Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production

Abstract

In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or the conventional brain heart infusion medium. Fermentation in Erlenmeyer flasks produced low biomass and hyaluronic acid concentrations. The hyaluronic acid concentration and viscosity increased from 0.15 g/L and 3.87 cP (no aeration or medium supplementation) to 1.76 g/L and 107 cP, when aeration (2 vvm) and 60 g/L of yeast extract were used. The results suggest the production of low-molecular weight hyaluronic acid oligomers instead of the high molecular weight polymer.

Improvement Production of Hyaluronic Acid by Streptococcus zooepidemicus in Sugarcane Molasses

“…Because molasses has a low total nitrogen content, supplementation with yeast extract is necessary to achieve an ideal carbon/nitrogen ratio. Lancefield group A and C streptococci bacteria require complex nutrients due to their limited ability to synthesize specific amino acids and vitamins [19,35]. Previous studies suggested that certain essential amino acids cannot be synthesized from an inorganic nitrogen source, because hyaluronic acid production in this medium is very low [36,37].…”

“…Vázquez et al [14,17] reported the successful use of marine peptones from fishing byproducts for hyaluronic acid production. Agricultural resource derivatives such as cashew apple juice, cheese whey, and soy protein were also studied [11,18,19]. For instance, Amado et al [20] saved 70 % of the nutrient cost by replacing commercial peptone with cheese whey during polymer production.…”