Evaluation of Medium Components by Plackett-Burman Statistical Design for Lipase Production by Candida rugosa and Kinetic Modeling
投稿时间:2007-06-18  
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英文关键词:lipase, Candida rugosa, Plackett-Burman experimental design, submerged fermentation, unstructured kinetic modeling
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Aravindan Rajendran Biochemical Engineering Laboratory, Department of Chemical Engineering, Annamalai University, Annamalai nagar-608 002, Tamil Nadu, India donaravind@yahoo.com 
Anbumathi Palanisamy Biochemical Engineering Laboratory, Department of Chemical Engineering, Annamalai University, Annamalai nagar-608 002, Tamil Nadu, India  
Viruthagiri Thangavelu Biochemical Engineering Laboratory, Department of Chemical Engineering, Annamalai University, Annamalai nagar-608 002, Tamil Nadu, India  
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      Lipase production by Candida rugosa was carried out in submerged fermentation. Plackett-Burman statistical experimental design was applied to evaluate the fermentation medium components. The effect of twelve medium components was studied in sixteen experimental trials. Glucose, olive oil, peptone and FeCl3?6H2O were found to have more significance on lipase production by Candida rugosa. Maximum lipase activity of 3.8 u mL-1 was obtained at 50 h of fermentation period. The fermentation was carried out at optimized temperature of 30oC, initial pH of 6.8 and shaking speed of 120 r/min. Unstructured kinetic models were used to simulate the experimental data. Logistic model, Luedeking-Piret model and modified Luedeking-Piret model were found suitable to efficiently predict the cell mass, lipase production and glucose consumption respectively with high determination coefficient(R2). From the estimated values of the Luedeking-Piret kinetic model parameters, α and β, it was found that the lipase production by Candida rugosa is growth associated.
Aravindan Rajendran,Anbumathi Palanisamy,Viruthagiri Thangavelu.[J].生物工程学报,2008,24(3):436~444
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