Interactive Effect of Agitation Speed and Aeration Rate on Heat Stable β- carotene Production From Mucor azygosporus Using Deprotenized Waste Whey Filtrate in Stirred Tank Reactor
Interactive effects of aeration rate and agitation speed on β-carotene production by Mucor
azygosporus using waste whey filtrate in a laboratory fermenter were studied. The maximum β-carotene concentration (1045 µg/g dcw) was obtained at low agitation speed (150 rpm) and moderate
aeration rate (1.0 vvm) after 72 h of incubation with a biomass of 7.9 g/L. The agitation and aeration
provided better homogeneity in the culture medium with greater availability of nutrients and oxygen
leading to a 2.8-fold increase in β-carotene production from that in the shake flask.
Keywords: β-carotene, M. azygosporus, fermentation, whey filtrate, stirred tank reactor.
Rights & PermissionsPrintExport