Optimization of rosmarinic acid production by Lavandula vera MM plant cell suspension in a laboratory bioreactor.

The all-round effect of dissolved oxygen concentration, agitation speed, and temperature on the rosmarinic acid production by Lavandula vera MM cell suspension was studied in a 3-L laboratory bioreactor by means of the modified Simplex method. Polynomial regression models were elaborated for description of the process of rosmarinic acid production (Y) in the bioreactor as a consequence of the variation of the dissolved oxygen (X(1)) concentration between 10% and 50%; agitation (X(2)) between 100 and 400 rpm; and temperature (X(3)) between 22 and 30 degrees C. The optimization made it possible to establish the optimal conditions for the biosynthesis of rosmarinic acid by L.

Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake.