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EXPERIMENTAL DESIGN FOR IMPROVEMENT OF FERMENTATIONS- PLACKETT-BURMAN DESIGNS

EXPERIMENTAL DESIGN FOR IMPROVEMENT OF FERMENTATIONS- PLACKETT-BURMAN DESIGNS. JASMN LABORATORY,JERF PERUNGUDI, CHENNAI- 97. MICROBIOLOGIST MICROBE MEDIUM SET OF CONDITIONS TEMP pH METABOLITE/ACTIVITY OF INTEREST ANTIBIOTIC ANTICANCER AGENT ENZYMES. INTRODUCTION.

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EXPERIMENTAL DESIGN FOR IMPROVEMENT OF FERMENTATIONS- PLACKETT-BURMAN DESIGNS

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  1. EXPERIMENTAL DESIGN FOR IMPROVEMENT OF FERMENTATIONS-PLACKETT-BURMAN DESIGNS JASMN LABORATORY,JERF PERUNGUDI, CHENNAI- 97

  2. MICROBIOLOGIST • MICROBE • MEDIUM • SET OF CONDITIONS • TEMP • pH • METABOLITE/ACTIVITY OF INTEREST • ANTIBIOTIC • ANTICANCER AGENT • ENZYMES

  3. INTRODUCTION • WE UNDERSTAND MANY THINGS IN MICROBIAL PHYSIOLOGY AND MOLECULAR BIOLOGY • BUT IMPROVEMENT OF FERMENTATIONS REMAINS LARGELY ON EMPERICAL PROCESS • THE RELEVANT LITERATURE AND PRIOR TECHNIQUES SERVE ONLY AS A STARTING POINT

  4. WHEN A NEW STRAIN IS ISOLATED AND THE DETAILS OF IT IS NOT WELL KNOWN, EMPERICAL APPROCHES TO FERMENTATION IMPROVEMENT ARE THE ONLY WAY • THESE ARE VERY COMMON IN INDUSTRIAL SETTINGS • EXPERIMENTAL DESIGNS AND STATISTICAL ANALYSIS WILL HELP IMPROVE FERMENTATIONS

  5. MICROBIOLOGIST STARTS WITH SOME MEDIUM AND SET OF CONDITIONS FOR THE EXPRESSION OF METABOLITE OR ACTIVITY OF INTEREST. • MICROBIOLOGIST • MICROBE • MEDIUM • SET OF CONDITIONS • TEMP • pH • METABOLITE/ACTIVITY OF INTEREST • ANTIBIOTIC • ANTICANCER AGENT • ENZYMES

  6. NEXT TASK IS TO IMPROVE THE EXPRESSION TO A LEVEL SUFFICIENT FOR THE ISOLATION AND CHARACTERIZATION OF THE DESIRED PRODUCT

  7. Fermentation improvement programme- begins with • Measuring the product yield • In response to factors • Medium strength • Increase conc. by 25% • Incubation temperature • Control of pH • Replace original carbon and nitrogen source • Alternative source of P and S may be considered • Classical method • One factor changed at a time when others held constant

  8. Example – single factorial design • Microbe  Antibiotic • Grown on 4%glucose + 2% Soybean flour150 µg/ml • First test for alternative carbon source • Glucose is replaced by glycerol • 2% glycerol+2% Soybean flour 180 µg/ml • Next Soy bean is replaced by cotton seed • 4%glycerol + 2%cotton seed  200 µg/ml • Based on this further study will be carried out

  9. NATURE OF THE STUDY • THIS STUDY IS CALLED NONNUMERIC OR CATEGORICAL: COTTON SEED/ SOYABEAN • ANOTHER STUDY IS KNOWN AS: NUMERICAL OR CONTINUOUS • 2%CS, 4%CS,8%CS ETC • 2%SB,4%SB,8%SB,ETC • A FACTOR IS SAID TO BE CATEGORICAL IF ITS FACTOR LEVELS OR SETTINGS , REPRESENT DISJOINT ENTITIES WHICH FOLLOW NO NUMERICAL HIERARCHY • EX : COTTON SEED, SOY BEAN ETC

  10. FULL FACTORIAL DESIGN • WHEN CATEGORICAL FACTORS NEED TO BE TESTED, A FULL FACTORIAL IS THE EXPERIMENTAL DESIGN OF CHOICE • (EX: EFFECT OF Glucose, lactose, NO3, NH3 ETC) • AS THE NUMBER OF FACTORS INCREASES, FULL FACTORIAL DESIGN RESULTS IN EXESSIVELY LARGE NUMBER OF EXPERIMENTAL TRIALS • MOST EXPERIMENTAL SITUATIONS DEAL WITH CONTINOUS FACTORS WHICH ARE AMEABLE TO SCREENING DESIGNS REQUIRING FEWER TRIALS. • EXPERIMENTS CONTAINING BOTH CATEGORICAL AND CONTINUOUS FACTORS CAN BE DESIGNED

  11. NUTRITIONAL FACTORS IMPORTANT IN COMMERCIAL FERMENTATION

  12. For further details • Contact • JASMN laboratory • 9444117141

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