title: Improved curdlan production with discarded bottom parts of Asparagus spear.
abstract: BACKGROUND
  This work evaluated the improvement of curdlan production of Agrobacterium sp. ATCC 31749 by using culture medium containing juice of discarded bottom part of green Asparagus spear (MJDA). Curdlan production was carried out using Agrobacterium sp. ATCC 31749 in flasks with different volumes of MJDA and its non-juice-adding control (CK) incubated in shaker at 30 °C, 200 rpm rotation for 168 h.
  
  
  RESULTS
  All MJDA media increased Agrobacterium sp. ATCC 31749 cell mass and enhanced the cells' ability to utilise sucrose, the carbon source for curdlan biosynthesis, and thereby produced higher concentration of curdlan than CK which is used for commercial production of curdlan. After 168 h of fermentation, 10% MJDA produced 40.2 g/l of curdlan whiles CK produced 21.1 g/l. Curdlan production was increased by 90.4% higher in 10% MJDA than CK. Curdlan produced by 10% MJDA contains 1.2 and 1.5 µg/ml of Asparagus flavonoids and saponins respectively as additives which have wide range of health benefits. The mass of sucrose needed to produce 1.0 g curdlan by Agrobacterium sp. ATCC 31749 in CK is 1.7-fold more than in 10% MJDA.
  
  
  CONCLUSIONS
  The results strongly revealed that 5-10% MJDA is a good curdlan fermentation media which increase curdlan production yield with cheaper cost of production and simultaneously reduce environmental waste resulting from the large scaled discarded bottom parts of green Asparagus spear during Asparagus production.
authors.affiliation: College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, 650201, China.
authors.forename: Rex Frimpong
authors.initials: RF
authors.lastname: Anane
authors.affiliation: College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, 650201, China.
authors.forename: Huifang
authors.initials: H
authors.lastname: Sun
authors.affiliation: College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, 650201, China.
authors.forename: Lamei
authors.initials: L
authors.lastname: Zhao
authors.affiliation: College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, 650201, China.
authors.forename: Le
authors.initials: L
authors.lastname: Wang
authors.affiliation: College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, 650201, China.|Institute of the Improvement and Utilization of Characteristic Resource Plants, Yunnan Agricultural University, Kunming, 650201, China.
authors.forename: Chun
authors.initials: C
authors.lastname: Lin
authors.affiliation: College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, 650201, China. mao2010zichao@126.com.|Institute of the Improvement and Utilization of Characteristic Resource Plants, Yunnan Agricultural University, Kunming, 650201, China. mao2010zichao@126.com.
authors.forename: Zichao
authors.initials: Z
authors.lastname: Mao
mesh_terms: D060054:Agrobacterium / Q000166:cytology / Q000378:metabolism*; D027761:Asparagus Plant / Q000737:chemistry / Q000378:metabolism*; D018533:Biomass; D047071:beta-Glucans / Q000737:chemistry / Q000378:metabolism*
chemical_list: D047071:beta-Glucans; C038459:curdlan
keywords: Agrobacterium sp. ATCC 31749; Asparagus; Curdlan; Flavonoids; Saponins