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Articles by N.M. Yugandhar
Total Records ( 3 ) for N.M. Yugandhar
  N.M. Yugandhar , U. Kiran Babu , Ch. A.I. Raju , K. Jaya Raju and D. Sri Rami Reddy
  The production of L-Glutamic acid in submerged fermentation of Brevibacterium roseum has been investigated through several parameters. All the nutritional ingredients in the production medium were optimized individually and production condition parameters like incubation time, temperature, pH was determined. Various carbon and nitrogen sources along with Biotin at different concentrations have been added to the culture medium, in order to assess their efficiency in L-Glutamic acid production. The maximum L-Glutamic acid obtained is 40.5 mg mL-1 in 96 h with pH 6.0 and 150 rpm of agitation.
  N.M. Yugandhar , Ch. A.I. Raju , P.J. Rao , K. Jaya Raju and D. Sri Rami Reddy
  Experimental studies were carried out to produces L-glutamic acid with Brevibacterium roseum free cells, immobilized B. roseum and co-immobilized B. roseum and Escherichia intermedia type 1, production conditions were optimized with B. roseum free cells. Incubation time 96 h, pH 6.0, temperature 30°C, 150 rpm agitation and biotin 1.0 mg mL-1 were optimum for the maximum yield of glutamic acid. When the nutrient ingredients were optimized the glutamic acid yield increased to 40.5 mg mL-1. Immobilized B.roseum produced 37.2 mg mL-1 glutamic acid. Immobilized conditions like alginate concentration, calcium ion concentration, storage period of beads and initial cell loading were optimized. Co-immobilized B. roseum and Escherichia intermedia type-1 produced 39.6 mg mL-1 glutamic acid.
  N.M. Yugandhar , D.V.R. Ravi Kumar , V. Prasanthi , N. Kiran Kumar and D. Sri Rami Reddy
  The effect of nutritional ingredients on pectinase production was studied using Aspergillus niger NCIM 548 in submerged fermentation. Substrate concentration (Tapioca starch), C/N ratio (Glucose/Ammonium sulphate), salt concentration (Potassium dihydrogen ortho phosphate) produced high pectinase yields and were selected for optimization. A response surface methodology using the Box-Behnken design was used in the design of experiments and in the analysis of results. The maximum productivity of pectinase under optimum conditions was 22.87 U mL-1. Tapioca starch concentration 3.71% w/v, C/N ratio 5.94 and salt concentration 0.256% w/v were found to be optimum for pectinase production. This method was efficient because only 15 experiments are necessary to assess these conditions and the model accuracy was very satisfactory, as the coefficient of determination was 0.984.
 
 
 
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