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Articles by Maizirwan Mel
Total Records ( 4 ) for Maizirwan Mel
  Maizirwan Mel , Maizura Mat Saad , Yumi Zuhanis Hasyun Hashim and Mohamad Ramlan Mohamed Salleh
  Media optimization of RC1 hybridoma cell culture for monoclonal antibody production was carried out in T-Flask experiment. The three identified important variables to affect the cell viability were studied. By using Central Composite Design of Response Surface Methodology (STATISTICA v 6.1) has shown that cell viability was mainly affected by glutamine, serum and NaCO3 concentration, respectively. Among the 16 runs tested, Run 11 indicated the best viability of the cell (>80% for five days). The critical values were obtained at 13.5, 1.68 and 0.87% for serum, glutamine and NaCO3, respectively. These data were very significant where the p-values obtained for glutamine, serum and NaCO3 were 0.000069, 0.003968 and 0.342151 (R2 = 0.95476 and R Adj. = 0.88691), respectively.
  Maizirwan Mel , Mohd Ismail Abdul Karim , Parveen Jamal , Mohamad Ramlan Mohamed Salleh and Ruzi Aini Zakaria
  The purpose of this study was to study the influence of process parameters on the Lactic Acid Fermentation by Lactobacillus rhamnosus in laboratory scale fermenter. The experiment was designed by Taguchi Method using STATISTICA software. Three parameters have been chosen as the main parameters that affect significantly to the growth of L. rhamnosus; the agitation speed of the impeller, dissolve oxygen level (pO2) and pH. The most influence and important parameter for the fermentation process is pH at acidic value of 6, followed by stirrer speed (rpm) and pO2 even pO2 supplied and rpm played similar function in maintaining suitable dissolved oxygen to the cells.
  Maizirwan Mel , Mohamed Ismail Abdul Karim , Mohamad Ramlan Mohamed Salleh and Rohane Abdullah
  The study was conducted to determine the critical point of pO2 level in the production of lactic acid by Lactobacillus rhamnosus. The fermentation process was successfully carried out in laboratory scale fermenter/bioreactor using different pO2 level (the main parameter that significantly affects the growth of L. rhamnosus and lactic acid production) together with two other parameters; the agitation rate and pH. From the result, it was observed that the best production of lactic acid with the concentration of 16.85 g L-1 or 1.68% production yield has been obtained at the operating parameters of 5% pO2 level, agitation speed of 100 rpm and sample pH 6. The critical point of pO2 was found to be between 5 and 10%.
  Maizirwan Mel , Mohamad Ismail Abdul Karim , Mohamad Ramlan Mohamed Salleh and Noraini Alamin Mohamad Amin
  The aim of this study was to optimize the main media components that affect the production of lactic acid by Lactobacillus rhamnosus fermentation. In the experiment, the two variables (glucose and peptone) were optimized using the Central Composite Design (CCD) method by STATISTICA Software. The optimization studies were successfully carried out in shake flask experiments. The results indicated that the optimum concentration of glucose and peptone for optimum bacterial growth rate and lactic acid production in shake flask were 9.80 and 9.98 g L-1, respectively. The optimum productivity of the lactic acid was 0.630 g g-1 h which correspond to optimum growth rate of the bacteria at 0.341 h-1.
 
 
 
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