Food and Fermentation Industries >

2024 , Vol. 50 >Issue 24: 182 - 190

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038639

Fermentation optimization, structural and property characterization of exopolysaccharides from Nosphingobium sp.

  • JI Shujie ,
  • YANG Chuanjia ,
  • CHEN Xiulai ,
  • LU Jian ,
  • LI Xiaomin
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China)

Received date: 2024-01-19

  Revised date: 2024-02-27

  Online published: 2024-12-30

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Abstract

A Nosphingobium sp.strain D6 that could produce extracellular polysaccharide (EPS) was isolated from Fujian white koji.The fermentation conditions were optimized through single-factor tests and the response surface method.Under the optimal fermentation conditions, which were sucrose at 39.0 g/L, soybean meal at 3.6 g/L, manganese sulfate at 0.4 g/L, fermentation temperature at 30 ℃, rotation speed at 250 r/min, liquid loading volume at 100 mL/500 mL, seed age at 24 h, inoculation ratio at 5% (v/v), the EPS yield reached (22.38±0.43) g/L, making an increase of 5.87 times.The EPS of D6 comprised of four types of monosaccharide, including mannose, galacturonic acid, glucose and galactose, and was modified with acetyl groups.Additionally, the EPS aqueous solution demonstrated pseudoplastic fluid characteristics, and exhibited good emulsifying properties and thermal stability.

Key words： Novosphingobium; exopolysaccharide; fermentation optimize; monosaccharide composition; emulsification

Cite this article

JI Shujie , YANG Chuanjia , CHEN Xiulai , LU Jian , LI Xiaomin . Fermentation optimization, structural and property characterization of exopolysaccharides from Nosphingobium sp.[J]. Food and Fermentation Industries, 2024 , 50(24) : 182 -190 . DOI: 10.13995/j.cnki.11-1802/ts.038639

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