Author:
Koh Matthew K. P.,Sun Jingcan,Liu Shao Quan
Abstract
<p>The bioproduction of methionol through fermentation was performed by <em>Kluyveromyces lactis</em> KL71 in coconut cream supplemented with L-methionine (Met). This bioprocess was successfully optimized with the Taguchi method applying the L<sub>27</sub> (3<sup>13</sup>) orthogonal array. Among these studied factors, shaking speed was found to be the most significant factor that affected the bioproduction of methionol, followed by incubation time, pH level and Met concentration. The optimum fermentation conditions were determined as follows: 0.45% (w/v) of Met, 48 h of incubation, shaking speed of 160 rpm, 0.05% (w/v) of yeast extract (YE), 0 mg/L of diammonium phosphate (DAP) and pH of 6.3. Under the optimum conditions, the signal to noise (S/N) ratio achieved was 59.9 decibels (dB), which was in good agreement with the predicted S/N ratio of 58.2 dB. The average yield of methionol obtained under the optimum fermentation conditions was 990.1 ± 49.7 µg/mL. This indicates that the Taguchi method was effective for the optimization of bioproduction of methionol by <em>K. lactis</em>.</p>
Publisher
Canadian Center of Science and Education
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献