Open AccessOptimization of affecting factors to glucuronic acid production in mature coconut fermentation
Author(s) -
Huong Thi Thu Nguyen,
Huong Ha
Publication year - 2016
Publication title -
khoa học công nghệ
Language(s) - English
Resource type - Journals
ISSN - 1859-0128
DOI - 10.32508/stdj.v19i1.614
Subject(s) - glucuronic acid , lactobacillus acidophilus , sucrose , fermentation , food science , chemistry , industrial fermentation , response surface methodology , biochemistry , chromatography , bacteria , biology , polysaccharide , probiotic , genetics
The process of mature coconut water fermentation by the complex of two bacteria strains Gluconacetobacter nataicola and Lactobacillus acidophilus in order to get high glucuronic acid concentration was studied. A Blackett – Burman matrix was designed to study the factors that affect glucuronic acid formation. After screening, four factors included G. Nataicola density, L. acidophilus density, sucrose concentration and temperature that have strongly contributed to glucuronic acid formation was selected to design a matrix for modeling optimal point. The result of Response surface methodology (RSM) with Central composite design (CCD) showed the maximum value of glucuronic acid concentration 94.23mg/l at 4.79 logCFU/ml G. Nataicola density, 5.34 logCFU/ml L. acidophilus density, 8.99 % sucrose and incubation at 31.96oC, respectively. The highest value of glucuronic acid concentration in the practical model was 94.23 mg/l.