Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production

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Oliveira, Adriano Henrique Soares de ; Ogrodowski, Christiane Saraiva ; Macedo, André Casimiro de ; Santana, Maria Helena Andrade ; Gonçalves, Luciana Rocha Barros (2013)
  • Publisher: Sociedade Brasileira de Microbiologia
  • Journal: volume 44, issue 4, pages 1,097-1,104 (issn: 1678-4405, eissn: 1678-4405)
  • Related identifiers: pmc: PMC3958174, doi: 10.1590/S1517-83822014005000017
  • Subject: Biomass | Submerged fermentation | Microbiology | Culture Media | Fermentation | QR1-502 | Cashew apple juice | Research Paper | Hyaluronic acid | Anacardium | Saccharomyces Cerevisiae

In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or the conventional brain heart infusion medium. Fermentation in Erlenmeyer flasks produced low biomass and hyaluronic acid concentrations. The hyaluronic acid concentration and viscosity increased from 0.15 g/L and 3.87 cP (no aeration or medium supplementation) to 1.76 g/L and 107 cP, when aeration (2 vvm) and 60 g/L of yeast extract were used. The results suggest the production of low-molecular weight hyaluronic acid oligomers instead of the high molecular weight polymer.