Statistical experimental design optimization of rhamsan gum production by Sphingomonas sp. CGMCC 6833

• Published in: The journal of microbiology 2015, 53(4), , pp.272-278
• Main Authors: Xu, Xiao-Ying, Dong, Shu-Hao, Li, Sha, Chen, Xiao-Ye, Wu, Ding, Xu, Hong
• Format: Article
• Language: English
• Subjects: Biomedical and Life Sciences; Bioreactors; Carbon; Culture Media - chemistry; Design optimization; Experimental design; Experiments; Fermentation; Food science; Glucose; Glucose - metabolism; Glycine max - metabolism; Hydrogen-Ion Concentration; Life Sciences; Methods; Microbial Physiology and Biochemistry; Microbiology; Polysaccharides, Bacterial - biosynthesis; Soybeans; Sphingomonas; Sphingomonas - metabolism; Yeast; 생물학
• ISSN: 1225-8873; 1976-3794
• DOI: 10.1007/s12275-015-3662-2

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, K 2 HPO 4 and MnSO 4 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 K 2 HPO 4 and 0.32 g/L MnSO 4 . 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.