Optimization of Liquid Fermentation Process for Improved Exo-Polysaccharides Production by Kombucha ZJU1

Authors:
Yan Wu, Qihe Chen, Hui Ruan, Guoqing He

Abstract:
In order to improve exo-polysaccharides production by Kombucha ZJU1, the optimization of the liquid fermentation process for cell growth and Exo-Polysaccharide (EPS) production by Kombucha ZJU1 was conducted with Response Surface Methodology (RSM). A Fractional Factorial Design (FFD) and Central Composite Design (CCD) were applied to optimize the main factors that affect EPS production during fermentation. Both the concentration of brown sugar and inoculation level significantly affected EPS production by Kombucha ZJU1 through the FFD experiment. The optimized fermentation process was derived from the predicted model using central composite design as follows: 280 g/L brown sugar, 4 g/L Pu-erh tea, 1 g/L KH2PO4 and 1 g/L (NH4)2 SO4, initial pH unadjusted, the culture medium was inoculated with 1.95% (v/v) Kombucha ZJU1, the cell age was 5 days, then incubated at a temperature of 301C for 6 days on the rotary shaker. The predicted maximal EPS concentration was 2.66 g/L using this optimized fermentation process, which was of value to further work.

Keywords: exo-polysaccharide (eps), fermentation process optimization, kombucha, response surfacemethodology (rsm)



Country: China

Citation: Advance Journal of Food Science and Technology 5(2): 217-224

Study Mailing Address:
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, P.R. China

Date Updated: March 12, 2020