Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

Food Chemistry
Isabel Rodríguez AmadoJosé A Teixeira

Abstract

This study focuses on the optimisation of cheese whey formulated media for the production of hyaluronic acid (HA) by Streptococcus zooepidemicus. Culture media containing whey (W; 2.1g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA productions. Both W and WH produced high yields on protein consumed, suggesting cheese whey is a good nitrogen source for S. zooepidemicus production of HA. Polysaccharide concentrations of 4.0 g/L and 3.2g/L were produced in W and WH in a further scale-up to 5L bioreactors, confirming the suitability of the low-cost nitrogen source. Cheese whey culture media provided high molecular weight (>3000 kDa) HA products. This study revealed replacing the commercial peptone by the low-cost alternative could reduce HA production costs by up to a 70% compared to synthetic media.

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Citations

Jun 28, 2017·International Journal of Pharmaceutics·Isabel RodríguezVitaliy V Khutoryanskiy
Dec 3, 2016·Applied Biochemistry and Biotechnology·Nicole Caldas PanMaria Antonia Pedrine Colabone Celligoi
May 31, 2017·Bioresource Technology·Filomena FreitasMaria A M Reis
Jan 2, 2018·Current Opinion in Biotechnology·Abinaya BadriMattheos Ag Koffas
Jun 1, 2021·Preparative Biochemistry & Biotechnology·Wilza Kímilly Vital de PaivaFrancisco Caninde de Sousa Júnior

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