Coconut-water as fermentation medium for enzyme production (2): Optimisation of batch shake-flask fermentation
The enzyme volume yield (nmol L-1) in batch shake-flask fermentations for the production of the enzyme cytochrome p-450 by the yeast Saccharomyces cerevisiae NCYC 754 on a medium based on coconut-water was optimised with respect to the experimental variables temperature (T), shaking rate (RPM) an...
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| Format: | Article |
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1995
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| _version_ | 1796927306741055488 |
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| author | Jailani Salihon, Jamaliah Md. Jahim, Ahmad Jaril Asis, |
| author_facet | Jailani Salihon, Jamaliah Md. Jahim, Ahmad Jaril Asis, |
| author_sort | Jailani Salihon, |
| collection | UKM |
| description | The enzyme volume yield (nmol L-1) in batch shake-flask fermentations for the
production of the enzyme cytochrome p-450 by the yeast Saccharomyces
cerevisiae NCYC 754 on a medium based on coconut-water was optimised with
respect to the experimental variables temperature (T), shaking rate (RPM) and the
initial concentrations of glucose (G), yeast extract (YE) and peptone (P) supplements
using a half-replicate 25 factorial and steepest ascent methods to locate the area
containing the maximum enzyme volume yield and using a rotatable composite design
to find the optimum levels of the experimental variables at the point of maximum
yield. It was found that for maximum enzyme volume yield the levels of the variables
are as follows: T = 26.8° C, RPM 159 rpm, G = 139.18 gL-1, YE = 17.04 gL-1 and P
6.95 gL-1. Experiments conducted with these optimised levels of variables gave an
average enzyme volume yield of 372.62 nmol L-1 with a biomass yield of 16.08 gL-1.
The optimised level of P at 695 gL-1 is very much lower than the previously optimised
level of P at 11.90 gL-1 in a medium not based on coconut-water while the optimised
levels of the other variables remain almost the same. Peptone costs RM158.00 kg-1 at
current market price and the lowering of the optimum level of peptone in a
fermentation medium based on coconut-water confirms the usefulness of coconutwater
as a base for a fermentation medium in this particular fermentation |
| first_indexed | 2024-03-06T03:42:14Z |
| format | Article |
| id | ukm.eprints-1318 |
| institution | Universiti Kebangsaan Malaysia |
| last_indexed | 2024-03-06T03:42:14Z |
| publishDate | 1995 |
| record_format | dspace |
| spelling | ukm.eprints-13182011-10-11T03:45:19Z http://journalarticle.ukm.my/1318/ Coconut-water as fermentation medium for enzyme production (2): Optimisation of batch shake-flask fermentation Jailani Salihon, Jamaliah Md. Jahim, Ahmad Jaril Asis, The enzyme volume yield (nmol L-1) in batch shake-flask fermentations for the production of the enzyme cytochrome p-450 by the yeast Saccharomyces cerevisiae NCYC 754 on a medium based on coconut-water was optimised with respect to the experimental variables temperature (T), shaking rate (RPM) and the initial concentrations of glucose (G), yeast extract (YE) and peptone (P) supplements using a half-replicate 25 factorial and steepest ascent methods to locate the area containing the maximum enzyme volume yield and using a rotatable composite design to find the optimum levels of the experimental variables at the point of maximum yield. It was found that for maximum enzyme volume yield the levels of the variables are as follows: T = 26.8° C, RPM 159 rpm, G = 139.18 gL-1, YE = 17.04 gL-1 and P 6.95 gL-1. Experiments conducted with these optimised levels of variables gave an average enzyme volume yield of 372.62 nmol L-1 with a biomass yield of 16.08 gL-1. The optimised level of P at 695 gL-1 is very much lower than the previously optimised level of P at 11.90 gL-1 in a medium not based on coconut-water while the optimised levels of the other variables remain almost the same. Peptone costs RM158.00 kg-1 at current market price and the lowering of the optimum level of peptone in a fermentation medium based on coconut-water confirms the usefulness of coconutwater as a base for a fermentation medium in this particular fermentation 1995 Article PeerReviewed Jailani Salihon, and Jamaliah Md. Jahim, and Ahmad Jaril Asis, (1995) Coconut-water as fermentation medium for enzyme production (2): Optimisation of batch shake-flask fermentation. Jurnal Kejuruteraan, 7 . http://www.ukm.my/jkukm/index.php/jkukm |
| spellingShingle | Jailani Salihon, Jamaliah Md. Jahim, Ahmad Jaril Asis, Coconut-water as fermentation medium for enzyme production (2): Optimisation of batch shake-flask fermentation |
| title | Coconut-water as fermentation medium for enzyme production (2): Optimisation
of batch shake-flask fermentation |
| title_full | Coconut-water as fermentation medium for enzyme production (2): Optimisation
of batch shake-flask fermentation |
| title_fullStr | Coconut-water as fermentation medium for enzyme production (2): Optimisation
of batch shake-flask fermentation |
| title_full_unstemmed | Coconut-water as fermentation medium for enzyme production (2): Optimisation
of batch shake-flask fermentation |
| title_short | Coconut-water as fermentation medium for enzyme production (2): Optimisation
of batch shake-flask fermentation |
| title_sort | coconut water as fermentation medium for enzyme production 2 optimisation of batch shake flask fermentation |
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