MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE

Authors

  • ANA-MARIA GEORGESCU “Vasile Alecsandri” University of Bacau, Calea Marasesti 157, Bacau, 600115, Romania
  • DUMITRA RADUCANU “Vasile Alecsandri” University of Bacau, Calea Marasesti 157, Bacau, 600115, Romania

DOI:

https://doi.org/10.29081/jesr.v23i3.75

Keywords:

Saccharomyces cerevisiae, amount of glucose, autolyzed cells

Abstract

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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Published

2017-09-28

Issue

Vol. 23 No. 3 (2017)

Section

Articles

How to Cite

MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE. (2017). Journal of Engineering Studies and Research, 23(3), 12-18. https://doi.org/10.29081/jesr.v23i3.75

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