ScholarLens Back to search
2006•Chinese Journal of PharmaceuticalsRequires access

Optimization of Fermentation Conditions for Erythromycin A

Chang Chen

Open publisher page 0 citations

Abstract

Two level factorial design and response surface methodology were used to obtain quadratic models for the relative percentage of erythromycin A in the fermentation liquid. The optimal conditions were obtained using Design-Expert 6.0.10: feeding the microorganism with ATP 0.00102, L-methionine 0.01132, MgSO40.0224, citric acid 0.0278, MnCl2 0.0034, L-threonine 0.0288 and L-serine 0.0384g·(100ml)-1, respectively. The relative percentage of erythromycin A could increased from 80.2% to 89.2%.

About this research paper

What this paper is about

Two level factorial design and response surface methodology were used to obtain quadratic models for the relative percentage of erythromycin A in the fermentation liquid. The optimal conditions were obtained using Design-Expert 6.0.10: feeding the microorganism with ATP 0.00102, L-methionine 0.01132, MgSO40.0224, citric acid 0.0278, MnCl2 0.0034, L-threonine 0.0288 and L-serine 0.0384g·(100ml)-1, respectively. The relative percentage of erythromycin A could increased from 80.2% to 89.2%.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Two level factorial design and response surface methodology were used to obtain quadratic models for the relative percentage of erythromycin A in the fermentation liquid. The optimal conditions were obtained using Design-Expert 6.0.10: feeding the microorganism with ATP 0.00102, L-methionine 0.01132, MgSO40.0224, citric acid 0.0278, MnCl2 0.0034, L-threonine 0.0288 and L-serine 0.0384g·(100ml)-1, respectively. The relative percentage of erythromycin A could increased from 80.2% to 89.2%.

Key concepts: Chemistry, Erythromycin, Fermentation, Factorial experiment, Citric acid, Central composite design, Food science, Biochemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Optimization of Fermentation Conditions for Erythromycin A — Research Paper | ScholarLens