Levan production by Zymomonas mobilis in batch and continuous fermentation systems. 2014

Selim Silbir, and Seval Dagbagli, and Sirma Yegin, and Taner Baysal, and Yekta Goksungur
Ege University, Faculty of Engineering, Department of Food Engineering, 35100 Bornova, İzmir, Turkey. Electronic address: selim.silbir@ege.edu.tr.

Levan production in batch and continuous fermentation systems by Zymomonas mobilis B-14023 was investigated. The culture medium used in both of the fermentation systems contained sucrose and various organic nitrogen sources. Maximum concentration of levan was produced with yeast extract among the nitrogen sources tested. Response surface methodology was used to investigate the effects of three factors on the concentration of levan in batch cultures of Z. mobilis. Maximum levan concentration was 40.2 g/L and this concentration was reached at the optimum levels of process variables, which were 299.1 g/L initial substrate concentration, 42.3 h incubation time, and initial pH 6.0. Continuous fermentation experiments were done in packed bed bioreactor using Ca-alginate immobilized Z. mobilis cells. The highest levan concentration (31.8 ± 0.21 g/L) was obtained at a dilution rate of 0.14 h(-1) while maximum volumetric productivity (6.556 g/(Lh)) was obtained at a dilution rate of 0.22 h(-1). Increasing the dilution rate resulted in decreased levan and increased residual sugar concentrations.

UI MeSH Term Description Entries
D009584 Nitrogen An element with the atomic symbol N, atomic number 7, and atomic weight [14.00643; 14.00728]. Nitrogen exists as a diatomic gas and makes up about 78% of the earth's atmosphere by volume. It is a constituent of proteins and nucleic acids and found in all living cells.
D003470 Culture Media Any liquid or solid preparation made specifically for the growth, storage, or transport of microorganisms or other types of cells. The variety of media that exist allow for the culturing of specific microorganisms and cell types, such as differential media, selective media, test media, and defined media. Solid media consist of liquid media that have been solidified with an agent such as AGAR or GELATIN. Media, Culture
D005163 Factor Analysis, Statistical A set of statistical methods for analyzing the correlations among several variables in order to estimate the number of fundamental dimensions that underlie the observed data and to describe and measure those dimensions. It is used frequently in the development of scoring systems for rating scales and questionnaires. Analysis, Factor,Analysis, Statistical Factor,Factor Analysis,Statistical Factor Analysis,Analyses, Factor,Analyses, Statistical Factor,Factor Analyses,Factor Analyses, Statistical,Statistical Factor Analyses
D005285 Fermentation Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID. Fermentations
D005630 Fructans Polysaccharides composed of D-fructose units. Fructan,Levans
D005947 Glucose A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement. Dextrose,Anhydrous Dextrose,D-Glucose,Glucose Monohydrate,Glucose, (DL)-Isomer,Glucose, (alpha-D)-Isomer,Glucose, (beta-D)-Isomer,D Glucose,Dextrose, Anhydrous,Monohydrate, Glucose
D006603 Hexuronic Acids Term used to designate tetrahydroxy aldehydic acids obtained by oxidation of hexose sugars, i.e. glucuronic acid, galacturonic acid, etc. Historically, the name hexuronic acid was originally given to ascorbic acid. Hexouronic Acids,Acids, Hexouronic,Acids, Hexuronic
D006863 Hydrogen-Ion Concentration The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations
D000431 Ethanol A clear, colorless liquid rapidly absorbed from the gastrointestinal tract and distributed throughout the body. It has bactericidal activity and is used often as a topical disinfectant. It is widely used as a solvent and preservative in pharmaceutical preparations as well as serving as the primary ingredient in ALCOHOLIC BEVERAGES. Alcohol, Ethyl,Absolute Alcohol,Grain Alcohol,Alcohol, Absolute,Alcohol, Grain,Ethyl Alcohol
D000464 Alginates Salts and esters of ALGINIC ACID that are used as HYDROGELS; DENTAL IMPRESSION MATERIALS, and as absorbent materials for surgical dressings (BANDAGES, HYDROCOLLOID). They are also used to manufacture MICROSPHERES and NANOPARTICLES for DIAGNOSTIC REAGENT KITS and DRUG DELIVERY SYSTEMS. Alginate,Alginic Acid, Barium Salt,Alginic Acid, Calcium Salt,Alginic Acid, Copper Salt,Alginic Acid, Potassium Salt,Alginic Acid, Sodium Salt,Alloid G,Barium Alginate,Calcium Alginate,Calginat,Copper Alginate,Kalrostat,Kalrostat 2,Kaltostat,Potassium Alginate,Sodium Alginate,Sodium Calcium Alginate,Vocoloid,Xantalgin,poly(Mannuronic Acid), Sodium Salt,Alginate, Barium,Alginate, Calcium,Alginate, Copper,Alginate, Potassium,Alginate, Sodium,Alginate, Sodium Calcium,Calcium Alginate, Sodium

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