The role of dissolved oxygen and function of agitation in hyaluronic acid fermentation |
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| Institution: | 1. Departamento de Ingeniería Química, CUCEI-Universidad de Guadalajara, Blvd. M. García Barragán 1421, C.P. 44430 Guadalajara, Jal., Mexico;2. Departamento de Madera Celulosa y Papel, Universidad de Guadalajara, Km. 15.5 Carretera Guadalajara-Nogales, C.P. 45110 Zapopan, Jalisco, Mexico;3. Unidad de Tecnología Agroalimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. (CIATEJ), A.C. Av. Normalistas 800, Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico |
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| Abstract: | The role of dissolved oxygen (DO) and function of agitation in hyaluronic acid fermentation by Streptococcus zooepidemicus ATCC 39920 were explored. With controlled DO levels, it was found that the present strain grew as well under both aerobic and anaerobic conditions. Dissolved oxygen plays a role as a stimulant in the HA synthesis; the intrinsic factor affecting the efficiency of HA synthesis is DO level; and there existed a critical DO level of 5% air saturation for the HA synthesis. On the other hand, agitation functions to mix the broth, to enhance oxygen absorption, but not to release HA capsule. In addition, vigorous agitation would lengthen the operation time. It therefore suggests that the relevant criteria for scaling up the fermentor are to maintain DO level above the critical value, and to provide a mild agitation for homogeneity in the fermentor. |
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