Batch growth of Kluyveromyces lactis cells from deproteinized whey: Response surface methodology versus Artificial neural network-Genetic algorithm approach

Biochemical Engineering Journal

Volumn 109, Issue , 2016, Pages 305-311

  Coelho Sampaio, Fábio ^a   da Conceição Saraiva, Tamara Lorena ^a   Dumont de Lima e Silva, Gabriel ^a   Teles de Faria, Janaína ^b   Grijó Pitangui, Cristiano ^a   Aliakbarian, Bahar ^c   Perego, Patrizia ^c   Converti, Attilio ^c  

^a UNIVERSIDADE FEDERAL DOS VALES DO JEQUITINHONHA E MUCURI   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c UNIVERSITY OF GENOA   (Italy)

Author keywords

Artificial neural network; Lactose; Modelling; Response surface methodology; Whey; Yeast

Indexed keywords

ALGORITHMS; GENETIC ALGORITHMS; MAGNESIUM; MODELS; NETWORK ARCHITECTURE; NEURAL NETWORKS; OPTIMIZATION; PRODUCTIVITY; PROTEINS; SURFACE PROPERTIES; YEAST;

10-FOLD CROSS-VALIDATION; FULL FACTORIAL DESIGN; GENETIC ALGORITHM APPROACH; INDEPENDENT VARIABLES; LACTOSE; OPTIMAL CONCENTRATION; RESPONSE SURFACE METHODOLOGY; WHEY;

SULFUR COMPOUNDS;

AMMONIUM SULFATE; CELL PROTEIN; MAGNESIUM SULFATE;

ARTICLE; ARTIFICIAL NEURAL NETWORK; BIOMASS PRODUCTION; CHEESE MAKING WHEY; CONCENTRATION PROCESS; FACTORIAL DESIGN; FUNGAL CELL; FUNGUS GROWTH; GENETIC ALGORITHM; KLUYVEROMYCES LACTIS; MICROBIAL BIOMASS; NONHUMAN; PRIORITY JOURNAL; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; VALIDATION PROCESS; WHEY; YEAST;

EID: 84957884993     PISSN: 1369703X     EISSN: 1873295X     Source Type: Journal    
DOI: 10.1016/j.bej.2016.01.026     Document Type: Article

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