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KMID : 0880220150530040272
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Journal of Microbiology
2015 Volume.53 No. 4 p.272 ~ p.278
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Statistical experimental design optimization of rhamsan gum production by Sphingomonas sp. CGMCC 6833
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Xu Xiao-Ying
Dong Shu-Hao
Li Sha
Chen Xiao-Ye
Wu Ding
Xu Hong
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Abstract
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Rhamsan gum is a type of water-soluble exopolysaccharide produced by species of Sphingomonas bacteria. The optimal fermentation medium for rhamsan gum production by Sphingomonas sp. CGMCC 6833 was explored definition. Single-factor experiments indicate that glucose, soybean meal, K2HPO4 and MnSO4 compose the optimal medium along with and initial pH 7.5. To discover ideal cultural conditions for rhamsan gum production in a shake flask culture, response surface methodology was employed, from which the following optimal ratio was derived: 5.38 g/L soybean meal, 5.71 g/L K2HPO4 and 0.32 g/L MnSO4. Under ideal fermentation rhamsan gum yield reached 19.58 g/L ± 1.23 g/L, 42.09% higher than that of the initial medium (13.78 g/L ± 1.38 g/L). Optimizing the fermentation medium results in enhanced rhamsan gum production.
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KEYWORD
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Sphingomonas sp. CGMCC 6833, rhamsan gum, medium optimization, central composite experimental design
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