Plackett-Burman experimental design was used to screen important nutrient parameters
influencing the production of red pigments by Monascus purpureus MTCC 369 under submerged fermentation. Nine nutrient parameters such as dextrose, NH4Cl, (NH4)2.SO4, NaCl, KH2PO4, MgSO4.7H2O, CaCl2.2H2O, MnSO4.H2O a...
Plackett-Burman experimental design was used to screen important nutrient parameters
influencing the production of red pigments by Monascus purpureus MTCC 369 under submerged fermentation. Nine nutrient parameters such as dextrose, NH4Cl, (NH4)2.SO4, NaCl, KH2PO4, MgSO4.7H2O, CaCl2.2H2O, MnSO4.H2O and FeSO4.7H2O were screened along with two dummy factors, in twelve experimental runs as per the design. From standard Plackett- Burman data analysis it was conformed that, NH4Cl, NaCl, KH2PO4, MgSO4.7H2O and MnSO4.H2O had contributed to a large extent, dextrose, CaCl2.2H2O and FeSO4.7H2O had little impact, while, (NH4)2.SO4 contributes moderately for red pigment production by Monascus purpureus MTCC 369 under submerged fermentation.
