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 fer-mentor 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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Ogrodowski, C.S., Hokka, C.O., Santana, M.H.A. (2005). Production of Hyaluronic Acid by Streptococcus . In: Davison, B.H., Evans, B.R., Finkelstein, M., McMillan, J.D. (eds) Twenty-Sixth Symposium on Biotechnology for Fuels and Chemicals. ABAB Symposium. Humana Press. https://doi.org/10.1007/978-1-59259-991-2_63
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DOI: https://doi.org/10.1007/978-1-59259-991-2_63
Publisher Name: Humana Press
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