Production of dextran and fructose from carob pod extract and cheese whey by Leuconostoc mesenteroides NRRL B512(f)

• Type: Article in International Scientific Journal
• Date: 2005

Authors

Santos, M (Author) Other; Alírio Rodrigues (Author) FEUP; Teixeira, JA (Author) Other

Journal

Title: Biochemical Engineering Journal

Vol. 25 No. 1

Pages: 1-6

ISSN: 1369-703X

Publisher: Elsevier

Indexing

ISI Proceedings

ISI Web of Knowledge - 16 Citations

Scopus - 21 Citations

Scientific classification

CORDIS: Technological sciences > Engineering > Chemical engineering

Other information

Authenticus ID: P-000-207

DOI: 10.1016/j.bej.2005.01.022

Resumo (PT): The production of dextran and fructose from carob pod extract (CPE) and cheese whey (CW) as carbon source by the bacterium Leuconostoc mesenteroides was investigated. The influence of secondary carbon sources (maltose, lactose and galactose) on dextran molecular weight and fermented broth viscosity were also studied. Significant changes were not observed in broth viscosity during dextran production at initial sucrose concentration of 20 and 120g/l. Complementary sugars maltose, lactose and galactose together with sucrose promote production of dextran with fewer glucose units. Dextran molecular weight decreases from the range 1,890,000-10,000,000 to 240,000-400,000 Da when complementary sugars are present. Polydispersity was improved when complementary sugars were used. Fermentation using mixtures of carob pod extract and cheese whey confirm these results obtained for production of dextran. Final concentrations of dextran and fructose indicate that reaction yields were not affected. Carob pod and cheese whey can be successfully used as raw material in the fermentation system described. The maximum concentrations of dextran and fructose obtained using carob pod extract resulted in 8.56 and 7.78 g/l, respectively. Combined carob pod extract and cheese whey resulted in dextran and fructose concentrations of 7.23 and 6.98 g/l, respectively. The corresponding dextran mean molecular weight was 1,653,723 and 325,829. (c) 2005 Published by Elsevier B.V.

Abstract (EN): The production of dextran and fructose from carob pod extract (CPE) and cheese whey (CW) as carbon source by the bacterium Leuconostoc mesenteroides was investigated. The influence of secondary carbon sources (maltose, lactose and galactose) on dextran molecular weight and fermented broth viscosity were also studied. Significant changes were not observed in broth viscosity during dextran production at initial sucrose concentration of 20 and 120g/l. Complementary sugars maltose, lactose and galactose together with sucrose promote production of dextran with fewer glucose units. Dextran molecular weight decreases from the range 1,890,000-10,000,000 to 240,000-400,000 Da when complementary sugars are present. Polydispersity was improved when complementary sugars were used. Fermentation using mixtures of carob pod extract and cheese whey confirm these results obtained for production of dextran. Final concentrations of dextran and fructose indicate that reaction yields were not affected. Carob pod and cheese whey can be successfully used as raw material in the fermentation system described. The maximum concentrations of dextran and fructose obtained using carob pod extract resulted in 8.56 and 7.78 g/l, respectively. Combined carob pod extract and cheese whey resulted in dextran and fructose concentrations of 7.23 and 6.98 g/l, respectively. The corresponding dextran mean molecular weight was 1,653,723 and 325,829. (c) 2005 Published by Elsevier B.V.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6