Optimization of succinic acid production from cane molasses by Actinobacillus succinogenes GXAS137 using response surface methodology (RSM)

Food Science and Biotechnology

Volumn 23, Issue 6, 2014, Pages 1911-1919

  Shen, Naikun ^a,b   Wang, Qingyan ^a,b   Qin, Yan ^a,b   Zhu, Jin ^b   Zhu, Qixi ^b   Mi, Huizhi ^b   Wei, Yutuo ^a   Huang, Ribo ^a,b  

^a GUANGXI UNIVERSITY   (China)

^b NATIONAL ENGINEERING RESEARCH CENTER FOR NON FOOD BIOREFINERY   (China)

Author keywords

cane molasses; fermentation; Plackett Burman design; response surface methodology; succinic acid

Indexed keywords

FERMENTATION; MAGNESITE; SUBSTRATES; SURFACE PROPERTIES;

ACTINOBACILLUS SUCCINOGENES; BOXBEHNKEN DESIGN (BBD); CANE MOLASSES; FED-BATCH FERMENTATION; OPTIMIZED CONDITIONS; PLACKETT-BURMAN DESIGNS; RESPONSE SURFACE METHODOLOGY; SUCCINIC ACIDS;

MOLASSES;

ACTINOBACILLUS SUCCINOGENES;

EID: 84918553089     PISSN: 12267708     EISSN: 20926456     Source Type: Journal    
DOI: 10.1007/s10068-014-0261-7     Document Type: Article

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