angumeenal AR, Venkappayya D. LWT Food Sci. Technol.2005, 38, 89. https://doi.org/10.1016/j.lwt.2004.04.014
dc.relation.referencesen[12]Mostafa Y., Alamri S., Saudi J. Biol. Sci., 2012, 19, 241. https://doi.org/10.1016/j.sjbs.2012.01.004
dc.relation.referencesen[13] Ooijkaas L., Wilkinson E., Tramper J., Buitelaar R., Biotechnol. Bioeng., 1999, 64, 92.https://doi.org/10.1002/(SICI)1097-0290(19990705)64:1<92::AIDBIT10>3.0.CO;2-8
dc.relation.referencesen[14]Wen Z., Chen F., Biotechnol. Bioeng., 2001, 75, 159.https://doi.org/10.1002/bit.1175
dc.relation.referencesen[15] Li C., Bai J., Li W., Cai Z., Ouyang F. Biotechnol. Prog., 2001,17, 366. https://doi.org/10.1021/bp000167w
dc.relation.referencesen[16] Duta F., de Franca F., Lopez L.-M: Electron. J. Biotechnol.,2006, 9, 391. https://doi.org/10.2225/vol9-issue4-fulltext-7
dc.relation.referencesen[17] Plackett R., Burman J., Biometrika, 1946, 33, 305.https://doi.org/10.1093/biomet/33.4.305
dc.relation.referencesen[18]Montgomery D., Design and Analysis of Experiments, 6th edn. John Wiley & Sons 2005, Ch. 11.
dc.relation.referencesen[19]Marrier J., Boulet M., J. Dairy Sci., 1958, 41, 1683.https://doi.org/10.3168/jds.S0022-0302(58)91152-4
dc.relation.referencesen[20]Miller G., Anal. Chem., 1959, 31, 426.https://doi.org/10.1021/ac60147a030
dc.relation.referencesen[21]MatteyM., Allan A., Biochem. Soc. Trans., 1990, 18, 1020.https://doi.org/10.1042/bst0181020
dc.relation.referencesen[22] Pazouki M., Felse P., Sinha J., Panda T., Bioproc. Eng., 2000,22, 353. https://doi.org/10.1007/PL00009115
dc.relation.referencesen[23] Pessoa D., Diasde C., Angela C., Revista deMicrobiologia,1982, 13, 225.
dc.relation.referencesen[24] Shadafza D., Ogawa T., Fazeli A., Hakko Kogaku Zasshi,1976, 54, 65.
dc.relation.referencesen[25] DawsonM., Maddox I., Brooks J., Enzym. Microb. Technol.,1986, 9, 37. https://doi.org/10.1016/0141-0229(86)90008-6
dc.relation.referencesen[26] Sanjay K., Sharma P., J. Microb., 1994, 23, 211.
dc.relation.referencesen[27] Arzumanov T., Shishkanova N., Finogenova T., Appl. Microbiol. Biotechnol., 2000, 53, 525.https://doi.org/10.1007/s002530051651
dc.relation.urihttps://doi.org/10.1016/j.jfoodeng.2004.10.006
dc.relation.urihttps://doi.org/10.1016/j.jbiotec.2004.01.007
dc.relation.urihttps://doi.org/10.1016/S1567-1356(02)00188-5
dc.relation.urihttps://doi.org/10.1007/BF00454376
dc.relation.urihttps://doi.org/10.1007/BF00255358
dc.relation.urihttps://doi.org/10.1016/S0141-0229(97)00041-0
dc.relation.urihttps://doi.org/10.1016/B978-0-444-63662-1.00025-7
dc.relation.urihttps://doi.org/10.1016/j.lwt.2012.05.016
dc.relation.urihttps://doi.org/10.1016/j.biombioe.2013.02.034
dc.relation.urihttps://doi.org/10.1016/j.lwt.2004.04.014
dc.relation.urihttps://doi.org/10.1016/j.sjbs.2012.01.004
dc.relation.urihttps://doi.org/10.1002/(SICI)1097-0290(19990705)64:1<92::AIDBIT10>3.0.CO;2-8
dc.relation.urihttps://doi.org/10.1002/bit.1175
dc.relation.urihttps://doi.org/10.1021/bp000167w
dc.relation.urihttps://doi.org/10.2225/vol9-issue4-fulltext-7
dc.relation.urihttps://doi.org/10.1093/biomet/33.4.305
dc.relation.urihttps://doi.org/10.3168/jds.S0022-0302(58)91152-4
dc.relation.urihttps://doi.org/10.1021/ac60147a030
dc.relation.urihttps://doi.org/10.1042/bst0181020
dc.relation.urihttps://doi.org/10.1007/PL00009115
dc.relation.urihttps://doi.org/10.1016/0141-0229(86)90008-6
dc.relation.urihttps://doi.org/10.1007/s002530051651
dc.rights.holder© Національний університет „Львівська політехніка“, 2018
dc.rights.holder©Kola A., Mekala M., Goli V., 2018
dc.subjectлимонна кислота
dc.subjectсахароза
dc.subjectперіод інкубації
dc.subjectферментація
dc.subjectоптимізація
dc.subjectмонотетичний аналіз
dc.subjectcitric acid
dc.subjectsucrose
dc.subjectincubation time
dc.subjectfermentation
dc.subjectoptimization
dc.subjectone-factor-at-a-time method
dc.titleOptimization studies on biosynthesis of citric acid by one-factor-at-a-time
dc.title.alternativeОптимізація біосинтезу лимонної кислоти за допомогою монотетичного аналізу чинників
dc.typeArticle

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Chemistry & Chemical Technology. – 2018. – Vol. 12, No. 4