STATISTICAL OPTIMIZATION OF CURDLAN PRODUCTION BY LOCAL EGYPTIAN AGROBACTERIUM ISOLATES | ||||
| Al-Azhar Journal of Pharmaceutical Sciences | ||||
| Article 26, Volume 45, Issue 1 - Serial Number 45, March 2012, Page 413-424 PDF (802.75 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajps.2012.7251 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| islam El-Sehemy | ||||
| Chemistry of Natural and Microbial product Dept., Pharmaceutical industry Dev., National Research Centre Dokki, Cairo, Egypt. | ||||
| Abstract | ||||
| Curdlan is a linear D-glucans, belongs to the class known as beta (1, 3) - D -glucan macromolecules, Curdlan gum is a neutral polysaccharide was discovered by Dr. Harada in 1964, Curdlan gum is insoluble in water but soluble in most organic solvents. Curdlan is one of the FDA approved biopolymer used in food industries such as jelly, noodles, and edible fibers manufacturing process approved in 1996, Curdlan gum produced by many Agrobacterium species under nitrogen-limiting conditions, has many useful benefits in food, agriculture, pharmaceutical, and medicine industry. Sequential optimization strategy, based on statistical experimental designs, was employed to enhance the production of curdlan by local Agrobacterium sp isolate, which include (Plackett–Burman design and Box–Behnken design) | ||||
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