Molecular weight and viscosifying power of alginates produced by mutant strains of Azotobacter vinelandii under microaerophilic conditions
Molecular weight and viscosifying power of alginates produced by mutant strains of Azotobacter vinelandii under microaerophilic conditions
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微需氧条件下维氏固氮菌突变株产生的海藻酸盐的分子量和增粘能力
DOI：
10.1016/j.btre.2020.e00436
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发表时间：
2020
影响因子：
--
通讯作者：
Galindo
中科院分区：
文献类型：
--
作者：
García;Castillo;Ahumada-Manuel;Núñez;Galindo
藻酸盐是一种在各种工业应用中都很有价值的多糖。这是由于海藻酸盐的增粘特性，它依赖于重均分子量。本研究的目的是评估在微需氧条件下，棕色固氮菌突变菌株在摇瓶中产生的聚合物的增粘力和重均相对分子质量，以评估藻酸盐质量的变化。在氧转移速率(OTR值)接近5 L−1h−1的培养条件下，用AT9菌株培养获得了最高的增粘力(1.75mmo1 L g−1)和重平均分子量(3112 ± 150 kDa)。这些值高于亲本菌株ATCC 9046在相似的OTR条件下生长所产生的藻酸盐。相比之下，GG9和OPalgu + 生产的海藻酸盐表现出非常低的重均分子量，因此增粘能力很差。结果表明，通过在微需氧条件下培养AT9菌株，有可能获得具有高重均相对分子质量和良好增粘能力的聚合物。因此，这可能是一种生产工业用藻酸盐的可行策略。
Alginates are polysaccharides that are of interest in various industrial applications. This is due to the viscosifying properties of alginates, which depends on the weight-average molecular weight. The aim of the present study was to evaluate the changes in alginate quality, in terms of the viscosifying power and weight-average molecular weight of the polymer produced byAzotobacter vinelandiimutant strains in shake flasks under microaerophilic conditions. In cultures developed at oxygen transfer rate (OTR) values close to 5 mmol L−1h−1, the highest viscosifying power (1.75 L g−1) and weight-average molecular weight (3112 ± 150 kDa) were achieved in cultures performed with the AT9 strain. These values were higher than those obtained for the alginates produced by the parental strain ATCC 9046 grown under similar OTR conditions. In contrast, the alginate produced by the GG9 and OPAlgU + exhibited a very low weight-average molecular weight and therefore a poor viscosifying power. Our results have shown that by the cultivation of AT9 strain under microaerophilic conditions it is possible to obtain a polymer having a high weight-average molecular weight and excellent viscosifying capacity. Therefore, it could be a viable strategy for producing alginates for industrial applications.
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影响因子：
3.9
作者：
Anderlei, T;Zang, W;Büchs, J
通讯作者：
Büchs, J
影响因子：
3.3
作者：
Moral, Cigdem Kivilcimdan;Yildiz, Merve
通讯作者：
Yildiz, Merve
固氮菌在限氧和非限氧条件下生产海藻酸盐过程中的氧转移率
影响因子：
6.4
作者：
E. Lozano;E. Galindo;C. Peña
通讯作者：
C. Peña
氧张力和介质成分对海藻酸盐单体分布的影响
影响因子：
3
作者：
Ç. Kıvılcımdan Moral;Ö. Doğan;F. Sanin
通讯作者：
F. Sanin
摇瓶培养的维氏固氮菌海藻酸盐分子量分布、肉汤粘度和形态的变化
影响因子：
5
作者：
C. Peña;N. Campos;E. Galindo
通讯作者：
E. Galindo