Document Type : Original Article


1 PhD Student, Food science and Technology, Islamic Azad University, Sabzevar, Iran

2 Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran

3 Assistant Professor, Institute of Food Science and Technology, Mashhad ACECR, Iran

4 Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran


In view of the increase in Saccharomyces cerevisiae mannan content, the culture condition for S.cerevisiae were optimized in this study. The influence of culture condition such as original pH, inoculum size, and temperature on mannan production were evaluated using Response surface methodology. The mathematical model was established by the quadratic rotary combination design. with the order of effect as follows: temperature > initial pH > inoculation size. The optimized culture condition was pH, 6.6; inoculum size, 4 ml; temperature, 32°C. The maximum mannan production increased to 94.912 ±9.1 mg/100 mL at the optimum culture condition.It was evident that the mannan production was affected significantly by culture condition optimization (p < 0.01). After obtaining the optimal conditions, modified alkaline method was used to purify the extracted Mannan. FT-IR spectra analysis showed that the product was chemically pure mannan, that is to say, it contained no other carbohydrates and proteins.


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