title: Characterization of curdlan produced by Agrobacterium sp. IFO 13140 cells immobilized in a loofa sponge matrix, and application of this biopolymer in the development of functional yogurt.
abstract: BACKGROUND
  Agrobacterium sp. IFO 13140 cells were immobilized on a loofa sponge and used to produce curdlan over five successive cycles. The interaction between microbial cells and the loofa sponge as well as the produced curdlan were characterized by Fourier transform infrared-attenuated total reflectance (FTIR-ATR) spectrometry. The purity of the curdlan was also evaluated. The storage stability of the immobilized cells was assessed and the produced curdlan was used in a functional yogurt formulation.
  
  
  RESULTS
  The average curdlan production by immobilized cells was 17.84 g L(-1) . The presence of the microorganism in the sponge was confirmed and did not cause alterations in the matrix, and the chemical structure of the curdlan was the same as that of commercial curdlan. The purity of both was similar. The immobilized cells remained active after 300 days of storage at -18 °C. The use of the produced curdlan in a functional yogurt resulted in a product with lower syneresis.
  
  
  CONCLUSIONS
  A large number of cells physically adhered to the surface of loofa sponge fibers, and its use as an immobilization matrix to produce curdlan was effective. The use of the produced curdlan in yogurt allowed the development of a more stable product. © 2015 Society of Chemical Industry.
authors.affiliation: Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, CEP 87020-900, Maringá, PR, Brazil.
authors.forename: Camila
authors.initials: C
authors.lastname: Ortiz Martinez
authors.affiliation: Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, CEP 87020-900, Maringá, PR, Brazil.
authors.forename: Suelen
authors.initials: S
authors.lastname: Pereira Ruiz
authors.affiliation: Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, CEP 87020-900, Maringá, PR, Brazil.
authors.forename: Vanderson
authors.initials: V
authors.lastname: Carvalho Fenelon
authors.affiliation: Postgraduate Program in Physics, State University of Maringá (UEM), Av. Colombo, 5790, CEP 87020-900, Maringá, PR, Brazil.
authors.forename: Gutierrez
authors.initials: G
authors.lastname: Rodrigues de Morais
authors.affiliation: Postgraduate Program in Physics, State University of Maringá (UEM), Av. Colombo, 5790, CEP 87020-900, Maringá, PR, Brazil.|Physics Department, State University of Maringá (UEM), Av. Colombo, 5790, CEP 87020-900, Maringá, PR, Brazil.
authors.forename: Mauro
authors.initials: M
authors.lastname: Luciano Baesso
authors.affiliation: Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, CEP 87020-900, Maringá, PR, Brazil.|Pharmacy Department, State University of Maringá (UEM), Av. Colombo, 5790, CEP 87020-900, Maringá, PR, Brazil.
authors.forename: Graciette
authors.initials: G
authors.lastname: Matioli
mesh_terms: D060054:Agrobacterium / Q000737:chemistry / Q000378:metabolism*; D001704:Biopolymers; D018914:Cells, Immobilized; D005511:Food Handling / Q000379:methods*; D029776:Luffa / Q000737:chemistry*; D015014:Yogurt; D047071:beta-Glucans / Q000737:chemistry / Q000378:metabolism*
chemical_list: D001704:Biopolymers; D047071:beta-Glucans; C038459:curdlan
keywords: Agrobacterium sp; FTIR-ATR; curdlan; immobilization; loofa sponge; yogurt