Hyaluronic acid has a variety of physiological functions such as moisturizing and lubrication, and has been widely applied in food, medicine and cosmetics. Nowadays, the production of hyaluronic acid mainly relies on the fermentation of S. zooepidemicus. While, unclear genomic background limits the modification of S. zooepidemicus as a chassis cell and the improvement of hyaluronic acid fermentation yield. First, the genome-wide and transcriptome data of S. zooepidemicus WSH-24 were sequenced and analyzed in this study, and it was found that the strain had efficient glycolytic pathway and lactic acid synthesis capabilities, as well as incomplete tricarboxylic acid cycle and the absence of multiple amino acid synthesis pathways. Combined with the analysis of growth curves, this strain was further determined to be deficient in four amino acids: Valine, glutamine, arginine and tryptophan. On top of that, the yield of hyaluronic acid reached (2.65±0.02) g/L by exogenous addition of corresponding amino acids. Subsequently, combined with transcriptome sequencing data, the transcription level of vitamin B5, B7 and B12-related synthetic genes were determined to be low. To effectively improve the synthesis of hyaluronic acid, the yield of hyaluronic acid reached (2.46±0.07) g/L by exogenous addition of corresponding vitamins. Finally, by optimizing the media components, the fermentation concentration of hyaluronic acid increased to 5.63 g/L in a 3 L fermenter, and the production intensity was 0.31 g/(L·h) (33.33% higher than that before optimization). This study lays foundation for the further modification of S. zooepidemicus WSH-24, and provides support for hyaluronic acid on the increasing of yield.
HU Yunxiao
,
WU Junjun
,
ZHAO Beichen
,
WANG Yang
,
KANG Zhen
. Fermentation optimization of hyaluronic acid based on omics analysis in Streptococcus equi subsp. zooepidemicus[J]. Food and Fermentation Industries, 2024
, 50(4)
: 10
-16
.
DOI: 10.13995/j.cnki.11-1802/ts.035458
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