| Title | Statistical experimental design optimization of rhamsan gum production by Sphingomonas sp. CGMCC 6833 |
|---|---|
| Author | Xiao-Ying Xu1,2, Shu-Hao Dong2, Sha Li1, Xiao-Ye Chen2, Ding Wu1, and Hong Xu2* |
| Address | 1College of Food Science and Engineering, Jiangsu Key Laboratory for Grain and Oil Quality Control and Further Processing Technology, Nanjing University of Finance and Economics, Nanjing 210023, P. R. China, 2State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing University of Technology, Nanjing 211816, P. R. China |
| Bibliography | Journal of Microbiology, 53(4),272-278, 2015, |
| DOI | 10.1007/s12275-015-3662-2 |
| Key Words | Sphingomonas sp. CGMCC 6833, rhamsan gum, medium optimization, central composite experimental design |
| Abstract | Rhamsan gum is a type of water-soluble exopolysaccharide produced by species of Sphingomonas bacteria. The optimal fermentation medium for rhamsan gum production by Sphingomonas sp. CGMCC 6833 was explored definition. Single-factor experiments indicate that glucose, soybean meal, K2HPO4 and MnSO4 compose the optimal medium along with and initial pH 7.5. To discover ideal cultural conditions for rhamsan gum production in a shake flask culture, response surface methodology was employed, from which the following optimal ratio was derived: 5.38 g/L soybean meal, 5.71 g/L K2HPO4 and 0.32 g/L MnSO4. Under ideal fermentation rhamsan gum yield reached 19.58 g/L ?1.23 g/L, 42.09% higher than that of the initial medium (13.78 g/L ? 1.38 g/L). Optimizing the fermentation medium results in enhanced rhamsan gum production. |