Sucrose utilization by Zymomonas mobilis: Levan production optimization using submerged fermentation
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://www.academypublish.org/paper/sucrose-utilization-by-zymomonas-mobilis-levan-production-optimization-using-submerged-fermentation http://hdl.handle.net/11449/122758 |
Resumo: | Levan is an extracellular polysaccharide (EPS), constituted by linked fructose units β (2,6), obtained by transfructosilation reaction during fermentation of microorganisms in a sucrose rich culture medium. The bacterial levan production is a good alternative of fructose source, besides having certain functional characteristics in the human body, such as a hypocholesterolemic and an anticarcinogenic agent. In the food industry, the levan can be used to fix colors and flavors, as well as to thickening and stabilizing agent in foods. This work aimed to analyze the kinetic parameters for levan production by Zymomonas mobilis CCT 4494, using submerged fermentation. The response surface methodology (RSM), was utilized to predict the optimization of medium for exopolymer production and the independent variables studied were: initial pH, incubation temperature, sucrose, KCl, K2SO4, MgSO4 and CaCl2. It was observed that the bacterium Z. mobilis CCT 4494 well adapted in medium containing high concentrations of sucrose. |
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Sucrose utilization by Zymomonas mobilis: Levan production optimization using submerged fermentationexopolysaccharideresponse surface methodologysubmerged fermentationsucroseZymomonas mobilisLevan is an extracellular polysaccharide (EPS), constituted by linked fructose units β (2,6), obtained by transfructosilation reaction during fermentation of microorganisms in a sucrose rich culture medium. The bacterial levan production is a good alternative of fructose source, besides having certain functional characteristics in the human body, such as a hypocholesterolemic and an anticarcinogenic agent. In the food industry, the levan can be used to fix colors and flavors, as well as to thickening and stabilizing agent in foods. This work aimed to analyze the kinetic parameters for levan production by Zymomonas mobilis CCT 4494, using submerged fermentation. The response surface methodology (RSM), was utilized to predict the optimization of medium for exopolymer production and the independent variables studied were: initial pH, incubation temperature, sucrose, KCl, K2SO4, MgSO4 and CaCl2. It was observed that the bacterium Z. mobilis CCT 4494 well adapted in medium containing high concentrations of sucrose.Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, Rua Cristovão Colombo 2265 - Laboratório de Biopolímeros, Jardim Nazareth, CEP 15054-000, SP, BrasilUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, Rua Cristovão Colombo 2265 - Laboratório de Biopolímeros, Jardim Nazareth, CEP 15054-000, SP, BrasilUniversidade Estadual Paulista (Unesp)Ernandes, Fernanda Maria Pagane GuereschiGarcia-Cruz, Crispin Humberto [UNESP]2015-04-27T11:56:01Z2015-04-27T11:56:01Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article47-56http://www.academypublish.org/paper/sucrose-utilization-by-zymomonas-mobilis-levan-production-optimization-using-submerged-fermentationJournal of Engineering and Technology, v. 1, n. 2, p. 47-56, 2011.2161-7155http://hdl.handle.net/11449/12275837611092999066687947641813907493Currículo Lattesreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Engineering and Technologyinfo:eu-repo/semantics/openAccess2022-03-07T15:12:29Zoai:repositorio.unesp.br:11449/122758Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:15:51.886893Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Sucrose utilization by Zymomonas mobilis: Levan production optimization using submerged fermentation |
title |
Sucrose utilization by Zymomonas mobilis: Levan production optimization using submerged fermentation |
spellingShingle |
Sucrose utilization by Zymomonas mobilis: Levan production optimization using submerged fermentation Ernandes, Fernanda Maria Pagane Guereschi exopolysaccharide response surface methodology submerged fermentation sucrose Zymomonas mobilis |
title_short |
Sucrose utilization by Zymomonas mobilis: Levan production optimization using submerged fermentation |
title_full |
Sucrose utilization by Zymomonas mobilis: Levan production optimization using submerged fermentation |
title_fullStr |
Sucrose utilization by Zymomonas mobilis: Levan production optimization using submerged fermentation |
title_full_unstemmed |
Sucrose utilization by Zymomonas mobilis: Levan production optimization using submerged fermentation |
title_sort |
Sucrose utilization by Zymomonas mobilis: Levan production optimization using submerged fermentation |
author |
Ernandes, Fernanda Maria Pagane Guereschi |
author_facet |
Ernandes, Fernanda Maria Pagane Guereschi Garcia-Cruz, Crispin Humberto [UNESP] |
author_role |
author |
author2 |
Garcia-Cruz, Crispin Humberto [UNESP] |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Ernandes, Fernanda Maria Pagane Guereschi Garcia-Cruz, Crispin Humberto [UNESP] |
dc.subject.por.fl_str_mv |
exopolysaccharide response surface methodology submerged fermentation sucrose Zymomonas mobilis |
topic |
exopolysaccharide response surface methodology submerged fermentation sucrose Zymomonas mobilis |
description |
Levan is an extracellular polysaccharide (EPS), constituted by linked fructose units β (2,6), obtained by transfructosilation reaction during fermentation of microorganisms in a sucrose rich culture medium. The bacterial levan production is a good alternative of fructose source, besides having certain functional characteristics in the human body, such as a hypocholesterolemic and an anticarcinogenic agent. In the food industry, the levan can be used to fix colors and flavors, as well as to thickening and stabilizing agent in foods. This work aimed to analyze the kinetic parameters for levan production by Zymomonas mobilis CCT 4494, using submerged fermentation. The response surface methodology (RSM), was utilized to predict the optimization of medium for exopolymer production and the independent variables studied were: initial pH, incubation temperature, sucrose, KCl, K2SO4, MgSO4 and CaCl2. It was observed that the bacterium Z. mobilis CCT 4494 well adapted in medium containing high concentrations of sucrose. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011 2015-04-27T11:56:01Z 2015-04-27T11:56:01Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.academypublish.org/paper/sucrose-utilization-by-zymomonas-mobilis-levan-production-optimization-using-submerged-fermentation Journal of Engineering and Technology, v. 1, n. 2, p. 47-56, 2011. 2161-7155 http://hdl.handle.net/11449/122758 3761109299906668 7947641813907493 |
url |
http://www.academypublish.org/paper/sucrose-utilization-by-zymomonas-mobilis-levan-production-optimization-using-submerged-fermentation http://hdl.handle.net/11449/122758 |
identifier_str_mv |
Journal of Engineering and Technology, v. 1, n. 2, p. 47-56, 2011. 2161-7155 3761109299906668 7947641813907493 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Engineering and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
47-56 |
dc.source.none.fl_str_mv |
Currículo Lattes reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129411618177024 |