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Kinetic models for the effect of temperature on flavonoid production in liquid submerged fermentation by Phellinus baumii.
Jiang, Fu-Chun; Zhang, He-Nan; Wu, Di; Feng, Na; Zhang, Zhong; Zhang, Jing-Song; Feng, Jie; Yang, Yan.
Affiliation
  • Jiang FC; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, People's Republic of China.
  • Zhang HN; Shanghai Ocean University, Shanghai, People's Republic of China.
  • Wu D; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, People's Republic of China.
  • Feng N; Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, People's Republic of China.
  • Zhang Z; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, People's Republic of China.
  • Zhang JS; Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, People's Republic of China.
  • Feng J; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, People's Republic of China.
  • Yang Y; Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, People's Republic of China.
Biotechnol Appl Biochem ; 65(5): 739-747, 2018 Sep.
Article in En | MEDLINE | ID: mdl-29569756
Kinetic models and temperature control strategy were established to reflect the effect of temperature (22 °C-30 °C) on flavonoid production of Phellinus baumii (P. baumii) in 6-L fermentor. A modified Logistic equation, Hinshelwood model, and Luedeking Piret equation were used to describe mycelial growth and product formation. The influence of temperature on the estimated kinetic parameters was further studied by regression analysis. Based on kinetic parameters analysis, the new temperature control strategy was proposed. Briefly, at 0-43 H, decreasing temperature (30 °C-28 °C) can shorten the lag phase of mycelial growth, and at 43-90 H, fermentation temperature was reduced gradually from 28 °C to 24 °C to keep high flavonoid productivity. At the fermentation anaphase (90-161 H), temperature was controlled at 24 °C to relieve inhibition of flavonoid and maintain constant production capacity of flavonoid. As a result, the maximum flavonoid yield was reached 4.21 mg/100 mg cell dry weight by temperature control strategy, which was 70.45% higher than that at a constant temperature of 26 °C. Additionally, the establishment of kinetic models based on fermentation temperature, which presented here may provide a scientific basis for further large scales flavonoid production of P. baumii in submerged fermentation.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Temperature / Basidiomycota / Flavonoids / Fermentation / Models, Biological Type of study: Prognostic_studies Language: En Journal: Biotechnol Appl Biochem Journal subject: BIOQUIMICA / BIOTECNOLOGIA Year: 2018 Document type: Article Country of publication:

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Temperature / Basidiomycota / Flavonoids / Fermentation / Models, Biological Type of study: Prognostic_studies Language: En Journal: Biotechnol Appl Biochem Journal subject: BIOQUIMICA / BIOTECNOLOGIA Year: 2018 Document type: Article Country of publication: