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The optimum composition of the fermentation medium for maximum PCA yield, as determined on the basis of a five-level two-factor central composite design (CCD), was obtained by response surface methodology (RS M.
The optimal medium for maximum biomass production was glucose 10%, corn flour 3%, glutinous rice flour 3%, fish peptone 0.2%andKH2PO40.3%.3%, it was incubated at 23 ± 2 °C with agitation rate of 150 rpm.
The optimal composition of the fermentation medium for maximum butyric acid yield, as determined on the basis of a three-level four-factor Box-Behnken design (BBD), was obtained by response surface methodology (RS M.
The determination of a suitable culture age during growth of P. aeruginosa in medium for maximum product formation was accomplished by harvesting cells in various stages of growth and employing them for myrcene biotransformation.
The operational C/N (w/w) ratio of xylose and (NH4 2SO4 in the defined medium for maximum production of TAGs (as fatty acids) by Xsp8 strain was optimized using response surface methodology [ 36].
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The optimal medium composition for maximum glucan production was sucrose 5.95%, peptone 0.52% and yeast extract 2.9%.
The results corroborated the validity and the effectiveness of the model, as the statistical approaches proved to be suitable in predicting the optimum production medium composition for maximum extracellular lipase yield.
Three factors Box Behnken response surface design was conducted and the results suggested 16.3% lactose, 1.2% casamino acid, 0.8% yeast nitrogen base as optimum medium composition for maximum human lysozyme production.
Plackett – Burman and Central composite design was employed and the optimal medium constituents for maximum cellulase production (4040.45 U/mL) were determined as rice bran, yeast extract, MgSO4·7H2O and KH2PO4 at 6.27, 2.52, 0.57 and 0.39 g/L, respectively.
The central composite design was employed, and the optimal medium constituents for maximum lipase production (1355.81 U/ml) were determined to be tuna powder (14.58 g/l), olive oil (5.05 ml/l); NaCl (72.42 g/l), temperature (45 °C) and pH 9.0.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com