EFFECTS OF FERMENTATION CONDITIONS FOR HYALURONIC ACID PRODUCTION FROM Streptococcus thermophilus TCN03 ISOLATES

Abstract

Hyaluronic acid consists of repeating units of glucuronic acid and N - acetylglucosamine in a gel form that is hydrated. Hyaluronic acid has garnered significant attention in the scientific community owing to its potential therapeutic use. The purpose of this study is to increase hyaluronic acid production by investigating the effect of suitable fermentation conditions (carbon and nitrogen source, pH, temperature and time) in a culture medium on hyaluronic acid production by the bacterial. Strain S. thermophilus TCN03 was studied for suitable conditions for hyaluronic acid biosynthesis. Bacterial strain was fermented for 24 hours on a medium containing the following ingredients: Glucose (20 g/L), yeast extract (5.0 g/L), K2HPO4 (g/L) 2.0, NaCl (2.0 g/L), MgSO4.7H2O (0.05 g/L) at 36oC, pH 7.0 and shaking at 200 rpm. Under optimal conditions, the maximum hyaluronic acid production achieved was 914.7 mg/l. These findings revealed the most effective hyaluronic acid manufacturing strategy for achieving maximum output.