Optimization study for sorbitol production by Zymomonas mobilis in sugar cane molasses

Cazetta, Márcia Luciana; Celligoi, Maria Antonia Pedrine Colabone; Buzato, João Batista; Scarmino, I.S.; Silva, R.S.F. da

doi:10.1016/j.procbio.2004.01.041

Cited by 62 publications

(31 citation statements)

References 19 publications

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“…The addition of sugar cane juice to the fermentation culture medium was not statistically significant. Agro-industrial by-products present components that can inhibit product formation as reported by HAN & WATSON [14], FALCÃO DE MORAIS et al [12], BEKERS et al [4] e CAZETTA et al [8]. Figure 1 represents the contour of the model for levan production, fixing the X 3 variable (fermentation process) at level -1 (Figure 1a) and + 1 (Figure 1b).…”

Section: -First Design: Selection Of the Affecting Variables In Levanmentioning

confidence: 88%

“…Molasses and sugar cane syrup, beet juice, wheat extracts and milk serum fermentation for exopolysaccharide production including levan have been described by [14,17]. Sorbitol and gluconic acid production by Zymomonas mobilis in sugar cane juice, molasses and corn steep liquor were reported by [8,26] and molasses and beet juice for ethanol formation by [25].…”

Section: -Introductionmentioning

confidence: 99%

“…This instrument has been used in biotechnology by various authors [8,25,27]. The aim of the present study is to assess sugar cane juice and sucrose as substrates, as well as the batch and fed batch process and their interactions in the levan production using a complete factorial design.…”

Section: -Introductionmentioning

confidence: 99%

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

Borsari¹,

Celligoi²,

Buzato³

et al. 2006

Ciênc. Tecnol. Aliment.

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SUMMARYThe 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 ( 2 3 ) 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 (2 2 ) 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. Keywords: batch, factorial design, fed batch, sucrose, sugar cane juice. RESUMOINFLUÊNCIA DA FONTE DE CARBONO E DO PROCESSO FERMENTATIVO NA PRODUÇÃO DE LEVANA POR Zymomonas mobilis ANALISADA PELA METODOLOGIA DE SUPERFÍCIE DE RESPOSTA . O presente estudo avaliou caldo de cana de açúcar e sacarose como substratos e os processos batelada e batelada alimentada e suas interações na produção de levana. Zymomonas mobilis foi cultivada em diferentes concentrações de caldo de cana de açúcar e sacarose nos dois processos fermentativos a 25 °C por 20 h. Foi utilizado um delineamento fatorial completo (23) para analisar os efeitos do tipo e concentração de substratos e processos batelada e batelada alimentada. Um segundo delineamento fatorial completo (22) foi usado para confirmar a importância do caldo de cana de açúcar. Os resultados indicam que o processo batelada foi o melhor para a produção de levana, atingindo 40,14 g/L em 150 g/L de sacarose. A adição de caldo de cana de açúcar não foi estatisticamente significativa para formação de levana, porém o caldo estimulou a produção de biomassa, sorbitol e etanol. Palavras-chave: batelada, batelada alimentada, caldo de cana de açúcar, delineamento fatorial, sacarose.

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Section: -First Design: Selection Of the Affecting Variables In Levanmentioning

confidence: 88%

Section: -Introductionmentioning

confidence: 99%

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

Borsari¹,

Celligoi²,

Buzato³

et al. 2006

Ciênc. Tecnol. Aliment.

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“…Although there have been many attempts to produce glycolipid BS effi ciently from raw materials such as vegeta-tive production of various chemicals such as ethanol 7 , sorbitol 8 , lactic acid 9 , and citric acid 10 .…”

Section: Introductionmentioning

confidence: 99%

Production of Sophorolipid Glycolipid Biosurfactants from Sugarcane Molasses Using <i>Starmerella bombicola</i> NBRC 10243

et al. 2011

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“…Sugarcane molasses resulted in the enzyme production at higher level which could be due to presence of potassium, chloride, sulfur, calcium, and sodium salts 26 or trace metals such as iron, zinc, and copper 27 supporting Streptomyces growth and enzyme production. Biotechnological applications for sugarcane molasses have been reported for the production of 33 and sorbitol by Zymomonas mobilis 34 . Among the organic nitrogen sources tested at 2 per cent (w/v), peptone supported the highest enzyme production (1.3 AU/ml) when used as the sole nitrogen source in comparison with protease peptone and yeast extract.…”

Section: Effect Of Carbon and Nitrogen Source On Transglutaminase Promentioning

confidence: 99%

Screening and statistical optimization of media ingredients for production of microbial transglutaminase

2017

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Transglutaminase is a calcium dependent enzyme that catalyses acyl transfer reactions between primary amino groups and protein bound glutamine residues. Eighteen bacteria and twenty eight actinomycetes were screened for the presence of transglutaminase. Among the microbial cultures screened Streptomyces sp. D1, showed maximum transglutaminase activity. In this study characterisation of transglutaminase. In this study characterisation of transglutaminase and its usefulness to cross link milk proteins was studied, using enzyme treated milk for preparation of paneer (Indian cottage cheese). Optimum temperature and pH for enzyme was found to be at 50 °C and 6.0, respectively. Optimisation of media ingredients for maximising the transglutaminase activity using Streptomyces sp. D1 was carried out by central composite design. Response surface methodology was employed to standardise the optimum media composition for maximum enzyme activity. Three factors such as carbon source, nitrogen source and pH were tested for the maximum enzyme activity as response. The optimised medium with sugarcane molasses as carbon source 6.0 per cent (w/v), peptone as nitrogen source 1.75 per cent (w/v) were found to be optimal at initial pH 6.5 and incubation temperature 30.0 °C with agitation at 100 rpm for 72 h. The enzyme activity of transglutaminase obtained from the optimised medium was found to be 4.1 (AU/ml). Low cost substrate such as sugarcane molasses in the form of a renewable substrate is proposed to be suitable for scale-up production of enzyme and for industrial applications. The ethanol fractionated enzyme treated milk produced increased amount of paneer with more water content and decreased cooking loss in comparison to the untreated control.

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Optimization study for sorbitol production by Zymomonas mobilis in sugar cane molasses

Cited by 62 publications

References 19 publications

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

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

Production of Sophorolipid Glycolipid Biosurfactants from Sugarcane Molasses Using <i>Starmerella bombicola</i> NBRC 10243

Screening and statistical optimization of media ingredients for production of microbial transglutaminase

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