Journal of Food Technology

Year: 2011
Volume: 9
Issue: 2
Page No. 75 - 82

Optimizing Biotechnological Production of Glucosamine as Food Ingredient from Aspergillus sp. BCRC 31742

Authors : Yu Fen Chang, Azis Boing Sitanggang and Ho-Shing Wu

Abstract: The screening of medium constituents for Glucosamine (GlcN) production was investigated. Culture conditions, C source, N source, C/N ratio and macro-mineral concentration were investigated in preliminary studies. The white fine sugar was the best carbon source resulted which is inexpensive as compared with glucose. The medium constituents were optimized using response surface methodology. White fine sugar and peptone concentration were finally optimized using central composite design. GlcN concentration produced experimentally using optimized medium constituents was 5.48 g L-1 which is the highest in the literature using wild fungi cultivated in flask. Moreover, cultivation in fermenter resulted in GlcN concentration of 3.91 g L-1 with biomass of 14.6 g L-1 and productivity of 23.3 mg L-1 h.

How to cite this article:

Yu Fen Chang, Azis Boing Sitanggang and Ho-Shing Wu, 2011. Optimizing Biotechnological Production of Glucosamine as Food Ingredient from Aspergillus sp. BCRC 31742. Journal of Food Technology, 9: 75-82.

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