Application of Doehlert experimental design for the optimization of medium constituents for the production of L-asparaginase from palm kernal cake (Elaeis guineensis)

Journal of Microbial and Biochemical Technology

Volumn 2, Issue 1, 2010, Pages 7-12

  Karanam, Sita Kumari ^a,b   Medicherla, Narasimha Rao ^a,c  

^a ANDHRA UNIVERSITY   (India)

^b Maharajah's College of Pharmacy   (India)

^c Al Ameer College of Engineering and Information Technology   (India)

Author keywords

Doehlert experimental design; L asparaginase; Optimization; Palm kernel cake; Yarrowia lipolytica

Indexed keywords

ASPARAGINASE; CITRATE SODIUM;

ARTICLE; CULTURE MEDIUM; DOEHLERT EXPERIMENTAL DESIGN; ENZYME ACTIVITY; ENZYME DENATURATION; ENZYME SUBSTRATE; ENZYME SYNTHESIS; EXPERIMENTAL DESIGN; FERMENTATION OPTIMIZATION; MOISTURE; NONHUMAN; PALM KERNEL CAKE; PLANT PRODUCT; RESPONSE SURFACE METHOD; SOLID STATE FERMENTATION; YARROWIA LIPOLYTICA;

ELAEIS GUINEENSIS; YARROWIA LIPOLYTICA;

EID: 79952597713     PISSN: None     EISSN: 19485948     Source Type: Journal    
DOI: 10.4172/1948-5948.1000016     Document Type: Article

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