Improved gellan gum production by a newly-isolated Sphingomonas azotifigens GL-1 in a cheese whey and molasses based medium |
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| Affiliation: | 1. Radiation Utilization and Facilities Management Division, Korea Atomic Energy Research Institute, 29 Geumgu-gil, Jeongeup 56212, Republic of Korea;2. Department of Bioactive Material Sciences, Institute for Molecular Biology and Genetics, Center for Fungal Pathogenesis, Jeonbuk National University, Jeonju 54896, Republic of Korea;3. Bacteria Research Team, Nakdonggang National Institute of Biological Resources (NNIBR), Sangju 37242, Republic of Korea;4. Radiation Research Division, Korea Atomic Energy Research Institute, 29 Geumgu-gil, Jeongeup 56212, Republic of Korea;5. Department of Radiation Science and Technology, University of Science and Technology, Daejeon 34113, Republic of Korea;1. Bioprocess Laboratory, Department of Biotechnology, School of Bioengineering, SRM University, Kattankulathur-603203, Chennai, Tamilnadu, India;2. Department of Chemical Engineering, School of Bioengineering, SRM University, Kattankulathur 603203, Chennai, Tamilnadu, India;1. Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Via Archirafi 32, 90123, Palermo, Italy;2. 3B’s Research Group – Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, 4806-909, Taipas, Guimarães, Portugal;3. Department of Chemistry, CICECO, Aveiro Institute of Materials, University of Aveiro, 2810-193, Aveiro, Portugal;4. Institute of Biophysics at Palermo, Italian National Research Council, Via Ugo La Malfa 153, 90146, Palermo, Italy |
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| Abstract: | Gellan gum is a water-soluble exopolysaccharide, it has applications in the food, pharmaceutical and chemical industries. In this study, a gellan gum producing strain was isolated from rice root, and this strain was identified be the species of Sphingomonas azotifigens. The Plackett-Burman design was applied to investigate the main factors affecting gellan gum production by S. azotifigens GL-1 in a molasses and cheese whey based medium; the medium compositions were optimized by response surface methodology. The optimum cheese whey based medium consisted of cheese whey 68.34 g/L, Na2HPO4 14.58 g/L and KH2PO4 7.66 g/L, and the maximum gellan gum production that using this medium was 33.75 ± 1.55 g/L. 14.75 ± 0.65 g/L gellan gum was obtained with an optimized molasses medium, which consisted of molasses 50 g/L, Na2HPO4 9.71 g/L and KH2PO4 5.92 g/L. The molecular weight of gellan gum obtained from two medias were 1.06 × 106 and 0.89 × 106 Da, respectively. The cheese whey-derived gellan gum showed a higher rhamnose, lower glucuronic acid and higher glycerate content compared to the molasses-derived gellan gum. S. azotifigens GL-1 has a high gellan gum production capacity in a cheap medium suggesting it has great potential as an industrial gellan gum producer. |
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| Keywords: | Gellan gum Molasses Cheese whey Response surface methodology |
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