Optimization of processing parameters for the mycelial growth and extracellular polysaccharide production by Boletus spp. ACCC 50328
The quantitative effects of fermentation time, temperature and broth content on mycelial growth in terms of dry cell weight (DCW) and extracellular polysaccharide content (EPC) produced by the fungus Boletus spp. ACCC 50328 in submerged fermentation were investigated separately using response surfac...
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Published in | Process biochemistry (1991) Vol. 40; no. 3; pp. 1043 - 1051 |
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Main Authors | , |
Format | Journal Article |
Language | English |
Published |
Elsevier Ltd
01.03.2005
|
Subjects | |
Online Access | Get full text |
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Summary: | The quantitative effects of fermentation time, temperature and broth content on mycelial growth in terms of dry cell weight (DCW) and extracellular polysaccharide content (EPC) produced by the fungus
Boletus spp. ACCC 50328 in submerged fermentation were investigated separately using response surface methodology (RSM). The three factors chosen for the present investigation were based on the results of a previous Plackett–Burman (PB) design. The experimental data obtained were fitted to a second-order polynomial equation using multiple regression analysis and also analyzed by appropriate statistical methods. By solving the regression equation and also by analyzing the response surface contour plots, the optimal batch fermentation conditions were determined: under conditions of fermentation time, 10.7 days; temperature, 24.23
°C; and broth content, 50.0
ml, EPC reached 1053.987
μg
ml
−1 of fermentation liquor. When fermentation time, temperature and broth content were 10.9 days, 26.77
°C and 64.9
ml, respectively, DCW reached 4.216
mg
ml
−1. In order to obtain simultaneously the maximum yield of EPC and DCW, the above conditions would be 10.5 days, 26.23
°C and 58.70
ml; and under these conditions, the maximum predicted yield of EPC and DCW were 992.258
μg
ml
−1 and 4.163
mg
ml
−1, respectively. These predicted values were also verified by validation experiments. |
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ISSN: | 1359-5113 1873-3298 |
DOI: | 10.1016/j.procbio.2004.03.012 |