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|Title:||Production of Mannatide by α-hemolytic Streptococcus Using Batch Fermentation with pH-shift Control|
|Keywords:||α-hemolytic Streptococcus;Mannatide;pH-Shift;Batch Fermentation|
|Abstract:||Mannatide was a glycopeptide with a variety of bioactive compounds and isolated from fermentation broth of cultured a-hemolytic streptococci strain H1S-33. The influence of pH value on production of mannatide in batch fermentations was studied. The optimal values for biomass and mannatide production occurred at pH 7.5 and 7.0, reaching 17.91 g/L and 0.77 g/L, respectively, at constant pH in 5-L stirred fermenters. As a result, an effective pH-shift control strategy was established for the fermentation of mannatide in 5-L stirred fermenters. In this strategy, pH was controlled to 7.5 for the first 8 h of fermentation, and then subsequently shifted to 7.0 and maintained until the end of the process. The maximal mannatide production (0.98 g/L) was 27.6, 37.6 and 51.5% higher than that of the fermentation at constant pH 7.0 and 7.5 in 5-L stirred fermenters and initial pH 7.5 in shake flasks by taking the pH-shift control strategy. These findings suggested that pH-shift control in batch fermentations of α-hemolytic Streptococcus H1S-33 could enhance production of mannatide in 5-L stirred fermenters. This study would be helpful for the design of a highly efficient mannatide biosynthesis process.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.76(09) [September 2017]|
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