Effect of pH on the batch fermentation of pullulan from sucrose medium

Two strains of the yeast‐like fungus Aureobasidium pullulans 2552 and 140B have been used for the fermentative production of the polysaccharide pullulan from a sucrose synthetic medium. In the batch fermentation, either in Erlenmeyers or in the fermentor, the pH of the culture medium was decreased rapidly from its initial pH value of 5.5 to the self‐stabilized final value of 2.5 within 24 h. Experiments on the effect of initial pH on the fermentation revealed that at very low initial pH values, such as at pH 2, the polysaccharide production was in‐significant. However, the biomass concentration obtained was very high at this very low initial pH value. This interesting phenomenon was served as the basic principle for the development of the bistaged pH fermentation process for the production of pullulan. In this process the first stage of fermentation was conducted at the very acidic pH for the best production of biomass. When the biomass concentration reached its maximum value, the second stage of fermentation was initiated by adjusting the medium pH to a higher value for promoting the synthesis of the polysaccharide. Experiments conducted in Erlenmeyers and in the fermentor confirmed this concept. The bistaged pH process enhanced the polysaccharide concentration in the medium, influenced the rheological properties of the fermentation broth, and has a potential of operation under nonsterile and nonaseptic conditions.