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Type: Artigo de periódico
Title: Influence Of The Fermentation Parameters And Optimisation Of Isomaltulose Production From Free Erwinia Sp. D12 Cells Using Response Surface Methodology
Author: Kawaguti H.Y.
Sato H.H.
Abstract: The food industry is constantly seeking novel ingredients to improve existing products or to allow for the introduction of new products. Isomaltulose is a reducing sugar with a sweet taste and very similar physical and organoleptic properties to those of sucrose. The strain Erwinia sp. is able to convert sucrose into isomaltulose. A two level rotatory central composite design and response surface methodology were applied to verify the influence and conditions for the production of isomaltulose by Erwinia sp. D12 free-cells in a batch process. The statistical analysis carried out at a confidence level of 90% gave a coefficient of determination of 0.90, and the polynomial model resulted in a response surface and contour curve that indicated the best parameters for the conversion of sucrose into isomaltulose as follows: temperature 35 °C, pH 6.5, wet cell mass 10% and sucrose 35%. The free-cells of Erwinia sp. D12 were recycled during repeated-batch processes to produce isomaltulose from sucrose obtaining high isomaltulose yields. © 2006 Elsevier Ltd. All rights reserved.
Rights: fechado
Identifier DOI: 10.1016/j.procbio.2006.09.013
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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