1Department of Biotechnology, Acharya Nagarjuna University, Nagarjuna Nagar, Guntur-522510, Andhra Pradesh, India
2Department of Microbiology and Botany, Acharya Nagarjuna University, Nagarjuna Nagar, Guntur-522510, Andhra Pradesh, India
3Department of Biotechnology, K. L. University, Green Fields, Vaddeswaram-522502, Guntur (Dist), Andhra Pradesh, India
*For correspondence-sudhakarpodha@gmail.com
Online published on 27 July, 2017.
Shake-flask fermentation, under batch cultivation, was investigated for the production of fungal exopolysaccharide, pullulan using jaggery (a traditional concentrated sugar cane juice) as a carbon substrate by Aureobasidium pullulans MTCC 2195. Change in the initial pH (from 3.0 to 7.0) of media containing jaggery was varied to study the effect of pH in the fermentation and maximum pullulan yield was obtained at a pH of 5.0. An increase in the initial concentrations (50, 75, 100 g/L) of jaggery in the media produced the maximum pullulan content as 21.6, 19.7 and 18.6 g per 100 g of jaggery, respectively, used. A sucrose based defined media were also used for comparison purposes. Fourier Transform InfraRed (FTIR) spectroscopic analysis was done to confirm the functional groups of synthesized pullulan and compared with that of commercial pullulan.
Jaggery, Pullulan, pH, FTIR, Aureobasidium pullulans MTCC 2195
