Abstract
When Pseudomonas mendocina NK-01 was cultivated in a 200-L fermentor using glucose as carbon source, 0.316 g L−1 medium-chain-length polyhydroxyalkanoate (PHAMCL) and 0.57 g L−1 alginate oligosaccharides (AO) were obtained at the end of the process. GC/MS was used to characterize the PHAMCL, which was found to be a polymer mainly consisting of 3HO (3-hydroxyoctanoate) and 3HD (3-hydroxydecanoate). T m and T g values for the PHAMCL were 51.03°C and −41.21°C, respectively, by DSC. Its decomposition temperature was about 300°C. The elongation at break was 700% under 12 MPa stress. MS and GPC were also carried out to characterize the AO which had weight-average molecular weights of 1,546 and 1,029 Da, respectively, for the two main components at the end of the fermentation process. MS analysis revealed that the AO were consisted of β-d-mannuronic acid and/or α-l-guluronic acid, and the β-d-mannuronic acid and/or α-l-guluronic acid residues were partially acetylated at position C2 or C3.
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Acknowledgements
This study was supported by Key Project, Tianjin, China (09JCZDJC18400 and 09ZCKFSH00800), National Natural Science Foundation of China (31070039 and 51073081) and Tianjin Application of basic and advanced technology research project (11JCYBJC 09500).
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Fig. S1
The standard curve of alginate purchased from a Tokyo Kaei Kogyo Co., Ltd. (Tokyo, Japan) treated with alginate lyase (DOC 28 kb)
Fig. S2
The sketch map for the acid hydrolysis of AO from Pseudomonas mendocina NK-01 and alginate purchased from Tokyo Kaei Kogyo Co., Ltd. (DOC 327 kb)
Table S1
UV absorption of alginate purchased from alginate purchased from a Tokyo Kaei Kogyo Co., Ltd. (Tokyo, Japan) treated with alginate lyase (DOC 32 kb)
Table S2
Result of BIOLOG analysis using GN plate (DOC 36 kb)
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Guo, W., Song, C., Kong, M. et al. Simultaneous production and characterization of medium-chain-length polyhydroxyalkanoates and alginate oligosaccharides by Pseudomonas mendocina NK-01. Appl Microbiol Biotechnol 92, 791–801 (2011). https://doi.org/10.1007/s00253-011-3333-0
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DOI: https://doi.org/10.1007/s00253-011-3333-0