Production of hyaluronic acid by repeated batch fermentation

Huang, Wei‐Chih; Chen, Shu‐Jen; Chen, Teh-Liang

doi:10.1016/j.bej.2008.01.021

Cited by 58 publications

(30 citation statements)

References 15 publications

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“…There are several immobilization techniques, and the right choice of the immobilization method and the type of carrier are crucial factors for the development of an efficient system [8,17]. Additionally, the fermentation operation mode also influences the process efficiency, with repeated batch being a well-known method for enhancing the productivity of microbial cultures [18][19][20]. The use of immobilized cell systems is particularly feasible for repeated batch fermentation because it facilitates the biomass recovery for use in the subsequent batches.…”

Section: Introductionmentioning

confidence: 99%

Production of fructooligosaccharides and β-fructofuranosidase by batch and repeated batch fermentation with immobilized cells of Penicillium expansum

Mussatto

Prata

Rodrigues

et al. 2012

Eur Food Res Technol

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The production of fructooligosaccharides (FOS) and b-fructofuranosidase (FFase) by immobilized cells of Penicillium expansum was evaluated. In an initial stage, different low-cost materials including synthetic fiber, polyurethane foam, stainless steel sponge, loofah sponge, and cork oak were tested as carrier for the fungus immobilization. Additionally, the influence of the inoculum age (1 or 3 weeks) on cells immobilization, FOS and FFase production was also verified. Synthetic fiber and polyurethane foam were the best materials for P. expansum immobilization (2.21 and 1.98 g/g carrier, respectively) and FOS production (120.3 and 104.8 g/l), and gave also high results of FFase activity (23.01 and 32.42 U/ml). Then, the production of FOS and FFase by repeated batch fermentation with P. expansum immobilized on synthetic fiber was studied, aiming to improve the batch fermentation results. The results obtained in this stage were very promising with FOS yields of 87, 72, and 44 %, in the 3 initial cycles (60 h), respectively; the FFase activity was constant throughout the process (6 cycles, 96 h). Repeated batch fermentation with immobilized cells of P. expansum was found as being a technology with great potential for FOS and FFase production on industrial scale.

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Section: Introductionmentioning

confidence: 99%

Production of fructooligosaccharides and β-fructofuranosidase by batch and repeated batch fermentation with immobilized cells of Penicillium expansum

Mussatto

Prata

Rodrigues

et al. 2012

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…Therefore, the microbial HA production is attracting more and more research interests. Huang et al [7] investigated the production of HA with repeated batch culture, by which HA productivity was increased by 2.5-fold compared with the batch culture. Kim et al [12] developed a novel cell growth based multi-stage agitation speed and temperature control approach to improve HA production, which achieved 5.4 g/L on an industrial scale.…”

Section: Discussionmentioning

confidence: 99%

“…HA is a commercially valuable medical biopolymer increasingly produced via microbial fermentation, and HA from microbial fermentation would become the predominant source in the biomedical and cosmetic markets [7]. Therefore, the microbial HA production is attracting more and more research interests.…”

Section: Discussionmentioning

confidence: 99%

“…HA is synthesized as an extracellular capsule by group A and C streptococci. HA from microbial fermentation would become the predominant source in the biomedical and cosmetic markets, and thus it was crucial to improve HA productivity to meet the increasing market demand [7]. Microbial HA production was limited by many factors, such as the high broth viscosity and low oxygen mass transfer efficiency [8], the carbon and energy competitions among cell growth, lactic acid production and HA synthesis [9], and the inhibition of lactic acid on cell growth and HA synthesis and so on [10].…”

Section: Introductionmentioning

confidence: 99%

“…Kim et al [11] selected a strain producing high molecular weight HA and optimized the culture conditions including the temperature, pH, agitation speed, and aeration rate and so on. Huang et al [7] enhanced HA productivity with a repeated batch culture mode, and Kim et al [12] developed a novel cell growth-based multi-stage agitation speed and temperature control approach to improve HA production. In the previous work, we studied the influence of culture modes on microbial HA production [13] and enhanced HA production by a two-stage fed-batch and batch culture strategy to redirect the carbon flux from cell growth to HA synthesis [14].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparative study on the influence of dissolved oxygen control approaches on the microbial hyaluronic acid production of Streptococcus zooepidemicus

Liu

Chen

et al. 2009

Bioprocess Biosyst Eng

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Three different dissolved oxygen (DO) control approaches were proposed to improve hyaluronic acid (HA) production: a three-stage agitation speed control approach, a two-stage DO control approach, and an oxygen vector perfluorodecalin (PFC) applied approach. In the three-stage agitation speed control approach, agitation speed was 200 rpm during 0-8 h, 400 rpm during 8-12 h, and 600 rpm during 12-20 h. In the two-stage DO control strategy, DO was controlled at above 10% during 0-8 h and at 5% during 8-20 h. In the PFC applied approach, PFC (3% v/v) was added at 8 h. HA production reached 5.5 g/L in the three-stage agitation speed control culture model, and 6.3 g/L in two-stage DO control culture model, and 6.6 g/L in the PFC applied culture model. Compared with the other two DO control approaches, the PFC applied approach had a lower shear stress and thus a higher HA production was achieved.

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Investigation of vinegar production using a novel shaken repeated batch culture system

Schlepütz

Büchs

2013

Biotechnology Progress

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Nowadays, bioprocesses are developed or optimized on small scale. Also, vinegar industry is motivated to reinvestigate the established repeated batch fermentation process. As yet, there is no small-scale culture system for optimizing fermentation conditions for repeated batch bioprocesses. Thus, the aim of this study is to propose a new shaken culture system for parallel repeated batch vinegar fermentation. A new operation mode - the flushing repeated batch - was developed. Parallel repeated batch vinegar production could be established in shaken overflow vessels in a completely automated operation with only one pump per vessel. This flushing repeated batch was first theoretically investigated and then empirically tested. The ethanol concentration was online monitored during repeated batch fermentation by semiconductor gas sensors. It was shown that the switch from one ethanol substrate quality to different ethanol substrate qualities resulted in prolonged lag phases and durations of the first batches. In the subsequent batches the length of the fermentations decreased considerably. This decrease in the respective lag phases indicates an adaptation of the acetic acid bacteria mixed culture to the specific ethanol substrate quality. Consequently, flushing repeated batch fermentations on small scale are valuable for screening fermentation conditions and, thereby, improving industrial-scale bioprocesses such as vinegar production in terms of process robustness, stability, and productivity.

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Production of hyaluronic acid by repeated batch fermentation

Cited by 58 publications

References 15 publications

Production of fructooligosaccharides and β-fructofuranosidase by batch and repeated batch fermentation with immobilized cells of Penicillium expansum

Production of fructooligosaccharides and β-fructofuranosidase by batch and repeated batch fermentation with immobilized cells of Penicillium expansum

Comparative study on the influence of dissolved oxygen control approaches on the microbial hyaluronic acid production of Streptococcus zooepidemicus

Investigation of vinegar production using a novel shaken repeated batch culture system

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