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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.8
- 수록면
- 959 - 964 (6page)
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초록· 키워드
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Production of the antioxidant substances by Bacillus polyfermenticus SCD was investigated using shake-flask fermentation. The one-factor-at-a-time method was first employed to determine the key ingredients for optimal medium composition, then further investigation of the medium composition was performed using response surface methodology (RSM). The antioxidant activity was measured using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assays. After screening various elements, fructose, tryptone, and MgSO₄ㆍ7H₂O were chosen as the main factors for study in the statistical experimental design. Central composite design (CCD) was then used to determine the optimal concentrations of these 3 components. Under the proposed optimized medium containing 2.8% fructose, 1.34% tryptone, 0.015% MgSO₄ㆍ7H₂O, 0.5% NaCl, and 0.25% K₂HPO₄, the model predicted an antioxidant activity of 80.5% (R²=0.9421). The actual experimental results were in agreement with the prediction.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgment
References
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