State Space Based Modeling and Performance Evaluation of an Air-Conditioning System

Kumar, Mahendra; Kar, Indrani; Ray, Anjan Kumar

doi:10.1080/10789669.2008.10391040

Cited by 23 publications

(12 citation statements)

References 11 publications

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“…The decline in enzyme production at pH lower than 6.0 was probably due to poor microbial growth [18,32]. A pH range of 6.0-7.0 was reported to be optimum for growth and enzyme production by several Streptomyces [30,33] and Bacillus spp.…”

Section: Discussionmentioning

confidence: 99%

“…The first step in this study was the identification of variables likely to be effective on the response, enzyme production. Our earlier studies have revealed that incubation period (36 h), pH (6.0), and temperature (50°C) were the important variables which influenced amylase production by S. erumpents [18]. Screening experiments were, therefore, performed to confirm the optimization level by taking incubation period (12-60 h), pH (4.0-8.0), and temperature (30-70°C) in this study.…”

Section: Enzyme Productionmentioning

confidence: 96%

“…The culture was maintained on starch-beef extract (SB) agar (soluble starch, 1%; beef extract, 1%; MgSO 4 , 0.01%; glycerol, 0.02%; agar, 2%; pH adjusted to 7.0) slants at 4°C. The optimal growth temperature of this strain is 50°C [18].…”

Section: Microorganismmentioning

confidence: 99%

“…An α-amylase-producing strain of S. erumpens used in the present study was isolated earlier [18] and identified at the Institute of Microbial Technology, Chandigarh, India and given the code number MTCC 7317. The culture was maintained on starch-beef extract (SB) agar (soluble starch, 1%; beef extract, 1%; MgSO 4 , 0.01%; glycerol, 0.02%; agar, 2%; pH adjusted to 7.0) slants at 4°C.…”

Section: Microorganismmentioning

confidence: 99%

“…In our earlier studies, a moderately thermostable α-amylase-producing actinomycete strain (Streptomyces erumpens MTCC 7317) was isolated from soil in the high temperature zone (>80°C) of a brick kiln [18]. The parametric optimization of α-amylase production showed that a pH of 6.0, incubation period 36 h, temperature of 50°C, 0.02% glycerol as surfactant, 1% beef extract, and 1% soluble starch as nitrogen and carbon source, respectively, are required for optimum α-amylase production in submerged fermentation (SmF), and the molecular mass of the enzyme was estimated to be 54.5 kDa.…”

Section: Introductionmentioning

confidence: 99%

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Statistical Optimization of Alpha-Amylase Production with Immobilized Cells of Streptomyces erumpens MTCC 7317 in Luffa cylindrica L. Sponge Discs

Kar

Swain

Ray

2008

Appl Biochem Biotechnol

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The purpose of this investigation was to study the effect of Streptomyces erumpens cells immobilized in various matrices, i.e., agar-agar, polyacrylamide, and luffa (Luffa cylindrica L.) sponge for production of alpha-amylase. Luffa sponge was found to be 21% and 51% more effective in enzyme yield than agar-agar and polyacrylamide, respectively. Response surface methodology was used to evaluate the effect of three main variables, i.e., incubation period, pH, and temperature on enzyme production with immobilized luffa cells. The experimental results showed that the optimum incubation period, pH, and temperature were 36h, 6.0, and 50 degrees C, respectively. The repeated batch fermentation of immobilized cells in shake flasks showed that S. erumpens cells were more or less equally physiologically active on the support even after three cycles of fermentation (3,830-3,575 units). The application of S. erumpens crude enzyme in liquefying cassava starch was studied. The maximum hydrolysis of cassava starch (85%) was obtained with the application of 4ml (15,200 units) of crude enzyme after 5 h of incubation.

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Section: Discussionmentioning

confidence: 99%

Section: Enzyme Productionmentioning

confidence: 96%

Section: Microorganismmentioning

confidence: 99%

Section: Microorganismmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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