Faculty of Food Technology and Biotechnology, University of Zagreb
Abstract
Glukonska kiselina je blaga organska kiselina dobivena iz glukoze jednostavnim procesom oksidacije, koji pospješuju enzimi glukoza oksidaza (iz plijesni) i glukozadehidrogenaza (iz bakterija roda Gluconobacter). Posljednjih desetljeća prevladava postupak proizvodnje glukonske kiseline s pomoću mikrooganizama, a od toga je najistraženija i najraširenija biotehnološka proizvodnja s pomoću plijesni Aspergillus niger. Glukonska kiselina i njezini derivati, od kojih je najvažniji natrijev glukonat, imaju raznovrsnu primjenu u prehrambenoj i farmaceutskoj industriji. Ovaj rad donosi pregled proizvodnje glukonske kiseline s pomoću mikroorganizama, njezina svojstva i primjenu.Gluconic acid is a mild organic acid derived from glucose by a simple oxidation reaction. The reaction is facilitated by the enzyme glucose oxidase (fungi) and glucose dehydrogenase (bacteria such as Gluconobacter). Microbial production of gluconic acid is the preferred method and it dates back to several decades. The most studied and widely used fermentation process involves the fungus Aspergillus niger. Gluconic acid and its derivatives, the principal being sodium gluconate, have wide applications in food and pharmaceutical industry. This article gives a review of microbial gluconic acid production, its properties and applications
