Influence of the initial ph of sugar cane juice on the production of levan by Zymomonas mobilis ATCC 31821
DOI:
https://doi.org/10.5433/1679-0375.2002v23n1p87Keywords:
Levan, pH, Zymomonas mobilis, Sugar cane juice.Abstract
The influence of initial pH of sugar cane juice in high concentration was investigated for levan production by Zymomonas mobilis. In the initial pH of medium of 5.4; 5.9 and 6..3 the levan concentration achieved 1.66; 2.54 and 3.83 g/L, respectively, in 48 hours of fermentation. The final levan concentration in the initial pH of 6.3 and 5.9 increased 130 and 53% when compared to concentration at initial pH 5.4 in the medium. The levan yield at pH 5.9 was 87.5% and at pH 6.3 was 162.5% superior in relation to that obtained at initial pH 5.4.
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