MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE

This paper presents the application of kn experiment design procedure for simulation and optimization of growth capacity for baker’s yeast, Saccharomyces cerevisiae. There were performed 27 experiments according to the experimental design procedure. The input variables were: the amount of carbohydr...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	ANA-MARIA GEORGESCU, DUMITRA RADUCANU
Formato:	article
Lenguaje:	EN
Publicado:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2017
Materias:	Saccharomyces cerevisiae amount of glucose autolyzed cells Technology T Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/a31a0a07969c43ea97bfc00bb4221d08
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:a31a0a07969c43ea97bfc00bb4221d08
record_format	dspace
spelling	oai:doaj.org-article:a31a0a07969c43ea97bfc00bb4221d082021-12-02T18:55:10ZMODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE10.29081/jesr.v23i3.752068-75592344-4932https://doaj.org/article/a31a0a07969c43ea97bfc00bb4221d082017-09-01T00:00:00Zhttp://www.jesr.ub.ro/1/article/view/75https://doaj.org/toc/2068-7559https://doaj.org/toc/2344-4932 This paper presents the application of kn experiment design procedure for simulation and optimization of growth capacity for baker’s yeast, Saccharomyces cerevisiae. There were performed 27 experiments according to the experimental design procedure. The input variables were: the amount of carbohydrates (X1), temperature (X2) and pH (X3) and the output variable was the autolyzed cells (Y). The optimal conditions for growth parameters of Saccharomyces cerevisiae were obtained for an amount of carbohydrates (glucose) of 46.8 g·L-1, a temperature of 30oC and a pH of 5.7. ANA-MARIA GEORGESCUDUMITRA RADUCANUAlma Mater Publishing House "Vasile Alecsandri" University of BacauarticleSaccharomyces cerevisiaeamount of glucoseautolyzed cellsTechnologyTEngineering (General). Civil engineering (General)TA1-2040ENJournal of Engineering Studies and Research, Vol 23, Iss 3 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Saccharomyces cerevisiae amount of glucose autolyzed cells Technology T Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	Saccharomyces cerevisiae amount of glucose autolyzed cells Technology T Engineering (General). Civil engineering (General) TA1-2040 ANA-MARIA GEORGESCU DUMITRA RADUCANU MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE
description	This paper presents the application of kn experiment design procedure for simulation and optimization of growth capacity for baker’s yeast, Saccharomyces cerevisiae. There were performed 27 experiments according to the experimental design procedure. The input variables were: the amount of carbohydrates (X1), temperature (X2) and pH (X3) and the output variable was the autolyzed cells (Y). The optimal conditions for growth parameters of Saccharomyces cerevisiae were obtained for an amount of carbohydrates (glucose) of 46.8 g·L-1, a temperature of 30oC and a pH of 5.7.
format	article
author	ANA-MARIA GEORGESCU DUMITRA RADUCANU
author_facet	ANA-MARIA GEORGESCU DUMITRA RADUCANU
author_sort	ANA-MARIA GEORGESCU
title	MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE
title_short	MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE
title_full	MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE
title_fullStr	MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE
title_full_unstemmed	MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE
title_sort	modeling and optimization of bakery yeast (saccharomyces cerevisiae) viability by using experimental design procedure
publisher	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
publishDate	2017
url	https://doaj.org/article/a31a0a07969c43ea97bfc00bb4221d08
work_keys_str_mv	AT anamariageorgescu modelingandoptimizationofbakeryyeastsaccharomycescerevisiaeviabilitybyusingexperimentaldesignprocedure AT dumitraraducanu modelingandoptimizationofbakeryyeastsaccharomycescerevisiaeviabilitybyusingexperimentaldesignprocedure
_version_	1718377286400475136

MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE

Ejemplares similares