Tuber melanosporum fermentation medium optimization by Plackett–Burman design coupled with Draper–Lin small composite design and desirability function

Liu, Rui-Sang; Tang, Ya‐Jie

doi:10.1016/j.biortech.2009.12.022

Cited by 73 publications

(28 citation statements)

References 15 publications

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“…The effects of carbon and nitrogen sources and their ratio on truffle submerged fermentation were further studied by response surface methodology in combination with BoxBehnken design (Liu et al 2008;Liu and Tang 2010b). The constructed mathematical model indicated that the optimal balance of the initial level of glucose, yeast extract, and peptone was 60, 30, and 10 g/L, respectively.…”

Section: Effect Of Nitrogen Sourcementioning

confidence: 99%

Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies

Tang

Liu

2015

Appl Microbiol Biotechnol

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Truffle (Tuber spp.), also known as "underground gold," is popular in various cuisines because of its unique and characteristic aroma. Currently, truffle fruiting bodies are mostly obtained from nature and semi-artificial cultivation. However, the former source is scarce, and the latter is time-consuming, usually taking 4 to 12 years before harvest of the fruiting body. The truffle submerged fermentation process was first developed in Tang's lab as an alternative to its fruiting bodies. To the best of our knowledge, most reports of truffle submerged fermentation come from Tang's group. This review examines the current state of the truffle submerged fermentation process. First, the strategy to optimize the truffle submerged fermentation process is summarized; the final conditions yielded not only the highest reported truffle biomass but also the highest production of extracellular and intracellular polysaccharides. Second, the comparison of metabolites produced by truffle fermentation and fruiting bodies is presented, and the former were superior to the latter. Third, metabolites (i.e., volatile organic compounds, equivalent umami concentration, and sterol) derived from truffle fermentation could be regulated by fermentation process optimization. These findings indicated that submerged fermentation of truffles can be used for commercial production of biomass and metabolites as a promising alternative to generating its fruiting bodies in bioreactor.

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Section: Effect Of Nitrogen Sourcementioning

confidence: 99%

Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies

Tang

Liu

2015

Appl Microbiol Biotechnol

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“…PBD is a very useful method which not only can rapidly screen the key variables from a multivariable system, but also can be available for some crucial information of each variable from relatively few experiments [40]. A total of seven factors were analyzed using PBD for screening significant factors for aesculin and aesculetin extraction.…”

Section: Optimizing Of Extraction Variables Using Pbdmentioning

confidence: 99%

An approach of ionic liquids/lithium salts based microwave irradiation pretreatment followed by ultrasound-microwave synergistic extraction for two coumarins preparation from Cortex fraxini

Liu

Yang

2015

Journal of Chromatography A

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“…The Plackett-Burman (PBD) experimental design facilitates the analysis of multiple independent variables in a process, and help in demonstrating their significance (Liu and Tang, 2010). Several studies have identified seven variables that are effective in the production process (Bhavsar et al, 2010;Mittal et al, 2011).…”

Section: Experimental Design To Optimize the Medium Selected And Statmentioning

confidence: 99%

Optimized production of phytase by solid-state fermentation using triticale as substrate and source of inducer

Neira-Vielma¹,

Cristobal²,

Anna³

et al. 2018

Afr. J. Biotechnol.

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This study was carried out to evaluate the process of phytase production by Aspergillus niger in solidstate fermentation (SSF) using triticale waste. A waste that currently has no use was reported for this biotechnological process, and is of high impact due to the null use. The process was carried out using an additive free medium, supplemented with only one nitrogen source. Under these conditions, phytase activity of 7.45 U/g dry substrate (DS) was obtained. The process was optimized using different additives such as dextrose, lactose, Tween 80 and potassium chloride. For fermentation maximization, two experimental designs were used: 1) Plackett-Burman design (PBD) and 2) the Box-Behnken design (BBD). PBD was used to evaluate the effect of related variables on the production of phytase, as well as their level of significance in the process, while BBD was used for optimal conditions determination. The process was conducted with Petri dishes and a maximum enzyme activity of 25.8 IU/g DS was obtained. Subsequently, SSF was carried out in a tray to increase the amount of fermented substrate and phytase activity of 23.63 IU/g DS was obtained. The results of this study suggest a minimal decrease (8.4%) in enzyme production with scaling.

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Tuber melanosporum fermentation medium optimization by Plackett–Burman design coupled with Draper–Lin small composite design and desirability function

Cited by 73 publications

References 15 publications

Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies

Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies

An approach of ionic liquids/lithium salts based microwave irradiation pretreatment followed by ultrasound-microwave synergistic extraction for two coumarins preparation from Cortex fraxini

Optimized production of phytase by solid-state fermentation using triticale as substrate and source of inducer

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