ISSN: 0973-7510

E-ISSN: 2581-690X

Cui Xu1#, Jialan Zhang2#, Qiu Xiong1, Yali Chen1 and Mengxiang Gao1,3
1College of Life Science, Yangtze University, Jingzhou, Hubei-434025, China.
2College of Animal Science, Yangtze University, Jingzhou, Hubei-434025, China.
3Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei-434025, China.
J Pure Appl Microbiol. 2014;8(4):2543-2548
© The Author(s). 2014
Received: 03/05/2014 | Accepted: 25/06/2014 | Published: 31/08/2014

Temperature is one of the most important environmental factors for cell growth and product formation. Batch microbial mannatide fermentations by a-hemolytic Streptococcus H1S-33 at various temperatures, ranging from 28 to 39 oC, were studied. The lag time was shorter and the specific cell growth rate and specific mannatide production rate in the early stages of growth were higher at 30 oC or higher temperature. The average cell growth rate was higher and the biomass reached the maximum earlier than other temperature at 37 oC during fermentation 0-11 h and declined obviously after 11 h, but they remained at a higher level at 33 oC after 11 h. Therefore the two-phase temperature control strategy was presented. The temperature control strategy was that the temperature was 37 oC during 0-11 h, it was adjusted to 33 oC with the descending 1 oC an hour after 11 h. The biomass (dry cell weight) and mannatide production yield reached 9.24 g·L-1 and 1.16 g·L-1 at the variable temperature, respectively, which were higher than those at other temperatures.


α-hemolytic Streptococcus, fermentation, temperature, mannatide

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© The Author(s) 2014. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.