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...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2017-09-01
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| Series: | Journal of Engineering Studies and Research |
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| Online Access: | https://jesr.ub.ro/index.php/1/article/view/75 |
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| author | ANA-MARIA GEORGESCU DUMITRA RADUCANU |
| author_facet | ANA-MARIA GEORGESCU DUMITRA RADUCANU |
| author_sort | ANA-MARIA GEORGESCU |
| collection | DOAJ |
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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.
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| format | Article |
| id | doaj-art-ecd8ee619362427bae7feba6435315c0 |
| institution | Kabale University |
| issn | 2068-7559 2344-4932 |
| language | English |
| publishDate | 2017-09-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Journal of Engineering Studies and Research |
| spelling | doaj-art-ecd8ee619362427bae7feba6435315c02025-02-09T11:38:02ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauJournal of Engineering Studies and Research2068-75592344-49322017-09-01233MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDUREANA-MARIA GEORGESCU0DUMITRA RADUCANU1“Vasile Alecsandri” University of Bacau, Calea Marasesti 157, Bacau, 600115, Romania “Vasile Alecsandri” University of Bacau, Calea Marasesti 157, Bacau, 600115, Romania 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. https://jesr.ub.ro/index.php/1/article/view/75Saccharomyces cerevisiaeamount of glucoseautolyzed cells |
| spellingShingle | ANA-MARIA GEORGESCU DUMITRA RADUCANU MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE Journal of Engineering Studies and Research Saccharomyces cerevisiae amount of glucose autolyzed cells |
| title | 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_short | 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 |
| topic | Saccharomyces cerevisiae amount of glucose autolyzed cells |
| url | https://jesr.ub.ro/index.php/1/article/view/75 |
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