Molecular Weight Distribution of Pullulan and Degrading Enzyme Activity of Aureobasidium pullulans

  • 이지현 (부경대학교 식품생명공학부 생물공학과) ;
  • 김미령 (부경대학교 식품생명공학부 생물공학과) ;
  • 김정화 (부경대학교 식품생명공학부 생물공학과) ;
  • 이진우 (동아대학교 생명자원과학부) ;
  • 김성구 (부경대학교 식품생명공학부 생물공학과)
  • Published : 2000.11.09

Abstract

The effects of DO and pH on the mass production of pullulan with high-molecular weight from A. pullulans ATCC 42023 were evaluated. The maximum pullulan production yield (51%) was obtained at pH non control (initial pH 6.5) and DO control (above 50%) condition. The pullulan degrading enzyme was activated when the pH of broth reached lower than 5.0 and portion of low molecular weight pullulan was increased. The formation of a black pigment was observed at the initial stationary phase, 40hr of fermentation. Therefore, the fermentation should be carried out in pH non control and DO control condition and harvested before reaching stationary phase around 40h for the production of high molecular weight pullulan.

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