Effects of Inorganic Salts on Curdlan Production and Structural Properties.

ABSTRACT: This research investigates the influence of inorganic salts on curdlan production, gel strength, molecular weight (Mw), and texture properties, to provide insights into optimizing fermentation conditions. Five different inorganic salts were individually incorporated into the fermentation medium to assess their impact. The results showed that FeCl₃ significantly reduced curdlan yield, Mw, and gel quality, indicating its unsuitability for curdlan fermentation. FeSO₄ at 0.01% enhanced yield, gel strength, and texture properties, such as springiness and chewiness, though higher concentrations had adverse effects. MnCl₂ exhibited limited impact on yield, with low concentrations notably decreasing gel strength, hardness, springiness, and chewiness. CoCl₂

SUBMITTER: Zhu X 

PROVIDER: S-EPMC12111470 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature