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

Xiao-Ying Xu; Shu-Hao Dong; Sha Li; Xiao-Ye Chen; Ding Wu; Hong Xu

doi:10.1007/s12275-015-3662-2

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Research Support, Non-U.S. Gov't
Statistical experimental design optimization of rhamsan gum production by Sphingomonas sp. CGMCC 6833: Xiao-Ying Xu ^1,2, Shu-Hao Dong ², Sha Li ¹, Xiao-Ye Chen ², Ding Wu ¹, Hong Xu ²; Journal of Microbiology 2015;53(4):272-278.
DOI: https://doi.org/10.1007/s12275-015-3662-2
Published online: April 8, 2015

¹College of Food Science and Engineering, Jiangsu Key Laboratory for Grain and Oil Quality Control and Further Processing Technology, Nanjing University of Finance and Economics, Nanjing 210023, P. R. China, ²State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing University of Technology, Nanjing 211816, P. R. China¹College of Food Science and Engineering, Jiangsu Key Laboratory for Grain and Oil Quality Control and Further Processing Technology, Nanjing University of Finance and Economics, Nanjing 210023, P. R. China, ²State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing University of Technology, Nanjing 211816, P. R. China

Corresponding author: Hong Xu , Tel: +86-25-58139433,

Received: 20 December 2013 • Revised: 11 December 2014 • Accepted: 22 December 2014

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Abstract

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.

Keywords: Sphingomonas sp. CGMCC 6833;rhamsan gum;medium optimization;central composite experimental design

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

J. Microbiol. 2015;53(4):272-278. Published online April 8, 2015

DOI: https://doi.org/10.1007/s12275-015-3662-2

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