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Production of hyaluronic acid by Streptococcus

The effects of the addition of lysozyme and aeration on the formation and the rheological properties of the product

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Abstract

The effects of the addition of lysozyme and forced aeration on the rheological properties and production of hyaluronic acid by Streptococcus zooepidemicus were investigated. Lysozyme was added to the culture broth in two pulses during the exponential and stationary phases of a fermentation carried out in a rotary shaker (150 rpm), using 200 mL Erlenmeyer flasks. The effect of aeration was evaluated by feeding air into a 2.5 L fermentor at a 2 vvm rate. The effects were analyzed in terms of concentration, viscosity, viscoelasticity, and molecular weight of the hyaluronic acid produced.

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Authors and Affiliations

  1. School of Chemical Engineering, State University of Campinas, C.P. 6066, CEP:13083-970, Campinas, SP, Brazil

    C. S. Ogrodowski & M. H. A. Santana

  2. Chemical Engineering Department (DEQ), São Carlos Federal University, Brazil

    C. O. Hokka

Authors
  1. C. S. Ogrodowski
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  2. C. O. Hokka
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  3. M. H. A. Santana
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Ogrodowski, C.S., Hokka, C.O. & Santana, M.H.A. Production of hyaluronic acid by Streptococcus . Appl Biochem Biotechnol 122, 753–761 (2005). https://doi.org/10.1385/ABAB:122:1-3:0753

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  • DOI: https://doi.org/10.1385/ABAB:122:1-3:0753

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