Application of Doehlert experimental design in the optimization of experimental variables for the Pseudozyma sp. (CCMB 306) and Pseudozyma sp. (CCMB 300) cell lysis

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dc.creatorAmanda Reges de SENA
dc.creatorGildomar Lima VALASQUES JÚNIOR
dc.creatorIngara Keisle São Paulo BARRETTO
dc.creatorSandra Aparecida ASSIS
dc.date2012
dc.date.accessioned2026-07-07T04:19:52Z
dc.descriptionThis study aimed to verify the influence of pH and temperature on the lysis of yeast using experimental design. In this study, the enzymatic extract containing β-1,3-glucanase and chitinase, obtained from the micro-organism Moniliophthora perniciosa, was used. The experiment showed that the best conditions for lysis of Pseudozyma sp. (CCMB 306) and Pseudozyma sp. (CCMB 300) by lytic enzyme were pH 4.9 at 37 °C and pH 3.9 at 26.7 °C, respectively. The lytic enzyme may be used for obtaining various biotechnology products from yeast.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940114019
dc.identifier.urihttp://hdl.handle.net/123456789/458010
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.32
dc.subjectAgrociencias
dc.titleApplication of Doehlert experimental design in the optimization of experimental variables for the Pseudozyma sp. (CCMB 306) and Pseudozyma sp. (CCMB 300) cell lysis
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos