Liu Hui, He Hailin, Wei Lulu, Lei Yinfeng, Liu Mengyu, Ding Yifei, Su Xiaochun, Wang Jinxuan, Yang Jian, Li Shubo
College of Light Industry and Food Engineering, sGuangxi University, Nanning, China.
A CAS Key Laboratory of Tropical Marine Bio-resources and Ecology, Guangdong Key Laboratory of Marine Materia Medica, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, China.
J Sci Food Agric. 2025 Jan 30;105(2):926-936. doi: 10.1002/jsfa.13884. Epub 2024 Sep 23.
As a novel type of extracellular polysaccharide produced by Sphingomonas sp., welan gum has been widely applied in various fields because of its excellent properties. The study has improved the fermentation process.
The initial sucrose concentration, temperature and stirring speed were set to 20 g L, 33 °C and 400 rpm, respectively, and 13.3 g L sucrose was added at 24, 40 and 56 h. The temperature and stirring speed were then set at 28 °C and 600 rpm from 24 to 48 h and 28 °C and 600 rpm from 48 to 72 h, respectively. As a result, welan gum production, dry cell weight, sucrose conversion rate and viscosity were correspondingly increased to 38.60 g L, 5.47 g L, 0.64 g g and 3779 mPa·s, respectively. In addition, the mechanism by which fermentation strategy promotes welan gum synthesis was investigated by transcriptome analysis.
Improving respiration and ATP supply, reducing unnecessary protein synthesis, and alleviating competition between cell growth and welan gum synthesis contribute to promoting the fermentation performance of Sphingomonas sp., thus providing a practical strategy for efficient welan gum production. © 2024 Society of Chemical Industry.
韦兰胶作为鞘氨醇单胞菌属产生的一种新型胞外多糖，因其优异的性能已在各个领域得到广泛应用。该研究改进了发酵工艺。
初始蔗糖浓度、温度和搅拌速度分别设定为20 g/L、33℃和400 rpm，并在24、40和56小时时添加13.3 g/L蔗糖。然后在24至48小时将温度和搅拌速度分别设定为28℃和600 rpm，在48至72小时设定为28℃和600 rpm。结果，韦兰胶产量、干细胞重量、蔗糖转化率和粘度分别相应提高到38.60 g/L、5.47 g/L、0.64 g/g和3779 mPa·s。此外，通过转录组分析研究了发酵策略促进韦兰胶合成的机制。
改善呼吸作用和ATP供应、减少不必要的蛋白质合成以及缓解细胞生长与韦兰胶合成之间的竞争有助于提高鞘氨醇单胞菌属的发酵性能，从而为高效生产韦兰胶提供了一种实用策略。© 2024化学工业协会。
