Response Surface Methodology to Optimize a Bioprocess for Kefiran Production

Abstract

Kefiran is an edible biopolymer formed by a galactose and glucose chain in nearly equal proportions. This biopolymer has important applications in the pharmaceutical and food industries. This is produced by the action of an acid-lactic bacteria and yeasts consortium on lactose present in the kefiran granule. In the present work, kefiran concentration in the fermentation broth was optimized by the application of the response surface methodology in a central composite design of thirteen experiments.