L-Sorbose Production by Gluconobacter oxydans using Submerged Fermentation in a Bench Scale Fermenter

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Alizad Derakhshi Azar Sepideh; ALEMZADEH IRAN

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Journal: Applied Food Biotechnology Year:2020 | Volume:7 | Issue:1 Page(s): 41-48

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Information Journal Paper

Title

L-Sorbose Production by Gluconobacter oxydans using Submerged Fermentation in a Bench Scale Fermenter

Author(s)

Alizad Derakhshi Azar Sepideh | ALEMZADEH IRAN | Issue Writer Certificate

Keywords

Aerobic fermentation

Ascorbic acid

Gluconobacter oxydans

L-Sorbose

Response surface methodology

Abstract

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.

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APA: Copy

Alizad Derakhshi Azar, Sepideh, & ALEMZADEH, IRAN. (2020). L-Sorbose Production by Gluconobacter oxydans using Submerged Fermentation in a Bench Scale Fermenter. APPLIED FOOD BIOTECHNOLOGY, 7(1 ), 41-48. SID. https://sid.ir/paper/269709/en

Vancouver: Copy

Alizad Derakhshi Azar Sepideh, ALEMZADEH IRAN. L-Sorbose Production by Gluconobacter oxydans using Submerged Fermentation in a Bench Scale Fermenter. APPLIED FOOD BIOTECHNOLOGY[Internet]. 2020;7(1 ):41-48. Available from: https://sid.ir/paper/269709/en

IEEE: Copy

Sepideh Alizad Derakhshi Azar, and IRAN ALEMZADEH, “L-Sorbose Production by Gluconobacter oxydans using Submerged Fermentation in a Bench Scale Fermenter,” APPLIED FOOD BIOTECHNOLOGY, vol. 7, no. 1 , pp. 41–48, 2020, [Online]. Available: https://sid.ir/paper/269709/en

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