6533b7defe1ef96bd1275d36
RESEARCH PRODUCT
Amylase production in submerged culture using principal component analysis
Pascal SchlichSylvie Roussetsubject
Oxygen transfer[SDV]Life Sciences [q-bio]01 natural sciencesApplied Microbiology and Biotechnology03 medical and health scienceschemistry.chemical_compoundStatistical analysisFood scienceAmylaseGrowth rate0101 mathematicsComputingMilieux_MISCELLANEOUS030304 developmental biology0303 health sciencesbiologyChemistry010102 general mathematicsAspergillus nigerbiology.organism_classification[SDV] Life Sciences [q-bio]BiochemistryCarbon dioxidePrincipal component analysisbiology.proteinFermentationBiotechnologydescription
Abstract The aim of our work was to study the production of α-amylase and glucoamylase in submerged culture by a species of Aspergillus niger screened for its high amylase activity. Statistical analysis was not used to optimize fermentation conditions but it was employed in a new approach to describe the culture behaviour. Principal component analysis (PCA) was applied to describe the influence of three agitation speeds on the rate of amylases synthesis and on the evolution of other indirect growth factors. The results of this analysis showed that the oxygen transfer at various agitation speeds affected the levels of enzymes, their production rates and the CO 2 production rate (indirect measurements of growth rate). Maximal α-amylase synthesis was observed at the lower agitation rate whereas the glucoamylase synthesis was maximum at the intermediate agitation rate.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1989-01-01 |