Table 3 Results of effect of EPS medium components on EPS production.
Sr. no | Variable under study | EPS yield g % w/v | pH | Viscosity (mPa s) | Flocculating activity (%) | Total carbohydrate content g % w/v | Total protein content g % w/v |
|---|---|---|---|---|---|---|---|
01 | Sucrose g% w/v | ||||||
04 | 03.34 | 8.0 | 01.92 | 84 | 02.37 | 0.04 | |
08 | 06.28 | 7.5 | 02.08 | 70 | 05.92 | 0.06 | |
12 | 05.16 | 7.0 | 02.87 | 50 | 04.66 | 0.07 | |
16 | 03.58 | 8.5 | 02.25 | 30 | 02.21 | 0.08 | |
20 | 02.92 | 9.0 | 02.43 | 25 | 01.92 | 0.06 | |
02 | Yeast extract g% w/v | ||||||
0.5 | 01.98 | 8.0 | 01.92 | 84 | 00.87 | 0.31 | |
1.0 | 02.22 | 8.7 | 01.85 | 74 | 01.46 | 0.68 | |
1.5 | 02.30 | 8.0 | 01.90 | 71 | 01.66 | 0.87 | |
2.0 | 02.92 | 8.0 | 01.91 | 64 | 01.31 | 0.33 | |
2.5 | 03.10 | 8.0 | 01.91 | 63 | 01.50 | 0.73 | |
3.5 | 03.30 | 6.5 | 01.13 | 59 | 01.19 | 0.15 | |
4.5 | 04.03 | 7.3 | 01.16 | 64 | 01.62 | 0.20 | |
03 | Casein hydrolysate g% w/v | ||||||
1.5 | 03.94 | 8.0 | 01.92 | 84 | 02.87 | 0.40 | |
3.0 | 08.14 | 8.0 | 01.90 | 10 | 06.95 | 0.10 | |
4.5 | 07.46 | 8.0 | 01.99 | 28 | 07.37 | 0.02 | |
6.0 | 05.28 | 7.0 | 01.02 | 17 | 03.97 | 0.02 | |
7.5 | 04.90 | 8.0 | 01.07 | 43 | 02.57 | 0.04 | |
04 | K2HPO4 g% w/v | ||||||
1.0 | 01.14 | 8.0 | 01.92 | 84 | 00.87 | 00.03 | |
2.0 | 01.98 | 9.0 | 01.93 | 79 | 01.23 | 00.01 | |
3.0 | 03.35 | 9.0 | 01.97 | 78 | 02.60 | 00.01 | |
4.0 | 03.84 | 8.0 | 01.96 | 63 | 03.06 | 00.01 | |
5.0 | 06.17 | 8.7 | 01.98 | 70 | 05.95 | 00.02 | |
7.0 | 06.68 | 7.0 | 02.54 | 79 | 05.23 | 00.05 | |
9.0 | 07.94 | 7.0 | 02.51 | 53 | 06.34 | 00.04 | |
05 | NaCl g% w/v | ||||||
0.25 | 03.98 | 8.0 | 01.92 | 84 | 00.87 | 00.36 | |
0.50 | 05.68 | 8.5 | 02.02 | 30 | 02.95 | 00.40 | |
0.75 | 05.46 | 9.0 | 02.98 | 30 | 04.87 | 00.50 | |
1.00 | 05.28 | 7.0 | 02.98 | 32 | 04.26 | 00.54 | |
1.25 | 04.00 | 7.0 | 02.98 | 30 | 01.00 | 00.39 | |
06 | CH3COONa g% w/v | ||||||
1.2 | 01.98 | 8.0 | 01.92 | 84 | 01.33 | 00.03 | |
2.4 | 02.18 | 9.0 | 02.19 | 32 | 01.90 | 00.04 | |
3.6 | 02.40 | 7.0 | 02.44 | 33 | 01.96 | 00.03 | |
4.8 | 02.18 | 9.0 | 02.14 | 25 | 01.47 | 00.01 | |
6.0 | 01.82 | 9.0 | 02.06 | 33 | 01.15 | 00.05 | |
