Optimization and effect of dairy industrial waste as media components in the production of hyaluronic acid by Streptococcus thermophilus

Abstract

Hyaluronic acid (HA) production using a dairy industrial waste is a more cost-efficient strategy than using an expensive synthetic medium. In this study, we investigated the production of HA using Streptococcus thermophilus under shake flask conditions using dairy industrial waste as nutritional supplements, namely whey permeate (WP) and whey protein hydrolysate (WPH). Preliminary screening using Plackett-Burman design exhibited WP, WPH, initial pH, and inoculum size as significant factors influencing HA titer. Response surface methodology design of four factors was formulated at three levels for enhanced production of HA. Shake flask HA fermentation by S. thermophilus was performed under global optimized process conditions and the optimal HA titer (342.93 mg L(-1)) corroborates with Box-Behnken design prediction. The molecular weight of HA was elucidated as 9.22-9.46 kDa. The ultralow-molecular weight HA reported in this study has a potential role in drug and gene delivery applications.

Production of biodegradable microbial polymers from whey

“…However, a further increase in upscaling this process at pilot-or industrial-scale level could be expected. In addition, the observed consistent production of ultralow-molecular weight (9.22-9.46 kDa) HA by such a microbial fermentation would be of high commercial significance over the conventional fragmentation processes for high-molecular weight HA (Mohan et al 2016).…”

“…Its synthesis from the precursors (UDP-D-glucuronate and UDP-N-acetylglucosamine) is catalysed by the hyaluronan synthase (HasA) (EC 2.4.1.212) (Chong et al 2004;Rehm 2010). Although HA is increasingly produced by microbial fermentation (Brown et al 2008), renewable resources, including CW, are still little used and currently limited to a few studies (Amado et al 2016;Mohan et al 2016). Thus, the producer strain Streptococcus equi subsp.…”

“…It is noteworthy that significantly cheaper (2.5-3 times) cultivation media were used, as both the W and WH fractions were able to completely replace the more expensive yeast extract and peptone required in standard media (Amado et al 2016). Another producer strain Streptococcus thermophilus NCIM 2904 (Mohan et al 2016) was also used to obtain HA by including both whey permeate (WP) and whey protein hydrolysate (WPH) in the nutrient medium supplemented with mineral salts. Cultivations were performed in 250-mL shake flasks at 37 °C and 150 rpm for 24 h. Under optimised (WP and WPH concentrations, initial pH, inoculum size) HA achieved as if low 0.343 g/L (0.014 g/L/h) concentration.…”

Optimization of the culture condition of Bacillus mucilaginous using Agaricus bisporus industrial wastewater by Plackett–Burman combined with Box–Behnken response surface method

“…It can filter out factors that significantly influence experimental results with the fewest experiments and facilitate making experimental results more scientifically. Therefore, it is generally used in media or conditions of fermentation (Atli et al 2013; Tian et al 2014; Mohan et al 2016), methods or technology of extraction (Chen et al 2015b, 2017b), and so on. In this study, three significant factors including shaking speed, culturing temperature, and initial pH were filtered out with Plackett–Burman.…”

Caracterização De Pacientes Com Úlcera De Pé Diabético Atendidos Em Hospitais Da Rede Pública De São Luís Maranhão

“…De acordo com Vázquez et al (2010) mais de 80 % dos custos da produção de AH microbiano são devido ao meio de fermentação. Alguns trabalhos recentes têm substituído as fontes tradicionais por subprodutos industriais com a finalidade de baratear a produção, além de agregar valor aos subprodutos, que de outra maneira poderiam ser descartados como resíduos, como soro de queijo (AMADO et al, 2015), soro de leite (MOHAN et al, 2015;PIRES, et al, 2010), milhocina (AMADO et al, 2017;PAN, 2014), melaço de cana-de-açúcar bruto (AMADO et al, 2017) e melaço pré-tratado (PAN et al, 2017).…”