Volume 12, Issue 3 (2021)                   JMBS 2021, 12(3): 99-110 | Back to browse issues page

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Tabandeh F, Samadi M, Khodabandeh M, aminzadeh S. Optimization of hyaluronic acid by Streptococcus zooepidemicus ATCC 43070 by response surface methodology. JMBS 2021; 12 (3) :99-110
URL: http://biot.modares.ac.ir/article-22-35587-en.html
1- NIGEB , ftabandeh@yahoo.com
Abstract:   (764 Views)
Hyaluronic acid (HA) is a natural and linear polymer that finds a wide-range of applications in medicine, cosmetics, and nutraceuticals because of excellent viscoelasticity, high moisture retention capacity, high biocompatibility and non-toxicity. HA has been recently produced in industrial scale by Streptococcal species. Streptococci are nutritionally fastidious lactic acid bacteria and cannot synthesize some amino acids. Therefore, it is necessary to study and select some commercial culture media for their growth. In this study, HA production and hyaluronidase activity of S. zooepidemicus ATCC 43079 in three culture media were investigated. Regarding the detrimental effect of this enzyme on HA amount, 6-O-Palmitoyl-L-ascorbic acid as hyaluronidase inhibitor was added to culture medium during fermentation. The effect of three variables consisted of glucose concentration, yeast extract concentration and medium pH each at 3 levels were considered and (response surface methodology (RSM) was used for statistical design of experiments to study the HA production by this strain. The results showed that maximum HA production was obtained when glucose concentration, yeast extract concentration and pH were 21.2 g L-1, 43.6 g L-1 and 6.6, respectively. Under optimum conditions, HA was produced as 370±15 mg L-1 which was ~150% more than of HA concentration in basal medium (150±10 mg L-1) and productivity reached 56.74 g L-1 h-1 that was increased 2 fold compared to central point.
Article number: 8
Full-Text [PDF 529 kb]   (415 Downloads)    
Article Type: Original Research | Subject: Microbial biotechnology
Received: 2019/08/10 | Accepted: 2021/05/26 | Published: 2022/07/2

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