Optimization of the fermentation conditions of Rhizopus japonicus M193 for the production of chitin deacetylase and chitosan

Carbohydrate Polymers

Volumn 101, Issue 1, 2014, Pages 57-67

  Zhang, Hongcai ^a   Yang, Shoufeng ^a   Fang, Jiyang ^a   Deng, Yun ^a   Wang, Danfeng ^a   Zhao, Yanyun ^a,b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Chitin deacetylase; Chitin chitosan; Plackett Burman and Taguchi design; Rhizopus japonicus M193 fermentation

Indexed keywords

CHITIN DEACETYLASE; FERMENTATION CONDITIONS; FOURIER TRANSFORM INFRARED SPECTROMETER; NUCLEAR MAGNETIC RESONANCE(NMR); NUTRITIONAL ELEMENTS; PLACKETT-BURMAN DESIGNS; SUBMERGED CONDITION; TAGUCHI DESIGN;

BUDGET CONTROL; DESIGN; DIFFERENTIAL SCANNING CALORIMETRY; FERMENTATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLUCOSE; OPTIMIZATION; THERMOGRAVIMETRIC ANALYSIS;

CHITOSAN;

RHIZOPUS; RHIZOPUS JAPONICUS;

AMIDASE; CHITIN; CHITIN DEACETYLASE; CHITOSAN;

ACETYLATION; ARTICLE; BACTERIAL SPORE; BIOSYNTHESIS; CHEMISTRY; CHITIN·CHITOSAN; FERMENTATION; METABOLISM; PHYSICAL CHEMISTRY; PLACKETT-BURMAN AND TAGUCHI DESIGN; RHIZOPUS; RHIZOPUS JAPONICUS M193 FERMENTATION; TEMPERATURE;

CHITIN DEACETYLASE; CHITIN·CHITOSAN; PLACKETT-BURMAN AND TAGUCHI DESIGN; RHIZOPUS JAPONICUS M193 FERMENTATION;

ACETYLATION; AMIDOHYDROLASES; CHITIN; CHITOSAN; FERMENTATION; PHYSICOCHEMICAL PROCESSES; RHIZOPUS; SPORES, BACTERIAL; TEMPERATURE;

EID: 84884749439     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.09.015     Document Type: Article

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