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Effect of initial pH in levan production by Zymomonas mobilis immobilized in sodium alginate

dc.contributor.authorQueiroz Santos, Vidiany Aparecida [UNESP]
dc.contributor.authorDel Bianchi, Vanildo Luiz [UNESP]
dc.contributor.authorGarcia-Cruz, Crispin Humberto [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-12-03T13:11:08Z
dc.date.available2014-12-03T13:11:08Z
dc.date.issued2014-01-01
dc.description.abstractZymomonas mobilis was immobilized using a cell suspension fixed to 8.6 x 10(7) CFU mL(-1) by spectrophotometry. This biomass was suspended in sodium alginate solution (3%) that was dropped with a hypodermic syringe into 0.2 M calcium chloride solution. Was test two initial pH of fermentation medium (4 and 5) and different sucrose concentrations 15, 20, 25, 30 and 35% at 30 degrees C, without stirring for 24, 48, 72 and 96 hours. The levan production to pH 4 was high in sucrose 25% for 24 (16.51 g L-1) and 48 (15.31 g L-1) hours. The best values obtained to pH 5 was in sucrose 35% during 48 (22.39 g L-1) and 96 (23.5 g L-1) hours, respectively. The maximum levan yield was 40.8% and 22.47% in sucrose 15% to pH 4 and 5, respectively. Substrate consumption to pH 4 was bigger in sucrose 15 (56.4%) and 20% (59.4%) and to pH 5 was in 25 (68.85%) and 35% (64.64%). In relation to immobilization efficiency, Zymomonas mobilis showed high adhesion and colonization in support, indicated by cell growth increased from 107 to 10(9) CFU mL(-1) during fermentation time.en
dc.description.affiliationUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas Sao Jos, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas Sao Jos, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Paulo, Brazil
dc.format.extent349-354
dc.identifierhttp://dx.doi.org/10.4025/actascitechnol.v36i2.18372
dc.identifier.citationActa Scientiarum-technology. Maringa: Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, v. 36, n. 2, p. 349-354, 2014.
dc.identifier.doi10.4025/actascitechnol.v36i2.18372
dc.identifier.fileWOS000334270000022.pdf
dc.identifier.issn1806-2563
dc.identifier.lattes9441894011582350
dc.identifier.lattes3761109299906668
dc.identifier.urihttp://hdl.handle.net/11449/112885
dc.identifier.wosWOS:000334270000022
dc.language.isoeng
dc.publisherUniv Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao
dc.relation.ispartofActa Scientiarum: Technology
dc.relation.ispartofjcr0.231
dc.relation.ispartofsjr0,168
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectentrapment cellen
dc.subjectbatch fermentationen
dc.subjectBiopolymeren
dc.titleEffect of initial pH in levan production by Zymomonas mobilis immobilized in sodium alginateen
dc.typeArtigo
dcterms.rightsHolderUniv Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao
dspace.entity.typePublication
unesp.author.lattes9441894011582350
unesp.author.lattes3761109299906668[3]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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