Coconut-water as fermentation medium for enzyme production (1): Factor analysis in batch shake-flask fermentation
Factor analysis was applied to batch shake-flask fermentations for the production of the enzyme cytochrome p-450 by the yeast Saccharomyces cerevisiae NCYC. 754 on a medium based on coconut-water allowing a screening of the experimental variables temperature (T), pH, shaking rate (RPM) and the in...
| Main Authors: | , , |
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| Format: | Article |
| Published: |
1995
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| Online Access: | http://journalarticle.ukm.my/1317/ http://journalarticle.ukm.my/1317/ |