Effect of pH on production of gellan by Pseudomnas eldoea ATCC 31461

The gellan was extracellular polysaccharide produced by Pseudomonas elodea A TCC 31461 at aerobic condition. Gellan provides various functionalities such as gelling, suspending, stabilizing, emulsifying and binding properties in aqueous systems. In this study, the effect of pH on the cell growth and the gellan production were evaluated in shake- flasks and in 5 ${\ell}$ batch fermentor. In the shake-flasks culture, maximum gellan production was obtained with 1.66g/ ${\ell}$ when initial pH was 7.0. The batch fermentation was performed in the medium pH control ranged pH 5.5-8.5. The maximum gellan production of 1.97g/l was obtained with constant pH 6.0.

gellan 생산의 최적 pH 조건을 알아보기 위해 삼각플라스크와 회분식 발효를 이용 하여 실험하였다. 삼각플라스크 내에서 초기 pH 7.0 은 1.66g/ ${\ell}$ 의 gellan 을 생산하였고 , 회분식 발효에서는 pH 5.5-8.5 의 범위에서 pH를 조절하면서 실험한 결과, pH 3.0 에서 균체량 O.48g/ ${\ell}$f) 및 gellan 생산량O.97g/ ${\ell}$) 이 최대값을 나타내었다.