Statistical Approach to Optimization of Fermentative Production of Gellan Gum from Sphingomonas paucimobilis ATCC 31461(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)

スポンサーリンク

概要

• 論文の詳細を見る

• Gellan gum, a high-molecular-weight anionic linear polysaccharide produced by pure-culture fermentation from Sphingomonas paucimobilis ATCC 31461, has elicited industrial interest in recent years as a high-viscosity biogum, a suspending agent, a gelling agent, and an agar substitute in microbial media. In this paper we report on the optimization of gellan gum production using a statistical approach. In the first step, the one factor-at-a-time method was used to investigate the effect of medium constituents such as carbon and nitrogen sources; subsequently, the intuitive analysis based on statistical calculations carried out using the L_<16>-orthogonal array method. The design for the L_<16>-orthogonal array was developed and analyzed using MINITAB 13.30 software. All the fermentation runs were carried out at 30±2℃ on a rotary orbital shaker at 180 rpm for 48 h. In the second step, the effects of amino acids and gellan precursors such as uridine-5'-diphospate (UDP) and adenosine-5'-diphospate (ADP) on the fermentative production of gellan gum were studied. Media containing 4% soluble starch, 0.025% yeast extract, 1.0mM ADP and 0.05% tryptophan gave a maximum yield of 43.6 gl^<-1> starch-free gellan gum, which was significantly higher than reported values in the literature.

• 公益社団法人日本生物工学会の論文
• 2006-09-25

著者

• Pandey Ashok

  Biotechnology Division National Institute For Interdisciplinary Science And Technology (csir)

• Pandey Ashok

  Biotechnology Division Regional Research Laboratory

• Singhal Rekha

  Food And Fermentation Technology Department Institute Of Chemical Technology University Of Mumbai

• Bajaj Ishwar

  Food And Fermentation Technology Department Institute Of Chemical Technology University Of Mumbai

• Saudagar Parag

  Food and Fermentation Technology Department, Institute of Chemical Technology, University of Mumbai

• Saudagar Parag

  Food And Fermentation Technology Department Institute Of Chemical Technology University Of Mumbai

関連論文

• Computational fluid dynamics modeling of gas dispersion in multi impeller bioreactor(BIOCHEMICAL ENGINEERING)
• Statistical Approach to Optimization of Fermentative Production of Gellan Gum from Sphingomonas paucimobilis ATCC 31461(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)

スポンサーリンク