Open AccessMODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE
Author(s) -
Ana-Maria Georgescu,
Dumitra Răducanu
Publication year - 2017
Publication title -
journal of engineering studies and research
Language(s) - English
Resource type - Journals
eISSN - 2344-4932
pISSN - 2068-7559
DOI - 10.29081/jesr.v23i3.75
Subject(s) - saccharomyces cerevisiae , yeast , food science , chemistry , biological system , biochemistry , biology
This paper presents the application of kn experiment design procedure for simulation and optimization of growth capacity for baker’s yeast, Saccharomyces cerevisiae. There were performed 27 experiments according to the experimental design procedure. The input variables were: the amount of carbohydrates (X1), temperature (X2) and pH (X3) and the output variable was the autolyzed cells (Y). The optimal conditions for growth parameters of Saccharomyces cerevisiae were obtained for an amount of carbohydrates (glucose) of 46.8 g·L-1, a temperature of 30oC and a pH of 5.7.