title: Influence of hyaluronidase addition on the production of hyaluronic acid by batch culture of Streptococcuszooepidemicus.
abstract: Enhancement of hyaluronic acid (HA) production by Streptococcus zooepidemicus through increasing oxygen transfer rate via degradation of HA by hyaluronidase was investigated. Dissolved oxygen (DO) level became a limiting factor for HA production during 8-16h, and thus hyaluronidase (0.05, 0.10, 0.15, 0.20, 0.25g/l) was added at 8h to degrade HA. Oxygen transfer rate coefficient and DO level during 8-16h increased with increased hyaluronidase concentration. Compared to 5.0±0.1g/l of the control without hyaluronidase addition, HA production was increased from 5.0±0.1g/l to 6.0±0.1g/l when hyaluronidase concentration was 0.15g/l. Further increase of hyaluronidase concentration had no effect on HA production. The molecular weight of HA decreased with the increased hyaluronidase concentration and decreased to 21kDa when hyaluronidase concentration was 0.25g/l from 1300kDa of the control. The prepared low molecular weight HA (LMW-HA) could function as potential anti-angiogenic substances, antiviral and anti-tumor agents to possibly be used as functional food ingredients.
authors.affiliation: School of Biotechnology, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China.
authors.forename: Long
authors.initials: L
authors.lastname: Liu
authors.affiliation: School of Biotechnology, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China. Electronic address: gcdu@jiangnan.edu.cn.
authors.forename: Guocheng
authors.initials: G
authors.lastname: Du
authors.affiliation: Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: jchen@jiangnan.edu.cn.
authors.forename: Jian
authors.initials: J
authors.lastname: Chen
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Maio
authors.initials: M
authors.lastname: Wang
authors.affiliation: Institute of Information Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Sun
keywords: Batch culture; Hyaluronic acid; Hyaluronidase; Streptococcus zooepidemicus