Influence of carbon source and the fermentation process on levan production by Zymomonas mobilis analyzed by the surface response method

• Autor(a) principal: Borsari,Raquel Renan Jorge
• Data de Publicação: 2006
• Outros Autores: Celligoi,Maria Antonia P. Colabone, Buzato,João Batista, Silva,Rui Sérgio dos Santos Ferreira da
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000300019
• topic: batch; factorial design; fed batch; sucrose; sugar cane juice

The aim of this study is to assess sugar cane juice and sucrose as substrates, the batch and fed batch processes and their interaction in the levan production using a complete factorial design. Zymomonas mobilis was cultivated in different sugar cane juice and sucrose concentrations in two fermentation processes at 25 °C for 20 h. A complete factorial design (2³) was used to analyze the effects of the type and concentration of the substrate, as well as the batch and fed batch processes. A complete second factorial design (2²) was used to observe the importance of sugar cane juice. The results indicated that the batch process improved the levan production reaching 40.14 g/L. The addition of sugar cane juice was not statistically significant for levan formation, however sugar cane juice stimulated biomass, sorbitol and ethanol production. The best medium for levan production was 150 g/L sucrose in batch.