Dynamic Models of Cell Growth and its β-Carotene Synthesis from the Red Yeast Mutant

Sui Lou Wang; Wei Liu; Hai Xiang Wang

doi:10.4028/www.scientific.net/AMR.941-944.998

Paper Titles

Organobentonites for Controlled Release of Diazinon
p.975

Study on the Storage Stability of High Neutralization Degree Phosphate-Bonded No-Bake Sand
p.981

A Comparison Study of the Effects of Ultrasonication on the Gelation Behavior between the Silk Fibroin of Domestic and Wild Silkworms
p.989

Determination of Luteolin by Fluorescence Spectrometry
p.994

Dynamic Models of Cell Growth and its β-Carotene Synthesis from the Red Yeast Mutant
p.998

Extraction Technology and Determination of Total Flavonoid in Magnolia Liliiflora Petals
p.1003

Fractal Modeling Research in Permeability of Camellia and Bancoul Nut Cakes under Cold-Press
p.1008

Improving the Yields of Carotene from Red Yeast by Using Ultra High Pressure and its Mutagenic Mechanism
p.1016

Synthesis of Tung Oil Monoglyceride
p.1021

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 941-944Dynamic Models of Cell Growth and its β-Carotene...

Dynamic Models of Cell Growth and its β-Carotene Synthesis from the Red Yeast Mutant

Abstract:

The fermentative kinetic properties of different batches from the red yeast mutant strain GL-5 with high productive β-carotene were investigated by using a 5-L fermenter. Based on the Logistic equation and the Ganden classification, the kinetic models for the cell growth, base material consumption and yield of product were obtained. These mathematic models were in good consistent with the experimental values, and could provide theoretic basis for controlling and further pilot fermentative production of β-carotene from this mutant strain GL-5.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 941-944)

Pages:

998-1002

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.941-944.998

Citation:

Cite this paper

Online since:

June 2014

Authors:

Sui Lou Wang*, Wei Liu, Hai Xiang Wang

Keywords:

Fermentation, Kinetic, Red Yeast Mutant, β-Carotene

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

* - Corresponding Author

References

[1] S. L. Wang, Y. P. Wang, Y. J. Jiang: Food Biotechnology (Scinence Press, China, 2013).

Google Scholar

[2] Y. Z Qi, S. X Wang: Biochemical kinetics and bioreactor(Chemical Industry Press, China, 1999).

Google Scholar

[3] S. L. Wang, W. D. Xiong: Biochemical engineering (Chinese Medicine and Technology Publishing House, China 2002).

Google Scholar

[4] S. L. Wang, X. Zhang: Isolation methods study of β-carotene from red yeast. Food and Machinery, (6). (2000), pp.30-31.

Google Scholar

[5] S. L. Wang, J. S. Sun , B. Z. Hang. Optimization of β-carotene production by Rhodotorula glutinis using high hydrostatic pressure and response surface methodology. Journal of Food Science. 72 (8). (2007), pp.325-329.

DOI: 10.1111/j.1750-3841.2007.00495.x

Google Scholar