Optimization of canthaxanthin production by Dietzia natronolimnaea HS-1 from cheese whey using statistical experimental methods
作者： Faramarz Khodaiyan , Seyed Hadi Razavi , Seyed Mohammad Mousavi
DOI: 10.1016/J.BEJ.2008.01.016
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摘要: Abstract Sequential methodology combining a screening test by fractional factorial design and an optimization central composite was applied to enhance canthaxanthin production Dietzia natronolimnaea HS-1 from cheese whey in shake flask cultures. Six variables (pH, luminous intensity, inoculum percent concentrations of lactose, yeast extract KH 2 PO 4 ) were studied with the test. The results revealed that three factors pH, lactose had greater influence on ( P
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