Factor analysis in a whey fermentation byKluyveromyces fragilis

✍ Scribed by Mauro Moresi; Claudio Nacca; Roberto Nardi; Claudio Palleschi

• Publisher: Springer
• Year: 1979
• Tongue: English
• Weight: 548 KB
• Volume: 8
• Category: Article
• ISSN: 1432-0614
• DOI: 10.1007/bf00510266

✦ Synopsis

Factor analysis was applied to fermentation of whey by Kluyveromycesfragilis IMAT 1872 allowing a screening of the experimental variables (temperature, pH, ammonium sulphate, potassium phosphate, yeast extract and lactose concentration and fractional filling of the flasks).

The lactose level and the ratio of the solution and flask volumes have a marked effect on the biomass yield, as they control the oxygenation level of the culture media. Nutritional supplementation and environmental conditions have only a marginal effect on yield in this fermentation process.

The best fit obtained by regression analysis between the biomass yield and the first principal component of factor analysis (oxygenation factor) showed a linear relationship: 64% of the data fall within a 25% deviation band.

K. fragilis biomass, by means of factor analysis.