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The aim of this study is to assess sugar cane juice and sucrose as substrates, the batch and fed batch processes and their interaction in the levan production using a complete factorial design. Zymomonas mobilis was cultivated in different sugar cane juice and sucrose concentrations in two fermentation processes at 25 °C for 20 h. A complete factorial design (2³) was used to analyze the effects of the type and concentration of the substrate, as well as the batch and fed batch processes. A complete second factorial design (2²) was used to observe the importance of sugar cane juice. The results indicated that the batch process improved the levan production reaching 40.14 g/L. The addition of sugar cane juice was not statistically significant for levan formation, however sugar cane juice stimulated biomass, sorbitol and ethanol production. The best medium for levan production was 150 g/L sucrose in batch. O presente estudo avaliou caldo de cana de açúcar e sacarose como substratos e os processos batelada e batelada alimentada e suas interações na produção de levana. Zymomonas mobilis foi cultivada em diferentes concentrações de caldo de cana de açúcar e sacarose nos dois processos fermentativos a 25 °C por 20 h. Foi utilizado um delineamento fatorial completo (23) para analisar os efeitos do tipo e concentração de substratos e processos batelada e batelada alimentada. Um segundo delineamento fatorial completo (22) foi usado para confirmar a importância do caldo de cana de açúcar. Os resultados indicam que o processo batelada foi o melhor para a produção de levana, atingindo 40,14 g/L em 150 g/L de sacarose. A adição de caldo de cana de açúcar não foi estatisticamente significativa para formação de levana, porém o caldo estimulou a produção de biomassa, sorbitol e etanol

Influence of carbon source and the fermentation process on levan production by Zymomonas mobilis analyzed by the surface response method