Optimization of the fermentation conditions for 1-deoxynojirimycin production by streptomyces lawendulae applying the response surface methodology

International Journal of Food Engineering

Volumn 7, Issue 3, 2011, Pages

  Wei, Zhao Jun ^a   Zhou, Le Chun ^a   Chen, Hua ^a   Chen, Gui Hai ^b  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b ANHUI MEDICAL UNIVERSITY   (China)

Author keywords

1 Deoxynojirimycin; Box Behnken method; fermentation; optimization; response surface method

Indexed keywords

1-DEOXYNOJIRIMYCIN; BOX-BEHNKEN; ETHYL SULFATE; GLUCOAMYLASE; GLUCOSIDASE; INDEPENDENT VARIABLES; INITIAL PH; OPTIMAL PROCESS; RESPONSE SURFACE METHOD; RESPONSE SURFACE METHODOLOGY; SOLUBLE STARCH; ULTRA VIOLET;

BACTERIA; OPTIMIZATION; PH EFFECTS; STARCH; SURFACE PROPERTIES;

FERMENTATION;

STREPTOMYCES;

EID: 79960004598     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.2354     Document Type: Article

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