Production and Rheological Properties of Welan Gum Produced by Sphingomonas sp. ATCC 31555 with Different Nitrogen Sources

IF 1.2 Q2 Biochemistry, Genetics and Molecular Biology

Journal of Molecular Microbiology and Biotechnology Pub Date : 2017-01-17 DOI:10.1159/000452835

Xiaopeng Xu, Z. Nie, Z. Zheng, Li Zhu, X. Zhan

{"title":"Production and Rheological Properties of Welan Gum Produced by Sphingomonas sp. ATCC 31555 with Different Nitrogen Sources","authors":"Xiaopeng Xu, Z. Nie, Z. Zheng, Li Zhu, X. Zhan","doi":"10.1159/000452835","DOIUrl":null,"url":null,"abstract":"This study aimed to investigate the effect of nitrogen sources on the production and rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555. Six different nitrogen sources were used for ATCC 31555 fermentation, and 2 of these were further analyzed due to their more positive influence on welan gum production and bacterial biomass. Bacterial biomass, welan gum yield, welan viscosity, molecular weight, monosaccharide composition, acyl content, and welan structure were analyzed. Welan gum production and the biomass concentration of ATCC 31555 were higher in media containing NaNO3 and beef extract. Welan viscosity decreased at higher temperatures of 30-90°C, and it increased with a higher welan concentration. In the media containing NaNO3 (3 g·L-1), welan viscosity was higher at 30-70°C and a welan solution concentration of 6-10 g·L-1. With a reduced NaNO3 concentration, the molecular weight of welan gum and the molar ratio of mannose decreased, but the molar ratio of glucuronic acid increased. With different nitrogen sources, the acetyl content of welan gum differed but its structure was similar. NaNO3 and beef extract facilitated welan production. A reduced NaNO3 concentration promoted welan viscosity.","PeriodicalId":16370,"journal":{"name":"Journal of Molecular Microbiology and Biotechnology","volume":"27 1","pages":"55 - 63"},"PeriodicalIF":1.2000,"publicationDate":"2017-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1159/000452835","citationCount":"13","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Molecular Microbiology and Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1159/000452835","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Biochemistry, Genetics and Molecular Biology","Score":null,"Total":0}

引用次数: 13

Abstract

This study aimed to investigate the effect of nitrogen sources on the production and rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555. Six different nitrogen sources were used for ATCC 31555 fermentation, and 2 of these were further analyzed due to their more positive influence on welan gum production and bacterial biomass. Bacterial biomass, welan gum yield, welan viscosity, molecular weight, monosaccharide composition, acyl content, and welan structure were analyzed. Welan gum production and the biomass concentration of ATCC 31555 were higher in media containing NaNO3 and beef extract. Welan viscosity decreased at higher temperatures of 30-90°C, and it increased with a higher welan concentration. In the media containing NaNO3 (3 g·L-1), welan viscosity was higher at 30-70°C and a welan solution concentration of 6-10 g·L-1. With a reduced NaNO3 concentration, the molecular weight of welan gum and the molar ratio of mannose decreased, but the molar ratio of glucuronic acid increased. With different nitrogen sources, the acetyl content of welan gum differed but its structure was similar. NaNO3 and beef extract facilitated welan production. A reduced NaNO3 concentration promoted welan viscosity.

查看原文本刊更多论文

不同氮源鞘氨醇单胞菌ATCC 31555生产的威尔士胶及其流变特性

本研究旨在研究不同氮源对鞘氨单胞菌ATCC 31555产威兰胶产量及流变学特性的影响。6种不同的氮源用于ATCC 31555发酵，并对其中2种氮源对威兰胶产量和细菌生物量的影响进行了进一步分析。分析了细菌生物量、胶产量、胶黏度、分子量、单糖组成、酰基含量和胶结构。在含有NaNO3和牛肉提取物的培养基中，ATCC 31555的威兰胶产量和生物量浓度较高。在30 ~ 90℃温度下，胶黏度降低，胶黏度随胶黏浓度升高而升高。在含有NaNO3 (3 g·L-1)的介质中，在30-70℃、6-10 g·L-1的浓度下，welan黏度较高。随着NaNO3浓度的降低，威兰胶的分子量和甘露糖的摩尔比降低，而葡萄糖醛酸的摩尔比升高。不同氮源下，威兰胶的乙酰基含量不同，但结构相似。NaNO3和牛肉提取物促进了welan的生产。NaNO3浓度的降低提高了welan的粘度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Molecular Microbiology and Biotechnology 生物-生物工程与应用微生物

CiteScore

3.90

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： We are entering a new and exciting era of microbiological study and application. Recent advances in the now established disciplines of genomics, proteomics and bioinformatics, together with extensive cooperation between academic and industrial concerns have brought about an integration of basic and applied microbiology as never before.