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Improved curdlan production with discarded bottom parts of Asparagus spear

View Article: PubMed Central - PubMed

ABSTRACT

Background: This work evaluated the improvement of curdlan production of Agrobacterium sp. ATCC 31749 by using culture medium containing juice of discarded bottom part of green Asparagus spear (MJDA). Curdlan production was carried out using Agrobacterium sp. ATCC 31749 in flasks with different volumes of MJDA and its non-juice-adding control (CK) incubated in shaker at 30 °C, 200 rpm rotation for 168 h.

Results: All MJDA media increased Agrobacterium sp. ATCC 31749 cell mass and enhanced the cells’ ability to utilise sucrose, the carbon source for curdlan biosynthesis, and thereby produced higher concentration of curdlan than CK which is used for commercial production of curdlan. After 168 h of fermentation, 10% MJDA produced 40.2 g/l of curdlan whiles CK produced 21.1 g/l. Curdlan production was increased by 90.4% higher in 10% MJDA than CK. Curdlan produced by 10% MJDA contains 1.2 and 1.5 µg/ml of Asparagus flavonoids and saponins respectively as additives which have wide range of health benefits. The mass of sucrose needed to produce 1.0 g curdlan by Agrobacterium sp. ATCC 31749 in CK is 1.7-fold more than in 10% MJDA.

Conclusion: The results strongly revealed that 5–10% MJDA is a good curdlan fermentation media which increase curdlan production yield with cheaper cost of production and simultaneously reduce environmental waste resulting from the large scaled discarded bottom parts of green Asparagus spear during Asparagus production.

No MeSH data available.


a Concentration of curdlan produced after 168 h. All MJDA media produced higher mass of curdlan compared to CK. Curdlan production increased with respect to time but the increase from 96 to 168 h was minimal. b Cell growth from 0 to 168 h. Concentration of Agrobacterium sp. ATCC 31749 cells in MJDA media were higher than CK. This contributed to the higher masses of curdlan produced in all MJDA. c Consumption of sucrose by Agrobacterium sp. ATCC 31749 cells. The rate and concentration of sucrose utilized in all MJDA were higher than CK. MJDA media enhanced the cells ability to utilize glucose efficiently leading to improved curdlan production yield
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Fig1: a Concentration of curdlan produced after 168 h. All MJDA media produced higher mass of curdlan compared to CK. Curdlan production increased with respect to time but the increase from 96 to 168 h was minimal. b Cell growth from 0 to 168 h. Concentration of Agrobacterium sp. ATCC 31749 cells in MJDA media were higher than CK. This contributed to the higher masses of curdlan produced in all MJDA. c Consumption of sucrose by Agrobacterium sp. ATCC 31749 cells. The rate and concentration of sucrose utilized in all MJDA were higher than CK. MJDA media enhanced the cells ability to utilize glucose efficiently leading to improved curdlan production yield

Mentions: This study was focused on the enhanced fermentative production of curdlan by Agrobacterium sp. ATCC 31749 using MJDA for 168 h. Fermented broth samples were removed at 48, 96 and 168 h of fermentation and analyzed for curdlan production yield, cell mass, saponins, flavonoids and proteins concentrations. Yield of curdlan produced by Agrobacterium sp. ATCC 31749 in MJDA media (with 5, 10 and 15% JDA) were much higher than in CK (control) medium. There was no significant difference (p < 0.05) in curdlan production in each of the medium between 96 and 168 h of fermentation. Maximum utilization of sucrose and curdlan production occurred at 168 h. The maximum sucrose consumption by Agrobacterium sp. ATCC 31749 was 80.6% and was achieved in the 15% MJDA medium with 28.2 g/l curdlan production yield, whiles the highest amount of curdlan (40.2 g/l) was produced in 10% MJDA medium with 73.2% sucrose consumption followed by 5% MJDA with 34.9 g/l curdlan production yield and 68.9% sucrose consumption (Fig. 1a–c). CK medium produced 21.1 g/l of curdlan with 63.9% sucrose consumption. When the yield of curdlan was expressed in terms of g-curdlan-produced/g-sucrose-consumed, the following data was obtained: 1.0 g-curdlan/1.9 g-sucrose (5% MJDA), 1.0 g-curdlan/1.8 g-sucrose (10% MJDA), 1.0 g-curdlan/2.9 g-sucrose (15% MJDA) and 1.0 g-curdlan/3.0 g-sucrose (control). These values give an intuition that the mass of sucrose required to produce 1.0 g curdlan in the control medium is high than the mass of sucrose needed to produce 1.0 g of curdlan in all MJDA media.Fig. 1


