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Establishment of kinetic model for the batch fermentation production of curdlan by Agrobacterium sp. A02
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Bo-Wei YAO1, *, Peng TAO2, Hong-Liang GAO2, *
Journal of Food Safety & Quality | 2025, 16(9) : 40 - 47
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Journal of Food Safety & Quality | 2025, 16(9): 40-47
• Special Topic: Application of Fermentation Technology in Food •
Establishment of kinetic model for the batch fermentation production of curdlan by Agrobacterium sp. A02
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Bo-Wei YAO1, *, Peng TAO2, Hong-Liang GAO2, *
Affiliations
  • 1. NingXia Academy of Metrology & Quality Inspection, Yinchuan 750000, China
  • 2. School of Life Sciences, East China Normal University, Shanghai 200241, China
Published: 2025-05-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250210002
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Objective To predict and control the fermentation process of Agrobacterium sp. A02 strain to produce curdlan, establish a time-varying model to simulate bacterial growth and obtain the kinetic changes of curdlan production and sucrose consumption. Methods The viable bacteria count, sucrose content and curdlan content during the batch fermentation process of Agrobacterium sp. A02 were measured, and the experimental values were fitted using Logistic equation, Luedeking-Piret equation and Luedeking-Piret-Like equation, respectively. Results The fitting results indicated that the 3 kinds of models were applicable to the growth kinetics of bacterial cells, the generation kinetics of pectin, and the consumption kinetics of sucrose. The R2 were above 0.99, and the significance level was extremely significant. The errors between the fitted and experimental values were less than 10%, indicating a good fit. Conclusion The established bacterial growth kinetics model, sucrose consumption kinetics model and curdlan production kinetics model can predict and describe the dynamic metabolic changes of Agrobacterium sp. A02 during the fermentation process, providing theoretical support for describing the fermentation kinetics characteristics and industrial production of curdlan.

Agrobacterium sp.  /  curdlan  /  fermentation kinetic model  /  batch fermentation
Bo-Wei YAO, Peng TAO, Hong-Liang GAO. Establishment of kinetic model for the batch fermentation production of curdlan by Agrobacterium sp. A02[J]. Journal of Food Safety & Quality, 2025 , 16 (9) : 40 -47 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250210002
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Year 2025 volume 16 Issue 9
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250210002
  • Receive Date：2025-02-10
  • Online Date：2025-07-17
  • Published：2025-05-15
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  • Received：2025-02-10
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    1. NingXia Academy of Metrology & Quality Inspection, Yinchuan 750000, China
    2. School of Life Sciences, East China Normal University, Shanghai 200241, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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