Influence of the fermentation parameters and optimisation of isomaltulose production from free Erwinia sp. D12 cells using response surface methodology

Process Biochemistry

Volumn 42, Issue 3, 2007, Pages 472-479

  Kawaguti, Haroldo Yukio ^a   Sato, Hélia Harumi ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Fermentation; Free cells; Isomaltulose; Repeated batch process; Response surface methodology; Rotatory central composite design

Indexed keywords

CELLS; FERMENTATION; FOOD PRODUCTS; PHYSICAL PROPERTIES; STATISTICAL METHODS; SUGAR (SUCROSE);

FREE-CELLS; ISOMALTULOSE; REPEATED-BATCH PROCESS; RESPONSE SURFACE METHODOLOGY; ROTATORY CENTRAL COMPOSITE DESIGN;

ENZYMES;

ERWINIA; ERWINIA SP.;

EID: 33847396891     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2006.09.013     Document Type: Article

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