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Optimization of response surface for degrading phorbol esters in Jatropha curcas seed cake through Klebsiella variicola solid-state fermentation(PDF)

Chinese Journal of Applied & Environmental Biology[ISSN:1006-687X/CN:51-1482/Q]

2014 03
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Optimization of response surface for degrading phorbol esters in Jatropha curcas seed cake through Klebsiella variicola solid-state fermentation
LIU Ying ZHANG Xiaoyu BAI Yanlin WEN Yu YIN Jing TANG Lin
1College of Life Sciences, Sichuan University, Chengdu 610064, China 2National and Local Joint Engineering Laboratory of Energy Plants Biological Fuel Oil Preparation and Utilization, Chengdu 610225, China
Jatropha curcas seed cake phorbol esters Klebsiella variicola solid-state fermentation curcin
Q949.753.506 : X172

This study aimed to optimize the degradation?rate of phorbol ester?of Jaropha curcas seed cake through solid-state fermentation of Klebsiella variicola. Firstly, by the single factor experiments, the effects of fermentation temperature, inoculum amount, initial?amount of water and?fermentation?time?were determined. Then Design Expert8.0 was used to analyze and optimize the model of phorbol esters degradation rate by three factors (fermentation temperature,?inoculum amount and?initial?amount of water) through response surface methodology. A model was then set up, its validity verified, and the degradation?rate of curcin measured. The?model was significant?(P < 0.001),?fitting well. In confirming experiments,?under the condition of?fermentation temperature 37 oC,?inoculation?(V/m) 33%,?the initial?water content?105%?(V/m), after?fermentation for 48 hours, the?phorbol ester?degradation?rate was 84.30% and curcin degradation?rate 63.21%. The results suggested that with optimization of the response surface methodology, K. variicola can degrade phorbol ester?efficiently and at the same time degrade curcin.


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Last Update: 2014-07-01