Effect of pellet size and stimulating factor on the glucosamine production using Aspergillus sp. BCRC 31742

Sitanggang, Azis Boing; Wu, Ho‐Shing; Wang, Shaw S.; Ho, Yi Cheng

doi:10.1016/j.biortech.2009.12.084

Cited by 65 publications

(32 citation statements)

References 27 publications

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“…But in fact, calcium carbonate is not only a neutralizer; it also has significant influences on fungal pellet size. According to the previous result [13,23], addition of CaCO 3 into the fermenter medium would increase the fungal to form small pellets. Though the pellet size range in this system was not exactly same with that reported by Liao et al [23], but the phenomenon corresponds to those reported by them with the addition of CaCO 3 that increasing the concentration of CaCO 3 would reduce the pellet size.…”

Section: Effect Of Calcium Carbonatementioning

confidence: 78%

“…Furthermore, the fungal morphology is an important parameter in influencing the physical properties of the fermentation broth, e.g., oxygen uptake rate [13,[15][16][17].…”

Section: Resultsmentioning

confidence: 99%

“…On pellet morphology, according to the report by Siedenberg et al [22] and Sitanggang et al [13], the cells of small pellet morphology consumed glucose and fructose faster than big pellet. Therefore, biomass concentration using small pellets culture would be higher than that using big pellets.…”

Section: Morphology In Fermenter Culturementioning

confidence: 94%

“…Because we can pellets, and clumps of A. sydowii BCRC 31742 (10% v/v, 0.23 ± 0.001 gdw seed) were transferred into WF defined medium (superior white fine granulated sugar, 33.9 g/L; peptone, 40.6 g/L; KH 2 PO 4 , 0.5 g/L; MgSO 4 ·7H 2 O, 0.5 g/L; CaCl 2 ·2H 2 O, 0.1 g/L). The flask cultures were similar to our previous studies [6,13], using shake flask (250 mL, working volume of 150 mL) incubated at 30°C, pH 7 and shaken at 200 rpm for 5 days. Next, the medium (3 L working volume) is introduced into a 5 L fermenter and use the fermenter controlling system to control pH, temperature, agitation, aeration and dissolved oxygen.…”

Section: Introductionmentioning

confidence: 97%

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Effect of Oxygen Transfer and Pellet Size for Producing of Glucosamine Using Aspergillus sydowii BCRC 31742 Cultivated in a Fermenter

Hs¹,

Lin²

2017

J Food Process Technol

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Section: Effect Of Calcium Carbonatementioning

confidence: 78%

“…Furthermore, the fungal morphology is an important parameter in influencing the physical properties of the fermentation broth, e.g., oxygen uptake rate [13,[15][16][17].…”

Section: Resultsmentioning

confidence: 99%

Section: Morphology In Fermenter Culturementioning

confidence: 94%

Section: Introductionmentioning

confidence: 97%

See 2 more Smart Citations

Effect of Oxygen Transfer and Pellet Size for Producing of Glucosamine Using Aspergillus sydowii BCRC 31742 Cultivated in a Fermenter

Hs¹,

Lin²

2017

J Food Process Technol

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show abstract

“…was optimum after 35 hours, which produces 0.164 mg.mL -1 164 ppm of glucosamine [14], using Actinomycetes ANL-4 starter produces highest glucosamine about 9,784.25 ppm on day 5 [29], using Aspergillus sp. BCRC 31742 produces highest glucosamine of 7,480 ppm [42].…”

Section: Glucosamine Productionmentioning

confidence: 98%

Study of Glucosamine Production from Shrimp Shells by Fermentation Using Trichoderma harzianum

Hardoko

Sasmito

Puspitasari

et al. 2017

JELS

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Shrimp shells are one of chitin sources in Indonesia which is potential to be converted into multifunctional glucosamine. This research was aimed to study the glucosamine production by fermentation using Trichoderma harzianum. Method used was experimental fermentation with pH treatment of 3-5 and fermentation duration of 10-20 days, and designed using Response Surface Methodology (RSM). Results showed that fermentation duration of 10-20 days has reached the optimum point of glucosamine production from shrimp shells using T. harzianum. The highest production of Dglucosamine in fermentation using T. harzianum occurred on initial pH of 5.41 and fermentation duration of 15 days (18,294.95 ppm), while the highest N-Acethyl-D-Glucosamine production occurred on initial pH of 3.00 and fermentation duration of 20 days (127,000.00 ppm).

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Rewiring the Glucose Transportation and Central Metabolic Pathways for Overproduction of N‐Acetylglucosamine in Bacillus subtilis

Deng

Liu

et al. 2017

Biotechnology Journal

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N-acetylglucosamine (GlcNAc) is an important amino sugar extensively used in the healthcare field. In a previous study, the recombinant Bacillus subtilis strain BSGN6-P -glmS-pP43NMK-GNA1 (BN0-GNA1) had been constructed for microbial production of GlcNAc by pathway design and modular optimization. Here, the production of GlcNAc is further improved by rewiring both the glucose transportation and central metabolic pathways. First, the phosphotransferase system (PTS) is blocked by deletion of three genes, yyzE (encoding the PTS system transporter subunit IIA YyzE), ypqE (encoding the PTS system transporter subunit IIA YpqE), and ptsG (encoding the PTS system glucose-specific EIICBA component), resulting in 47.6% increase in the GlcNAc titer (from 6.5 ± 0.25 to 9.6 ± 0.16 g L ) in shake flasks. Then, reinforcement of the expression of the glcP and glcK genes and optimization of glucose facilitator proteins are performed to promote glucose import and phosphorylation. Next, the competitive pathways for GlcNAc synthesis, namely glycolysis, peptidoglycan synthesis pathway, pentose phosphate pathway, and tricarboxylic acid cycle, are repressed by initiation codon-optimization strategies, and the GlcNAc titer in shake flasks is improved from 10.8 ± 0.25 to 13.2 ± 0.31 g L . Finally, the GlcNAc titer is further increased to 42.1 ± 1.1 g L in a 3-L fed-batch bioreactor, which is 1.72-fold that of the original strain, BN0-GNA1. This study shows considerably enhanced GlcNAc production, and the metabolic engineering strategy described here will be useful for engineering other prokaryotic microorganisms for the production of GlcNAc and related molecules.

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Effect of pellet size and stimulating factor on the glucosamine production using Aspergillus sp. BCRC 31742

Cited by 65 publications

References 27 publications

Effect of Oxygen Transfer and Pellet Size for Producing of Glucosamine Using Aspergillus sydowii BCRC 31742 Cultivated in a Fermenter

Effect of Oxygen Transfer and Pellet Size for Producing of Glucosamine Using Aspergillus sydowii BCRC 31742 Cultivated in a Fermenter

Study of Glucosamine Production from Shrimp Shells by Fermentation Using Trichoderma harzianum

Rewiring the Glucose Transportation and Central Metabolic Pathways for Overproduction of N‐Acetylglucosamine in Bacillus subtilis

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