title: Effective Immobilization of Agrobacterium sp. IFO 13140 Cells in Loofa Sponge for Curdlan Biosynthesis.
abstract: Curdlan production by Agrobacterium sp. IFO13140 immobilized on loofa sponge, alginate and loofa sponge with alginate was investigated. There was no statistically-significant difference in curdlan production when the microorganism was immobilized in different matrices. The loofa sponge was chosen because of its practical application and economy and because it provides a high stability through its continued use. The best conditions for immobilization on loofa sponge were 50 mg of cell, 200 rpm and 72 h of incubation, which provided a curdlan production 1.50-times higher than that obtained by free cells. The higher volumetric productivity was achieved by immobilized cells (0.09 g/L/h) at 150 rpm. The operating stability was evaluated, and until the fourth cycle, immobilized cells retained 87.40% of the production of the first cycle. The immobilized cells remained active after 300 days of storage at 4 °C. The results of this study demonstrate success in immobilizing cells for curdlan biosynthesis, making the process potentially suitable for industrial scale-up. Additional studies may show a possible contribution to the reduction of operating costs.
authors.affiliation: Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, Maringá-PR 87020-900, Brazil. camila_ortizmartinez@yahoo.com.br.
authors.forename: Camila Ortiz
authors.initials: CO
authors.lastname: Martinez
authors.affiliation: Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, Maringá-PR 87020-900, Brazil. suelen_ruiz@hotmail.com.
authors.forename: Suelen Pereira
authors.initials: SP
authors.lastname: Ruiz
authors.affiliation: Pharmacy Department, State University of Maringá (UEM), Av. Colombo, 5790, Maringá-PR 87020-900, Brazil. marcelatiemi@hotmail.com.
authors.forename: Marcela Tiemi
authors.initials: MT
authors.lastname: Nogueira
authors.affiliation: Food Engineering Department, Federal Technological University of Paraná (UTFPR), Via Rosalina Maria dos Santos, 1233, Campo Mourão-PR 87301-899, Brazil. ebona@utfpr.edu.br.
authors.forename: Evandro
authors.initials: E
authors.lastname: Bona
authors.affiliation: Pharmacy Department, State University of Maringá (UEM), Av. Colombo, 5790, Maringá-PR 87020-900, Brazil. mportilho@uem.br.
authors.forename: Márcia
authors.initials: M
authors.lastname: Portilho
authors.affiliation: Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, Maringá-PR 87020-900, Brazil. gmatioli@uem.br.|Pharmacy Department, State University of Maringá (UEM), Av. Colombo, 5790, Maringá-PR 87020-900, Brazil. gmatioli@uem.br.
authors.forename: Graciette
authors.initials: G
authors.lastname: Matioli
mesh_terms: D060054:Agrobacterium / Q000378:metabolism*; D000818:Animals; D018914:Cells, Immobilized / Q000378:metabolism*; D029776:Luffa / Q000378:metabolism* / Q000382:microbiology*; D011161:Porifera / Q000378:metabolism*; D013696:Temperature; D047071:beta-Glucans / Q000378:metabolism*
chemical_list: D047071:beta-Glucans; C038459:curdlan