NDLI: Optimization of Trehalose Production by Rhodotorula dairenensis Following a Sequential Strategy of Experimental Design

Content Provider	Springer Nature Link
Author	Colla, Eliane Pereira, Angélica Belchol Hernalsteens, Saartje Maugeri, Francisco Rodrigues, Maria Isabel
Copyright Year	2008
Abstract	Initially, a technical screening was applied to select yeasts with a potential for trehalose production using thermal stress for the induction of synthesis. The effects of the concentrations of sugar cane molasses, corn steep liquor and a commercial yeast extract Prodex Lac SD®, and of pH and temperature on the biomass were studied using a fractional design followed by a central composite rotatable design (CCRD). The optimum values were 50 g/l for the molasses and corn steep liquor concentrations, initial pH of 5.5, and temperature of 30 °C, with no yeast extract. Under these conditions, the production of trehalose was studied using a CCRD to optimize the temperature (33 to 47 °C) and exposition time (60 to 120 min) of the cultures to the thermal stress. The maximum intracellular trehalose content reached was 20.5% (g trehalose/100 g dry cell) at temperatures of 35–40 °C and with 100–120 min of exposition time to the thermal stress.
Starting Page	265
Ending Page	275
Page Count	11
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	3
Issue Number	2
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2008-04-03
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Trehalose production Thermal stress Yeast Raw materials Experimental design Optimization Biotechnology Agriculture Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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