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  • 1
    Electronic Resource
    Electronic Resource
    Enzymatic synthesis of ethyl hexanoate by transesterification (2003)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 38 (2003), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Enzymatic synthesis of ethyl hexanoate by means of an acyl transfer reaction has been studied by using an immobilized Rhizomucor miehei lipase (RML). The effect of reaction parameters on ester synthesis has been investigated. Rhizomucor miehei lipase showed more specificity than other lipases when ethyl hexanoate was synthesized in n-hexane. Maximum ester synthesis was obtained by using a 0.5 m substrate concentration (equimolar ratio). Temperatures in the range of 45–55 °C were found to be optimum and at higher temperatures (〉60 °C) deactivation of enzyme was observed. Higher molar concentrations of hexanoic acid inhibited RML, but no inhibitory effect of ethyl caprate, even at higher molar concentrations, was observed. Apparent kinetic parameters have been determined. The values are as follows: KM (ester), 0.0135 m; KM (acid), 0.08466; Ki (ester), 3.07 m; Ki (acid), 0.550 m; Vmax, 1.861 µmol min−1 mg−1 enzyme.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.2003.00653.x
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  • 2
    Electronic Resource
    Electronic Resource
    Enzymatic synthesis of isoamyl butyrate using immobilized Rhizomucor miehei lipase in non-aqueous media (2000)
    Springer
    Journal of industrial microbiology and biotechnology 25 (2000), S. 147-154 
    Details
    ISSN: 1476-5535
    Keywords: Keywords: enzymatic synthesis; esterification; flavor ester; isoamyl butyrate; lipase; solvent-free synthesis; Rhizomucor miehei
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Isoamyl butyrate, an important fruity flavor ester, was synthesized using Rhizomucor miehei lipase immobilized on a weak anion exchange resin (Lipozyme IM-20) by the esterification of isoamyl alcohol and butyric acid. The effects of various reaction parameters such as substrate and enzyme concentrations, substrate molar ratio, temperature and incubation time have been investigated. Yields above 90% were obtained with substrate concentrations as high as 2.0 M. No evidence of enzyme inhibition by butyric acid was present up to 1.0 M concentration. Acid inhibition and, to a small extent, alcohol inhibition were evident above 1.0 M substrate concentration. Conversions reached a saturation value by the end of 24–48 h of incubation due to the accumulation of the water of reaction. The equilibrium was successfully pushed forward towards esterification by removing the accumulated water using a molecular sieve.Journal of Industrial Microbiology & Biotechnology (2000) 25, 147–154.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/sj.jim.7000045
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  • 3
    Electronic Resource
    Electronic Resource
    Study on the production of 6-pentyl-α-pyrone using two methods of fermentation (2000)
    Springer
    Applied microbiology and biotechnology 53 (2000), S. 610-612 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The lactone 6-pentyl-α-pyrone has a characteristic coconut aroma and is produced by Trichoderma species. A study on the fermentative production of 6-pentyl-α-pyrone in both surface and submerged conditions by Trichoderma harzianum was carried out. Maximum concentrations of 455 mg/l and 167 mg/l after 96 h and 48 h of fermentation in surface and submerged conditions, respectively, were obtained without using any additional recovery operations. The resultant yields are higher than those previously reported in the literature, which may be attributable to strain characteristics in combination with the choice of fermentation conditions employed in the present study. Enough scope exists for further improvement in the yields by optimizing the cultural and nutritional parameters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530051665
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  • 4
    Electronic Resource
    Electronic Resource
    Screening and selection of media components for lactic acid production using Plackett–Burman design (1998)
    Springer
    Bioprocess engineering 19 (1998), S. 61-65 
    Details
    ISSN: 0178-515X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Plackett–Burman design was used to efficiently select important media components influencing lactic acid production in a two step screening procedure. A total of 36 screening experiments were conducted for studying the effect of various media components such as carbon and nitrogen (simple and complex) sources, minerals/buffering agents and a specific inducer for the production of lactic acid by Lactobacillus plantarum NCIM 2084. The eleven ingredients chosen after the first screening experiments were further screened by a Plackett-Burman design consisting of 12 experiments. Liquefied starch, wheat bran extract, ammonium nitrate, manganese sulphate and sodium acetate were chosen as promising ingredients for further optimisation studies. The highest yield of 41.9 g/l of lactic acid was obtained at the end of 24 hours of fermentation which corresponded to 90% conversion, on the basis of sugar supplied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/PL00009003
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  • 5
    Electronic Resource
    Electronic Resource
    Designing fermentation media: A comparison of neural networks to factorial design (1992)
    Springer
    Biotechnology techniques 6 (1992), S. 293-298 
    Details
    ISSN: 1573-6784
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Neural networks were compared to factorial experiments as techniques for designing fermentation media. The production of intracellular oil byRhodotorula gracilis (Rhodosporidium toruloides) was used as a model system. Investigating three factors, the molasses, ammonium nitrate and yeast extract concentrations, each at three concentrations, 27 experiments were required for a complete factorial expriment. In contrast, neural networks could be trained on 10 experiments and predict the test experiments with reasonable accuracy. This represents a 63% saving in the number of experiments that need to be conducted. Thus neural networks are a useful tool in developing fermentation medium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02439314
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  • 6
    Electronic Resource
    Electronic Resource
    Maximization of lipid production by Rhodotorula gracilis CFR-1 using response surface methodology (1992)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 40 (1992), S. 965-970 
    Details
    ISSN: 0006-3592
    Keywords: Rhodotorula gracilis ; response surface methodology ; microbial fat ; oprimization ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In this study, an attempt has been made to maximize the lipid production using response surface methodology (RMS). Levels of nitrogen, carbon, and inoculum were chosen as factors. The results indicated that inoculum level was very important in lipid production, followed by carbon and nitrogen levels. At higher levels of inoculum, the strain was found to be more tolerant to higher concentrations of sugar, and significantly increased lipid production was noticed. Through the fitted models of second order, as per RSM, carbon at 10.24%, nitrogen at 0.37 g/L, and inoculum at the 20% level resulted in maximum biosynthesis of lipids. © 1992 John Wiley & Sons, Inc.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260400812
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