Optimization of trehalose production by Rhodotorula dairenensis following a sequential strategy of experimental design

Food and Bioprocess Technology

Volumn 3, Issue 2, 2010, Pages 265-275

  Colla, Eliane ^a   Pereira, Angélica Belchol ^a   Hernalsteens, Saartje ^a   Maugeri, Francisco ^a   Rodrigues, Maria Isabel ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Experimental design; Optimization; Raw materials; Thermal stress; Trehalose production; Yeast

Indexed keywords

CENTRAL COMPOSITE ROTATABLE DESIGN; CORN STEEP LIQUOR; DRY CELLS; EXPERIMENTAL DESIGN; INITIAL PH; OPTIMUM VALUE; SUGAR CANE MOLASSES; YEAST EXTRACTS;

CELL CULTURE; DESIGN; MOLASSES; OPTIMIZATION; STATISTICS; SUGAR (SUCROSE); SUGAR CANE; SYNTHESIS (CHEMICAL); THERMAL STRESS; THERMOELASTICITY; YEAST;

PH EFFECTS;

RHODOTORULA DAIRENENSIS; SACCHARUM; ZEA MAYS;

EID: 77952887729     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0081-y     Document Type: Article

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