Medium Optimization and Fermentation Kinetics for κ-Carrageenase Production by Thalassospira sp. Fjfst-332.
Effective degradation of κ-carrageenan by isolatedThalassospirasp. fjfst-332 is reported for the first time in this paper. It was identified by 16S rDNA sequencing and morphological observation using Transmission Electron Microscopy (TEM). Based on a Plackett-Burman design for significant variables, Box-Behnken experimental design and response surface methodology were used to optimize the culture conditions. Through statistical optimization, the optimum medium components were determined as follows: 2.0 g/L κ-carrageenan, 1.0 g/L yeast extract, 1.0 g/L FOS, 20.0 g/L NaCl, 2.0 g/L NaNO₃, 0.5 g/L MgSO₄·7H₂O, 0.1 g/L K₂HPO₄, and 0.1 g/L CaCl₂. The highest activity exhibited byThalassospirasp. fjfst-332 was 267 U/mL, which makes it the most vigorous wild bacterium for κ-carrageenan production. In order to guide scaled-up production, two empirical models-the logistic equation and Luedeking-Piretequation-were proposed to predict the strain growth and enzyme production, respectively. Furthermore, we report the fermentation kinetics and every empirical equation of the coefficients (α, β,X₀,Xmand μm) for the two models, which could be used to design and optimize industrial processes.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. gjjfst15@163.com.|Fujian Provincial Technical Research Center of Marine Food and Biological Products Processing, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. gjjfst15@163.com.
Juanjuan
J
Guo
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. zlongtao@hotmail.com.|Fujian Provincial Technical Research Center of Marine Food and Biological Products Processing, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. zlongtao@hotmail.com.
Longtao
L
Zhang
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. luxuluxu88@163.com.
Xu
X
Lu
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. zsx1111@163.com.
Shaoxiao
S
Zeng
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. zyifst@163.com.
Yi
Y
Zhang
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. xhuifst@163.com.
Hui
H
Xu
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. zbdfst@163.com.
Baodong
B
Zheng
D001426:Bacterial Proteins / Q000378:metabolism; D002351:Carrageenan / Q000737:chemistry*; D003470:Culture Media; D004269:DNA, Bacterial / Q000032:analysis; D004275:DNA, Ribosomal / Q000032:analysis; D005285:Fermentation; D006026:Glycoside Hydrolases / Q000235:genetics / Q000378:metabolism*; D007700:Kinetics; D016015:Logistic Models; D046529:Microscopy, Electron, Transmission; D008956:Models, Chemical; D012336:RNA, Ribosomal, 16S / Q000032:analysis; D012244:Rhodospirillaceae / Q000201:enzymology / Q000235:genetics / Q000254:growth & development* / Q000302:isolation & purification*; D017422:Sequence Analysis, DNA / Q000379:methods*
D001426:Bacterial Proteins; D003470:Culture Media; D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S; D002351:Carrageenan; D006026:Glycoside Hydrolases
Thalassospira sp.; kinetics model; response surface methodology; κ-carrageenase