Response surface methodology for optimization of glucuronic acid production using kombucha layer on sour cherry juice
Nafiseh Yavari, Mahnaz Mazaheri Assadi, Kambiz Larijani, M B Moghadam
The optimum conditions for the glucuronic acid production (the important key component for its detoxifying action through conjugation to the xenobiotic metabolism of the substances in the liver) using kombucha layer on sweetened sour cherry juice were determined using response surface methodology. Kombucha layer involving a symbiosis of osmophilic yeast species and acetic acid bacteria that convert a very simple substrate to a slightly carbonated, acidic, refreshing beverage with high pharmaceutical and nutritional value. A central composite rotatable design, consisting of seventeen experiments was used to investigate the effects of three independent variables, namely sucrose content, temperature and the cultivation time on five responses: glucuronic acid (g/L), pH value, remaining sucrose (g/L), reducing sugar (g/L), and total acidity (g/L). Statistical analysis of the obtained results depicted that all the factors had a significant effect, which leads to glucuronic acid concentration up to a maximum of 132.5 g/L at 37 degrees C within two weeks of fermentation process on 8% sucrose-sweetened sour cherry juice.
Keywords: acidity, fermentation, glucuronic acid, high-performance liquid chromatography, kombucha, pomegranate juice, response surface methodology, sucrose, ph value
Citation: Australian Journal of Basic and Applied Sciences, 4(8), 3250-3256.
Study Mailing Address:
Dr. Mahnaz Mazheri Assadi, Biotechnology Dept Iranian Research Organization for Science and Technology No. 71. Forsat Street. Enghelab Ave. Tehran, Iran.
Date Updated: March 13, 2020