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Production of Rhamsan Gum Using a Two-Stage pH Control Strategy by Sphingomonas sp. CGMCC 6833

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Abstract

In this paper, the production of rhamsan gum from Sphingomonas sp. CGMCC 6833 at different pH values was investigated. Based on kinetic analysis, a two-stage strategy for pH control was proposed. During the first 10 h, pH was controlled at 7.5 to maintain high specific cell growth rate and specific glucose consumption rate. After 10 h, pH decreased naturally to 7.0; this value was retained to maintain high specific rhamsan gum formation rate. Using this method, the maximum concentration and productivity of rhamsan gum reached 18.56 ± 1.68 g/L and 0.290 ± 0.026 g/L/h, which are 12.83 and 12.84 % higher than the optimum results obtained at natural pH, respectively.

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Acknowledgments

This work was financially supported by the National Natural Science Foundation of China (Nos. 21006050 and 21106062) and the National Key Technology R&D Program (No. 2011BAD23B04)

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Authors and Affiliations

  1. College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing University of Technology, No. 30 Puzhu South Road, Pukou District, Nanjing, 211800, China

    Xu Xiao Ying, Zhu Ping, Li Sha, Chen Xiao Ye, Yao Zhong & Xu Hong

  2. College of Food Science and Engineering, Nanjing University of Finance and Economics, Jiangsu key laboratory for grain and oil quality control and further processing technology, No. 3 Wenyuan Road, Qixia District, Nanjing, 210023, China

    Xu Xiao Ying

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  1. Xu Xiao Ying
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  2. Zhu Ping
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  3. Li Sha
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  6. Xu Hong
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Correspondence to Xu Hong.

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Ying, X.X., Ping, Z., Sha, L. et al. Production of Rhamsan Gum Using a Two-Stage pH Control Strategy by Sphingomonas sp. CGMCC 6833. Appl Biochem Biotechnol 172, 168–175 (2014). https://doi.org/10.1007/s12010-013-0492-8

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  • DOI: https://doi.org/10.1007/s12010-013-0492-8

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