TY - JOUR
T1 - Production of rhamsan gum using a two-stage pH control strategy by Sphingomonas sp. CGMCC 6833
AU - Ying, Xu Xiao
AU - Ping, Zhu
AU - Sha, Li
AU - Ye, Chen Xiao
AU - Zhong, Yao
AU - Hong, Xu
PY - 2014/1
Y1 - 2014/1
N2 - In this paper, the production of rhamsan gum from Sphingomonas sp. CGMCC 6833 at different pH values was investigated. Based on kinetic analysis, a two-stage strategy for pH control was proposed. During the first 10 h, pH was controlled at 7.5 to maintain high specific cell growth rate and specific glucose consumption rate. After 10 h, pH decreased naturally to 7.0; this value was retained to maintain high specific rhamsan gum formation rate. Using this method, the maximum concentration and productivity of rhamsan gum reached 18.56 ± 1.68 g/L and 0.290 ± 0.026 g/L/h, which are 12.83 and 12.84 % higher than the optimum results obtained at natural pH, respectively.
AB - In this paper, the production of rhamsan gum from Sphingomonas sp. CGMCC 6833 at different pH values was investigated. Based on kinetic analysis, a two-stage strategy for pH control was proposed. During the first 10 h, pH was controlled at 7.5 to maintain high specific cell growth rate and specific glucose consumption rate. After 10 h, pH decreased naturally to 7.0; this value was retained to maintain high specific rhamsan gum formation rate. Using this method, the maximum concentration and productivity of rhamsan gum reached 18.56 ± 1.68 g/L and 0.290 ± 0.026 g/L/h, which are 12.83 and 12.84 % higher than the optimum results obtained at natural pH, respectively.
KW - Batch fermentation
KW - Rhamsan gum
KW - Sphingomonas sp. CGMCC 6833
KW - Two-stage strategy
KW - pH control
UR - http://www.scopus.com/inward/record.url?scp=84894433691&partnerID=8YFLogxK
U2 - 10.1007/s12010-013-0492-8
DO - 10.1007/s12010-013-0492-8
M3 - 文章
C2 - 24057303
AN - SCOPUS:84894433691
SN - 0273-2289
VL - 172
SP - 168
EP - 175
JO - Applied Biochemistry and Biotechnology
JF - Applied Biochemistry and Biotechnology
IS - 1
ER -