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L-sorbose production by gluconobacter oxydans using submerged fermentation in a bench scale fermenter

Alizad Derakhshi Azar, S ; Sharif University of Technology | 2020

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  1. Type of Document: Article
  2. DOI: 10.22037/afb.v7i1.26582
  3. Publisher: National Nutrition and Food Technology Research Institute , 2020
  4. Abstract:
  5. Background and objective: L-Sorbose, as a precursor of ascorbic acid, can be biologically produced using Gluconobacter oxydans. The aim of this study was to optimize production of L-Sorbose by controlling concentration of the substrates and starter cultures. Material and methods: In this study, effects of three various fermentation parameters on the concentration of L-sorbose were assessed using fermenter (28°C, 1.4 vvm) and response surface methodology. These parameters included quantities of D-sorbitol (120-180 g lDw-1) (Deionized water) and yeast extract (6-18 g lDw-1) and inoculum/substrate ratios (5-10%). Results and conclusion: Results showed that the fitted model with high values of R2 (0.9594) and R2-adjusted (0.9228) could effectively predict the concentration of L-sorbose within the highlighted ranges for the variables. Furthermore, results demonstrated that the maximum concentration of L-sorbose was achieved at 42.26 g lDW-1 using D-sorbitol, yeast extract and inoculum/substrate ratio values of 153.42 g lDW-1, 12.64 g lDW-1 and 9.88%, respectively. These results have revealed appropriately of response surface methodology for the prediction of L-sorbose product quantity and optimization of the variables in this aerobic fermentation process. Conflict of interest: The authors confirm that they have no conflict of interest. © National Nutrition and Food Technology Research Institute
  6. Keywords:
  7. Aerobic fermentation ; Ascorbic acid ; Gluconobacter oxydans ; L-Sorbose ; Response surface methodology
  8. Source: Applied Food Biotechnology ; Volume 7, Issue 1 , 2020 , Pages 41-48
  9. URL: https://journals.sbmu.ac.ir/afb/article/view/26582