Microbial hyaluronic acid production

Abstract

Hyaluronic acid (HA) is a commercially valuable medical biopolymer increasingly produced through microbial fermentation. Viscosity limits product yield and the focus of research and development has been on improving the key quality parameters, purity and molecular weight. Traditional strain and process optimisation has yielded significant improvements, but appears to have reached a limit. Metabolic engineering is providing new opportunities and HA produced in a heterologous host is about to enter the market. In order to realise the full potential of metabolic engineering, however, greater understanding of the mechanisms underlying chain termination is required.

Optimization of Production and Preliminary Characterization of New Exopolysaccharides from <i>Gluconacetobacter hansenii</i> LMG1524

“…Two examples are: hyaluronic acid from group C streptococci which is used in medical fields as surgery and cutaneous wound healing [2] and bacterial cellulose which is used for acoustic membranes and wound dressing [3].…”

Effect of Various Physical Parameters and Statistical Medium Optimization on Production of Hyaluronic Acid Using S. Equi Subsp. Zooepidemicus ATCC 39920

“…For the shake flask experiments the 24 h fully fermented broth was taken for analysis and it is kept constant for the batches to be taken in fermenter, simultaneous HA assay and viscosity MICROBIOLOGY measurements were carried out to predetermine the reduction in the HA production at late hours. The organism is a fast growing organism which attains its maximum HA production at log 16 under the provided conditions (Chong et al, 2005).…”

Rapid determination of hyaluronic acid concentration in fermentation broth with near-infrared spectroscopy

“…In recent years, HA from microbial fermentation is receiving increased attention for avoidance of cross-species viral infection and the use of hazardous solvents. 3,4 Concentration is one of the most fundamental parameters in fermentation process. Determination of HA concentration in fermentation broth is not only one of the necessary steps when screening HA highyielding bacterial strains, but also a routine measurement during the fermentation process control and optimization.…”