Alginate/PVA beads for levan production by Zymomonas mobilis

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dc.contributor.authorLorenzetti, Marina F.S. [UNESP]
dc.contributor.authorMoro, Marina R. [UNESP]
dc.contributor.authorGarcía-Cruz, Crispin H. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2022-04-28T19:00:37Z
dc.date.available2022-04-28T19:00:37Z
dc.date.issued2015-02-01
dc.description.abstractThe levan is a biopolymer of great importance to the food industry since it is capable of defining and modifying the structure of one food, acting as stabilizer, thickener, gelling agent and being largely responsible for the texture of processed foods. The levan production by bacterial cell immobilization may potentialize the results of these studies, having advantages such as: high cell concentrations inside the reactor, increase the substrate absorption rate, improve the performance and reduce the risk of microbial contamination. Thus, this study aims to evaluate the levan production by immobilized Zymomonas mobilis in hybrid system of alginate/polyvinyl alcohol (PVA) when submitted to different sucrose concentrations (5, 10, 25 and 30%), pH (5.7 and 7.0) and incubation temperature of 30C for 12, 18 and 24 h. The results showed that the best levan production rate was 18.66 g/L at 30% sucrose concentration, with productivity 1.55 g/L/h at pH 7.0.en
dc.description.affiliationInstitute of Biosciences Letters and Exact Sciences Department of Engineering and Food Technology São Paulo State University Júlio de Mesquita Filho, Av. Cristõvão Colombo, 2265
dc.description.affiliationUnespInstitute of Biosciences Letters and Exact Sciences Department of Engineering and Food Technology São Paulo State University Júlio de Mesquita Filho, Av. Cristõvão Colombo, 2265
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent31-36
dc.identifierhttp://dx.doi.org/10.1111/jfpe.12123
dc.identifier.citationJournal of Food Process Engineering, v. 38, n. 1, p. 31-36, 2015.
dc.identifier.doi10.1111/jfpe.12123
dc.identifier.issn1745-4530
dc.identifier.issn0145-8876
dc.identifier.scopus2-s2.0-84921341362
dc.identifier.urihttp://hdl.handle.net/11449/220288
dc.language.isoeng
dc.relation.ispartofJournal of Food Process Engineering
dc.sourceScopus
dc.titleAlginate/PVA beads for levan production by Zymomonas mobilisen
dc.typeArtigo

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