Comparative studies on modeling and optimization of fermentation process conditions for fungal asparaginase production using artificial intelligence and machine learning techniques-Reference-Cited by-同舟云学术

Comparative studies on modeling and optimization of fermentation process conditions for fungal asparaginase production using artificial intelligence and machine learning techniques

Published:2024-06-19 Issue: Volume: Page:1-7
ISSN:1082-6068
Container-title:Preparative Biochemistry & Biotechnology
language:en
Short-container-title:Preparative Biochemistry & Biotechnology

Author:

Baskar Gurunathan¹²,Sivakumar Rajendran³⁴,Kadry Seifedine⁵,Dong Cheng-Di⁶⁷,Singhania Reeta Rani⁶⁸,Praveenkumar Ramanujam⁹,Raja Sathendra Elumalai⁹

Affiliation:

1. Department of Biotechnology, St. Joseph’s College of Engineering, Chennai, India

2. School of Engineering, Lebanese American University, Byblos, Lebanon

3. Department of Electronics and Instrumentation Engineering, St. Joseph’s College of Engineering, Chennai, India

4. School of Engineering, SIMATS, Chennai, India

5. Department of Applied Data Science, Noroff University College, Kristiansand, Norway

6. Institute of Aquatic Science and Technology, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan

7. Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan

8. Centre for Energy and Environmental Sustainability, Lucknow, Uttar Pradesh, India

9. Department of Biotechnology, Arunai Engineering College, Tiruvannamalai, India

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10826068.2024.2367692

Reference28 articles.

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2. A comprehensive review on microbial l ‐asparaginase: Bioprocessing, characterization, and industrial applications

3. Current applications and different approaches for microbial l-asparaginase production

4. Overview on mitigation of acrylamide in starchy fried and baked foods

5. Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives