title: Optimization of culture medium compositions for gellan gum production by a halobacterium Sphingomonas paucimobilis.
abstract: The effect of culture medium compositions on gellan gum production produced by fermentation with a halobacterium Sphingomonas paucimobilis QHZJUJW CGMCC2428 was studied. In this work, a fractional factorial design was applied to investigate the main factors that affected gellan gum production by S. paucimobilis QHZJUJW CGMCC2428. Sucrose was the best carbon source for gellan gum and peptone displayed better inducing effect. Central composite design and response surface methodology were adopted to derive a statistical model for optimizing submerged culture medium composition. These experimental results showed that the optimum culture medium for producing gellan gum was composed of 40.00 (w/v) sucrose, 3.00% peptone (w/v), MgSO4 (w/v), 9.20% KH2PO4 (w/v), 7.50% Na2HPO4 (w/v), 4.30% K2SO4 (w/v), pH 6.8-7.0. The maximal gellan gum was 19.89±0.68 g/L, which was agreed closely with the predicated value (20.12 g/L). After incubated for 72 h under the optimized culture medium in 5-L bioreactor, the gellan gum fermentation reached about 19.90±0.68 g/L, which was higher than that in the initial cultivation medium.
authors.affiliation: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; Food Microbiology Research Key Laboratory of Zhejiang Province, Hangzhou 310058, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; Food Microbiology Research Key Laboratory of Zhejiang Province, Hangzhou 310058, China.
authors.forename: Ya-chen
authors.initials: YC
authors.lastname: Dong
authors.affiliation: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; Food Microbiology Research Key Laboratory of Zhejiang Province, Hangzhou 310058, China.
authors.forename: Lin-lin
authors.initials: LL
authors.lastname: Fan
authors.affiliation: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; Food Microbiology Research Key Laboratory of Zhejiang Province, Hangzhou 310058, China.
authors.forename: Zhi-hua
authors.initials: ZH
authors.lastname: Jiao
authors.affiliation: Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; Food Microbiology Research Key Laboratory of Zhejiang Province, Hangzhou 310058, China. Electronic address: chenqh@zju.edu.cn.
authors.forename: Qi-he
authors.initials: QH
authors.lastname: Chen
mesh_terms: D019149:Bioreactors; D003470:Culture Media; D005285:Fermentation; D008278:Magnesium Sulfate / Q000378:metabolism; D017672:Nitrogen Compounds / Q000378:metabolism; D010461:Peptones / Q000378:metabolism; D010710:Phosphates / Q000378:metabolism; D011135:Polysaccharides, Bacterial / Q000096:biosynthesis*; D017680:Potassium Compounds / Q000378:metabolism; D020578:Sphingomonas / Q000378:metabolism*; D013395:Sucrose / Q000378:metabolism; D013431:Sulfates / Q000378:metabolism
chemical_list: D003470:Culture Media; D017672:Nitrogen Compounds; D010461:Peptones; D010710:Phosphates; D011135:Polysaccharides, Bacterial; D017680:Potassium Compounds; D013431:Sulfates; C031512:potassium sulfate; D013395:Sucrose; D008278:Magnesium Sulfate; C048288:gellan gum; C013216:potassium phosphate; C018279:sodium phosphate
keywords: Culture medium optimization; Fractional factorial design (FFD); Gellan gum; Halobacterium Sphingomonas paucimobilis; Response surface methodology (RSM)