Articoli correlati a The Extraction and Fermentation Process of Gallic Acid...

The Extraction and Fermentation Process of Gallic Acid from Composition of Terminalia Species Leaves: Modelling Equations and Kinetic Parameters of Gallic Acid - Brossura

Prakash, Surya

 
9783668679696: The Extraction and Fermentation Process of Gallic Acid from Composition of Terminalia Species Leaves: Modelling Equations and Kinetic Parameters of Gallic Acid
Brossura
ISBN 10: 366867969X ISBN 13: 9783668679696
Casa editrice: GRIN Verlag, 2018

Sinossi

Research Paper (postgraduate) from the year 2018 in the subject Biology - Botany, grade: A, , course: Biotechnology, language: English, abstract: Gallic acid is showed best results from fermentation process than extraction process due to biotransformation. In this research, the highest concentration of gallic acid was observed to be 8.7 to 9.0 microgram/ml from the soxhlet extraction and column chromatography process, and the concentration was increased to 9.7 microgram/ml from the fermentation process by Bacillus cereus species. The fermented extracts are showed with the maximum specific growth rate and the maximum yield factor (Yx/s) of Bacillus cereus are 0.3541 hr-1 and 0.234 microgram/ml. The non fermented extracts are showed the modelling equation for the quercetin yield extract was Es = 0.0721(1 - e-0.2867t). The model allowed good accordance with the experimental data by producing average absolute relative deviation from about 9.78 percent. Keywords: Terminalia species, Gallic acid, Fermentation, Extraction, Bacillus cereus

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Dalla quarta di copertina

Research Paper (postgraduate) from the year 2018 in the subject Biology - Botany, grade: A, , course: Biotechnology, language: English, abstract: Gallic acid is showed best results from fermentation process than extraction process due to biotransformation. In this research, the highest concentration of gallic acid was observed to be 8.7 to 9.0 microgram/ml from the soxhlet extraction and column chromatography process, and the concentration was increased to 9.7 microgram/ml from the fermentation process by Bacillus cereus species. The fermented extracts are showed with the maximum specific growth rate and the maximum yield factor (Yx/s) of Bacillus cereus are 0.3541 hr-1 and 0.234 microgram/ml. The non fermented extracts are showed the modelling equation for the quercetin yield extract was Es = 0.0721(1 - e-0.2867t). The model allowed good accordance with the experimental data by producing average absolute relative deviation from about 9.78 percent. Keywords: Terminalia species, Gallic acid, Fermentation, Extraction, Bacillus cereus

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
GRIN Verlag
Data di pubblicazione
2018
Lingua
Inglese
ISBN 10 
366867969X
ISBN 13 
9783668679696
Rilegatura
Copertina flessibile
Numero edizione
1
Numero di pagine
60
Contatto del produttore
GRIN Publishing GmbH
info@grin.com

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München
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Germania