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Except calcium chloride, all tested medium components affected succinic acid production (response).
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Medium components affecting butanol and 1,3-PDO production were screened using a fractional factorial experimental design.
The effects of medium components affecting lipase production by Aspergillus niger AS-02 using sheanut cake (SNC) were studied based on the one-factor-at-a-time (OFAT) method and the face-centred central composite design (FCCCD).
Application of statistical experimental methods to screen the significant medium components affecting melanin production and to evaluate the optimal levels of the significant variables has also been conducted by standardizing the parameters for study by an initial univariate approach followed by the use of statistical designs.
The production of ε-PL by Streptomyces noursei NRRL 5126 shake-flask culture was optimized by identifying the most significant medium components which affect ε-PL production (glycerol, proteose peptone and ammonium sulphate) by Placket Burman design and by application of an evolutionary operation (EVOP) to determine the optimal concentrations of these components.
However, the same was not true when cells were grown in defined M2G medium, indicating that some medium components were affecting its expression.
Response surface methodology (RSM) was implemented to optimize the culture conditions and medium components that significantly affected the amylase yield after two-level factorial matrix.
A fractional factorial design (26-2) wappliedied to elucidate medium components that significantly affect β-glucanase production.
For the complex medium, sucrose, NaNO3, yeast extract and K2HPO4 were selected by the PBD as the major factors that influence AMVL production, while NaNO3, K2HPO4, KH2PO4 and trace elements were the important components affecting AMVL production in the defined medium.
The various protein components of the venom affect specific organisms, different components affecting mammals and insects.
"Alterations in these components affect the quality of hair.
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