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Rhamsan gum production by S phingomonas sp. CGMCC 6833 using a two‐stage agitation speed control strategy
Author(s) -
Xu Xiao Ying,
Zhu Ping,
Li Sha,
Chen Xiao Ye,
Jiang Xing Huan,
Xu Hong
Publication year - 2014
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1002/bab.1185
Subject(s) - fermentation , industrial fermentation , chemistry , production rate , food science , growth rate , chromatography , mathematics , process engineering , geometry , engineering
Varying the agitation speed could greatly affect rhamsan gum production by S phingomonas sp. CGMCC 6833. Batch fermentations at agitation speeds of 400, 600, 800, and 1,000 rpm were therefore carried out. The time course of specific cell growth rate, specific glucose consumption rate, and specific rhamsan gum formation rate was subsequently determined. Based on the results, a novel two‐stage agitation speed control strategy was developed. From 0 to 13 H, the high specific cell growth and glucose consumption rates were achieved by setting the agitation speed of the fermenter at 800 rpm. From 13 H onward to the end of fermentation, the glucose consumption rate and specific cell growth rate were high at the agitation speed of 600 rpm. Using this method, the maximum concentration and productivity of rhamsan gum reached 21.63 ± 1.76 g L −1 and 0.338 ± 0.028 g L −1 H −1 , respectively, which were both higher than the optimum results obtained at constant agitation speeds.