Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Kareish Cheese Manufacture

Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Kareish Cheese Manufacture

The aim of this study was to optimize the production of polyunsaturated fatty acids (PUFAs), using the response surface methodology (RSM), to use the produced PUFAs in kareish cheese processing. PlackettBurman design (PBD) was employed to screen media components that affect PUFAs development (glucos...

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Bibliographic Details
Main Authors: Samah Abu-Hussien, Mohamed Abo El-Naga
Format: Article
Language:Arabic
Published: The Union of Arab Universities 2021-08-01
Series:Arab Universities Journal of Agricultural Sciences
Subjects:
pufas
production
rsm
pseudomonas fluorescens
gc analysis
antioxidant activity
uf
kareish cheese
Online Access:https://ajs.journals.ekb.eg/article_182804_3b1f56dbf19f7e2ca9fe81b563e1fd59.pdf

Internet

https://ajs.journals.ekb.eg/article_182804_3b1f56dbf19f7e2ca9fe81b563e1fd59.pdf

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