Summary
The fermentation of potato starch by Schwanniomyces castellii IMAT 3754 was studied at differentsubstrate concentrations, pH values, and nutrient supplementation in a shaken-flask fermenter in a composite design experiment.
The experimental biomass yields were fitted to the only two significant factors (“substrate inhibition” and “nutritional” factors) with a mean percentage error smaller than 10% by means of multiple regression analysis.
The optimal conditions for maximum cell yield were first established experimentally, and then applied to other starchy materials, such as soluble maize starch, maize starch, tapioca and rice flour. They were then scaled-up in a laboratory fermenter, thus allowing a preliminary kinetic analysis of this fermentation process to be performed.
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Moresi, M., Antonietta Solinas, M. & Matteucci, S. Investigation on the operating, variables of potato starch fermentation by Schwanniomyces castellii . European J. Appl. Microbiol. Biotechnol. 18, 92–99 (1983). https://doi.org/10.1007/BF00500830
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DOI: https://doi.org/10.1007/BF00500830