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Molecular weight and viscosifying power of alginates produced in Azotobacter vinelandii cultures in shake flasks under low power input
Author(s) -
GómezPazarín Karen,
Flores Celia,
Castillo Tania,
Büchs Jochen,
Galindo Enrique,
Peña Carlos
Publication year - 2016
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.4747
Subject(s) - azotobacter vinelandii , laboratory flask , industrial fermentation , fermentation , power (physics) , chemistry , azotobacteraceae , biological system , chemical engineering , nanotechnology , thermodynamics , materials science , food science , physics , biology , organic chemistry , engineering , nitrogenase , nitrogen fixation , nitrogen
BACKGROUND The aim of this study was to evaluate the viscosifying power and mean molecular weight ( MMW ) of alginate synthesized by Azotobacter vinelandii in a region of very low power input; as well as to scale‐up the process of alginate production in a 3 L fermenter using the power input profile (determined in shake flasks) as criterion. RESULTS In cultures developed at very low power input (P/V) (0.02 to 0.68 kW m −3 ) and maximal oxygen transfer rate ( OTR max ) from to 0.85 to 2.8 mmol L ‐1 h ‐1 , both the specific growth rate and alginate production were negatively affected. In contrast, the viscosifying power of the alginate increased significantly, with respect to that obtained at the highest power input (1.6 kW m −3 ). This behavior was related to the synthesis of alginates with a high MMW (2240 kDa ). When profiles of power input determined in shake flasks at very low P/V were reproduced in a stirred fermentor, it was possible to reproduce the same trends in both the alginate production and the polymer viscosifying power. CONCLUSION This study provides useful information in order to implement new scale‐up strategies for alginate production, exhibiting chemical characteristics and viscosifying properties superior to commercial alginates. © 2015 Society of Chemical Industry