Estudo da produção de acido hialuronico por fermentação de Streptococcus zooepidemicus em substrato de caju (Anacardium occidentale L.) / Study of hyaluronic acid production by Streptococcus zooepidemicu fermentation in cashew (Anacardium occidentale L) substrate

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

Hyaluronic acid (HA) is a mucopolysaccharide component of animal connective tissues. It has been reported important applications of HA in medical, pharmaceutical and cosmetic area as well as a vehicle for encapsulation and delivery of bioactive products. This work presents a study of HA production using cashew apple juice as substrate in submerse fermentation (SF) and cashew apple bagasse as substrate/support in solid state fermentation (SSF). In both cases the inoculum was prepared from a Streptococcus zooepidemicus strain (ATCC 39920), cultured in the in natura juice enriched with yeast extract. In natura or clarified juices were used in SF assays at 250 rpm and 2 vvm of air. The clarification was carried out through tangential microfiltration in ceramic membrane system (0,2 mm). Fixed bed columns (Raimbault?s columns) at 3 cm bed height and air flow rate 0.4 L/min were used in FES assays. The Processes were characterized based on the kinetic, HA and biomass productivities, oxygen transfer and medium viscosity parameters. The produced HA was identified by FTIR and characterized trought its molecular weight and distribuition. The experimental results showed that aeration is fundamental for cell growth and HA production in both processes. There were no significant differences in the parameters for SF using in natura or clarified juices. The maximum HA concentration obtained by SSF was 0.007 g/(g of bagasse) and 2.61 g/L for SF. The main distribution of molecular weight was 104 to 105 Da for SSF and 103 to 104 Da for SF.

ASSUNTO(S)

caju hyaluronic acid fermentação fermentation cashew polissacarideos

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