Springer Online Journal Archives 1860-2000
Process Engineering, Biotechnology, Nutrition Technology
Summary A composite design technique was used to optimize the fermentation of whey by Kluyveromyces fragilis IMAT 1872. The experimental variables (temperature T, salts NP, yeast-extract YE and lactose level L), but not pH, were found to be significant at a level of 5%. The optimal operating conditions were determined (T=36.4°C, pH=5.1, NP=0.47% w/v, YE=0.114% w/v, and L=24.75 g/l). Temperature and lactose level exhibited a great influence on the biomass yield about the stationary point. Canonical analysis showed that these variables are not mutually independent. The optimal conditions will be used as starting point for a factorial design on a jar fermenter.
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