Production of rhamsan gum using a two-stage pH control strategy by Sphingomonas sp. CGMCC 6833.
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.
College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing University of Technology, No. 30 Puzhu South Road, Pukou District, Nanjing, 211800, China.
Xu Xiao
XX
Ying
Zhu
Z
Ping
Li
L
Sha
Chen Xiao
CX
Ye
Yao
Y
Zhong
Xu
X
Hong
D001709:Biotechnology / Q000379:methods*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D011135:Polysaccharides, Bacterial / Q000096:biosynthesis*; D020578:Sphingomonas / Q000378:metabolism*
D011135:Polysaccharides, Bacterial; C071623:rhamsan