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Influence of culture modes on the microbial production of hyaluronic acid by Streptococcus zooepidemicus

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Abstract

The principal objective of this study was to assess the effects of culture modes including batch culture, pulse fed-batch culture, constant feeding rate fed-batch culture, and exponential fed-batch culture on the production of hyaluronic acid (HA) by Streptococcus zooepidemicus. Batch cultures had the highest levels of HA productivity, whereas fed-batch cultures were more favorable with regard to cell growth, and exponential fed-batch cultures evidenced the highest cell concentrations. A two-step culture model was proposed to enhance HA production: an exponential fed-batch culture was conducted prior to 8 h and then sucrose supplementation was applied for 8 h to start the batch fermentation of S. zooepidemicus. HA production and productivity were increased by 36 and 37% in the proposed two-step culture process as compared with that observed in the batch culture, respectively. The proposed two-step culture model can be applied in the production of secondary metabolites, and particularly of the exopolysaccharides.

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Authors and Affiliations

  1. School of Biotechnology, Jiangnan University, Wuxi, 214122, China

    Long Liu & Guocheng Du

  2. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, China

    Long Liu, Guocheng Du & Jian Chen

  3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

    Jian Chen

  4. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

    Miao Wang

  5. Institute of Information Technology, Jiangnan University, Wuxi, 214122, China

    Jun Sun

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  1. Long Liu
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  2. Guocheng Du
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  3. Jian Chen
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  4. Miao Wang
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  5. Jun Sun
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Correspondence to Guocheng Du or Jian Chen.

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Liu, L., Du, G., Chen, J. et al. Influence of culture modes on the microbial production of hyaluronic acid by Streptococcus zooepidemicus . Biotechnol Bioproc E 13, 269–273 (2008). https://doi.org/10.1007/s12257-007-0193-7

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  • DOI: https://doi.org/10.1007/s12257-007-0193-7

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