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Response Surface Optimization of synthesis of bacterial cellulose fermentation
PAGE \* MERGEFORMAT 16
Response Surface Optimization of synthesis of bacterial cellulose fermentation
Of: Yuan Shuai, Hu Cheng, Cao Haipeng, Tangde Fang, Sun Miaomiao
[Abstract] Objective bacterial cellulose producing strain of bacteria G-29 sweet and sour Portugal fermentation optimization, in order to enhance the bacterial cellulose synthesis. Methods based on the principle of non-perfectly balanced block Plackett-Burman (PB) experimental design, selection out of the three main factors: mixed carbon source (glucose: sucrose = 1:2, MgSO4, ethanol, and then using Box-Behnten center, combined experimental design and response surface methods (RSM to determine the optimal concentration of carbon were mixed original 52.3g / L, MgSO40.159 8 g / L, ethanol 32.5 ml / L. by scanning electron microscopy morphology of bacterial cellulose, and analyzed by X-ray diffraction and wet in the dry state the best state structure. results in optimal medium conditions, the strain of G-29 fermentation of bacterial cellulose production was 11.83 g / L, is the optimization of pre production (6.20 g / L to 1.9 times. Conclusion RSM PB combination of tests and test methods to optimize G-29 culture medium, not only scientifically valid and accurate.
[Keywords:] Sweet and Sour spp bacterial cellulose Portugal Plackett-Burman design response surface
Abstract: ObjectiveIn this manuscript, the optimal conditions for cellulose production by gluconacetoba-ater G-29 were determined in order to improve the yield of bacterial cellulose.MethodsPlackett-Burman Design was used to evaluate three statistically significant parameters including mixed carbon sources (Glucose: sucrose = 1:2), MgSO4, ethanol.The optimal levels of three variables were defined by Box-Behnken design and response surface method (RSM): mixed carbon sources: 52.3 g / L, MgSO4 0.159 g / L, ethanol 32.5 g / L, ethanol 32.5 g / L comparison.The morphology of bacterial cellulose (BC) produced was observed by scanning e
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