Application of Central Composite Design and Artificial Neural Network for the Optimization of Fermentation Conditions for Lipase Production by Rhizopus arrhizus MTCC 2233

Aravindan Rajendran; Viruthagiri Thangavelu

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Application of Central Composite Design and Artificial Neural Network for the Optimization of Fermentation Conditions for Lipase Production by Rhizopus arrhizus MTCC 2233

机译：中央复合设计和人工神经网络在阿魏根霉MTCC 2233生产脂肪酶发酵条件优化中的应用

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The response surface optimization strategy was used to enhance the lipase production by Rhizopus arrhizus MTCC 2233 in submerged fermentation. Various vegetable oils were experimented as an inducer using the optimized medium to study the influence on lipase production, and corn oil was found to be the best inducer for lipase production by Rhizopus arrhizus. The optimization of fermentation conditions, temperature, initial pH and agitation speed was carried out using corn oil as the inducer. Statistical analysis of the experimental data showed that the temperature, agitation speed, quadratic effects of temperature, initial pH and agitation speed and interactive effects of temperature and agitation speed are significant parameters that affect lipase production. The optimum fermentation conditions were achieved at 32°C; pH 6.0 and agitation speed of 107 rpm with the maximum lipase activity of 4.32 U/mL. Artificial neural network model was used to predict the lipase activity and cell mass production under various fermentation conditions. Unstructured kinetic models, Logistic model, Luedeking-Piret model and modified Luedeking-Piret model were used to describe the cell biomass, lipase production and glucose utilization kinetics respectively.

机译：响应面优化策略用于在水下发酵中提高根霉MTCC 2233的脂肪酶产量。使用优化的培养基对各种植物油作为诱导剂进行了实验，以研究其对脂肪酶生产的影响，而玉米油被认为是阿魏根霉生产脂肪酶的最佳诱导剂。以玉米油为诱导剂，对发酵条件，温度，初始pH和搅拌速度进行了优化。实验数据的统计分析表明，温度，搅拌速度，温度的二次效应，初始pH和搅拌速度以及温度和搅拌速度的相互作用是影响脂肪酶生产的重要参数。最佳发酵条件是在32°C时达到的; pH 6.0，搅拌速度为107 rpm，最大脂肪酶活性为4.32 U / mL。人工神经网络模型用于预测各种发酵条件下的脂肪酶活性和细胞产量。用非结构动力学模型，Logistic模型，Luedeking-Piret模型和改进的Luedeking-Piret模型分别描述细胞的生物量，脂肪酶的产生和葡萄糖的利用动力学。

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《Journal of Bioprocessing & Biotechniques》 |2012年第3期|共9页
作者
Aravindan Rajendran; Viruthagiri Thangavelu;
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中图分类生物工程学（生物技术）;
关键词
Lipase fermentationResponse surface methodologyCell culturesKineticsOptimization;

机译：脂肪酶发酵响应面法细胞培养动力学优化;

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Application of Central Composite Design and Artificial Neural Network for the Optimization of Fermentation Conditions for Lipase Production by Rhizopus arrhizus MTCC 2233

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