Optimization of batch fermentation conditions for dextran production

The nutrient medium (containing sucrose, yeast extract and K2HPO4), temperature and initial pH conditions were optimised for batch dextran production in shake flask fermentations using a strain of Leuconostoc mesenteroides NRRL B 512 (F). A 2(5-1) fractional factorial central composite experimental design was attempted. Multistage Monte Carlo optimization program was used to maximize the multiple regression equation obtained. The optimal values of tested variables for maximal dextran production were found to be: sucrose, 300 g/l; yeast extract, 10 g/l; K2HPO4, 30 g/l; temperature, 23 degrees C and initial pH 8.3 with a predicted dextran yield of 154 g/l.