Improved curdlan production with discarded bottom parts of Asparagus spear
a Concentration of curdlan produced after 168 h. All MJDA media produced higher mass of curdlan compared to CK. Curdlan production increased with respect to time but the increase from 96 to 168 h was minimal. b Cell growth from 0 to 168 h. Concentration of Agrobacterium sp. ATCC 31749 cells in MJDA media were higher than CK. This contributed to the higher masses of curdlan produced in all MJDA. c Consumption of sucrose by Agrobacterium sp. ATCC 31749 cells. The rate and concentration of sucrose utilized in all MJDA were higher than CK. MJDA media enhanced the cells ability to utilize glucose efficiently leading to improved curdlan production yield
© Copyright Policy - OpenAccess
Related In: Results  -  Collection

License 1 - License 2
Show All Figures
getmorefigures.php?uid=PMC5384130&req=5

Fig1: a Concentration of curdlan produced after 168 h. All MJDA media produced higher mass of curdlan compared to CK. Curdlan production increased with respect to time but the increase from 96 to 168 h was minimal. b Cell growth from 0 to 168 h. Concentration of Agrobacterium sp. ATCC 31749 cells in MJDA media were higher than CK. This contributed to the higher masses of curdlan produced in all MJDA. c Consumption of sucrose by Agrobacterium sp. ATCC 31749 cells. The rate and concentration of sucrose utilized in all MJDA were higher than CK. MJDA media enhanced the cells ability to utilize glucose efficiently leading to improved curdlan production yield
Mentions: This study was focused on the enhanced fermentative production of curdlan by Agrobacterium sp. ATCC 31749 using MJDA for 168 h. Fermented broth samples were removed at 48, 96 and 168 h of fermentation and analyzed for curdlan production yield, cell mass, saponins, flavonoids and proteins concentrations. Yield of curdlan produced by Agrobacterium sp. ATCC 31749 in MJDA media (with 5, 10 and 15% JDA) were much higher than in CK (control) medium. There was no significant difference (p < 0.05) in curdlan production in each of the medium between 96 and 168 h of fermentation. Maximum utilization of sucrose and curdlan production occurred at 168 h. The maximum sucrose consumption by Agrobacterium sp. ATCC 31749 was 80.6% and was achieved in the 15% MJDA medium with 28.2 g/l curdlan production yield, whiles the highest amount of curdlan (40.2 g/l) was produced in 10% MJDA medium with 73.2% sucrose consumption followed by 5% MJDA with 34.9 g/l curdlan production yield and 68.9% sucrose consumption (Fig. 1a–c). CK medium produced 21.1 g/l of curdlan with 63.9% sucrose consumption. When the yield of curdlan was expressed in terms of g-curdlan-produced/g-sucrose-consumed, the following data was obtained: 1.0 g-curdlan/1.9 g-sucrose (5% MJDA), 1.0 g-curdlan/1.8 g-sucrose (10% MJDA), 1.0 g-curdlan/2.9 g-sucrose (15% MJDA) and 1.0 g-curdlan/3.0 g-sucrose (control). These values give an intuition that the mass of sucrose required to produce 1.0 g curdlan in the control medium is high than the mass of sucrose needed to produce 1.0 g of curdlan in all MJDA media.Fig. 1

View Article: PubMed Central - PubMed

ABSTRACT

Background: This work evaluated the improvement of curdlan production of Agrobacterium sp. ATCC 31749 by using culture medium containing juice of discarded bottom part of green Asparagus spear (MJDA). Curdlan production was carried out using Agrobacterium sp. ATCC 31749 in flasks with different volumes of MJDA and its non-juice-adding control (CK) incubated in shaker at 30&nbsp;&deg;C, 200&nbsp;rpm rotation for 168&nbsp;h.

Results: All MJDA media increased Agrobacterium sp. ATCC 31749 cell mass and enhanced the cells&rsquo; ability to utilise sucrose, the carbon source for curdlan biosynthesis, and thereby produced higher concentration of curdlan than CK which is used for commercial production of curdlan. After 168&nbsp;h of fermentation, 10% MJDA produced 40.2&nbsp;g/l of curdlan whiles CK produced 21.1&nbsp;g/l. Curdlan production was increased by 90.4% higher in 10% MJDA than CK. Curdlan produced by 10% MJDA contains 1.2 and 1.5&nbsp;&micro;g/ml of Asparagus flavonoids and saponins respectively as additives which have wide range of health benefits. The mass of sucrose needed to produce 1.0&nbsp;g curdlan by Agrobacterium sp. ATCC 31749 in CK is 1.7-fold more than in 10% MJDA.

Conclusion: The results strongly revealed that 5&ndash;10% MJDA is a good curdlan fermentation media which increase curdlan production yield with cheaper cost of production and simultaneously reduce environmental waste resulting from the large scaled discarded bottom parts of green Asparagus spear during Asparagus production.

No MeSH data available.