A simple method for the production of low molecular weight hyaluronan by in situ degradation in fermentation broth

Abstract

Fermentation of hyaluronan (HA) by Streptococcus zooepidemicus was carried out in a 10-L fermentor. When the medium pH was controlled at 7.0 and the temperature was maintained at 38°C for 12 h followed by 35°C for 8 h, the yield of HA was 4.83 g/L with a molecular weight of 1,890 kDa. After the cells were removed by centrifugation from the fermentation broth, HA was slowly degraded to low molecular weight HA by hyaluronidase at a suitable temperature without a decrease in HA concentration. If the time and temperature for enzymatic degradation were controlled, the desired low molecular weight HA could be obtained by in situ degradation in the fermentation broth. The method does not require the addition of exogenous hyaluronidase, and is a simple way to produce low molecular weight HA.

Recombinant Bacillus subtilis for Enhanced Production of High Molecular Weight Hyaluronic Acid

“…Due to its unique physico-chemical properties, HA nds broad applications in medicine and cosmetics. This polysaccharide is employed in treating osteoarthritis, ophthalmic surgery, plastic surgery, wound healing, drug delivery, and skin hydration (Bukhari et al 2018;Mei et al 2019). The speci c application elds depend on HA's molecular weight.…”

Production of Hyaluronic Acid from Molasses by Streptococcus thermophilus TISTR 458

“…However, there are some limitations of the isolation process at an industrial scale and the argument in ethical issues [2]. Therefore, various studies on HA production using microbial fermentation such as S. zooepidemicus [5][6][7] and S. thermophilus [8,9] have been reported.…”