Development of a Factorial Design To Study the Effect of the Major Hemicellulosic Sugars on the Production of Surface-Active Compounds byL. pentosus

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-09-15T00:31:05Z
Fecha de publicación2009-09-01
ResumenNowadays, there are no studies about the role of the major hemicellulosic sugars on the production of surface-active compounds by Lactobacillus pentosus, although it was demonstrated that the activity of these compounds can be related to the agricultural residue from which they come, as the sugar solutions obtained from different agricultural residues contain different types and ratios of hemicellulosic sugars. Therefore, in this work, an incomplete factorial design was employed to test the relationship between the type and the ratio of hemicellulosic sugars present in hydrolysates from agricultural residues and the activity of surface-active compounds (cell-bond biosurfactants and extracellular bioemulsifiers) produced by L. pentosus. This design allowed us to establish models (that include linear, interaction, and quadratic terms) between dependent and independent variables. The independent variables used and their variation limits were as follows: glucose concentration (0-10 g L(-1)), xylose concentration (5-15 g L(-1)), and arabinose concentration (0-10 g L(-1)), whereas the 13 dependent variables studied were based on the measurement of surface tension and emulsifying capability. After the study, it was found that the emulsifier capacity of extracellular bioemulsifiers produced by L. pentosus increases at high glucose and xylose concentrations, with glucose concentration as the most influential variable in the range studied. However, the increase of glucose in the absence of xylose produced biosurfactants with low surface activity, with, in this case, the xylose concentration as the most influential variable. Taking into account the xylose/glucose ratio, the best results were obtained with xylose/glucose ratios around 1.5-3.5, which can be found in hemicellulosic hydrolysates from trimming vine shoots or grape marc hydrolysates.es_ES
Doihttps://doi.org/10.1021/jf9014872es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/2778
Idiomaenes_ES
EditorialAmerican Chemical Societyes_ES
RelaciónJournal of Agricultural and Food Chemistryes_ES
URL relacionadohttps://doi.org/10.1021/jf9014872es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteJournal of Agricultural and Food Chemistry
Palabra claveXylosees_ES
Palabra claveChemistryes_ES
Palabra claveSugares_ES
Palabra claveFood sciencees_ES
Palabra claveFactorial experimentes_ES
Palabra claveArabinosees_ES
Palabra claveHydrolysatees_ES
Palabra claveResponse surface methodologyes_ES
Palabra claveBiochemistryes_ES
Palabra claveChromatographyes_ES
Palabra claveFermentationes_ES
Palabra claveMathematicses_ES
ClasificaciónBiofuel production and bioconversiones_ES
TítuloDevelopment of a Factorial Design To Study the Effect of the Major Hemicellulosic Sugars on the Production of Surface-Active Compounds byL. pentosuses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorRivera, Óscar Manuel Portilla
AutorTorrado, Ana
AutorCarballo, J.
AutorDomínguez, José Manuel
AutorMoldes, Ana Belén
AutorRivera, Óscar Manuel Portillaes_ES
AutorTorrado, Anaes_ES
AutorCarballo, J.es_ES
AutorDomínguez, José Manueles_ES
AutorMoldes, Ana Belénes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número19es_ES
Rango de páginas9057-9062es_ES
URL relacionadahttps://doi.org/10.1021/jf9014872
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen57es_ES

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