Design Of Experiment For Production Of Citric Acid Using 2-level Factorial Method | 4798
Journal of Biotechnology & Biomaterials
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Statistical Experimental Design was employed for the improvement of citric Acid production from Madhuca indica through
submerged fermentation process using Aspergillus niger MTCC 282. The results obtained from the two-level full factorial
design with six factor combinations show effects free from confounding, that is, all effects are distinguishable from other effects
by doing fewer runs with all possible combinations . The results obtained from two level full factorial design showed that Mg
0.2 g/l, EDTA 0.2g/l, KH
2 g/l were found to be major factors for the production of citric acid. The
Statistical analysis showed that maximum production of citric acid was obtained at pH 4.
R. Gopinadh has completed his under graduation in Chemical Engineering and Masters in Biotechnology from Andhra University. He is Pursuing his
Ph.D in Biotechnology. He is working in GITAM University as Assistant Professor in Department of Biotechnology. He has published more than 10
papers in reputed journals and serving as a member for Various Technical Committees. His area of interest is in Bioprocess Engineering and Down
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