Effect of NaCl addition on the production of welan gum with the UV mutant of Sphingomonas sp
2021
Ke, Chengzhu | Wei, Lulu | Wang, Miao | Li, Qiwen | Liu, Xiaoling | Guo, Yuan | Li, Shubo
Because of its excellent stability, non-toxicity, biodegradability and unique rheology, welan gum can be widely used in various fields, such as petroleum, biomedicine and food products. In this study, a high-yield mutant strain FM01-S09 was screened through two rounds of UV mutagenesis. Remarkably, the production of welan gum could be further increased by adding 4 mM NaCl at 32 h fermentation, reaching 30.12 ± 0.25 g/L (28.66% higher than no adding), and the NaCl-WG solution had stronger structural, impact resistance, and temperature resistance than H₂O₂-WG and WG solutions. Furthermore, the mechanism by which NaCl promotes welan gum synthesis was also investigated. It was found that cell membrane characteristics, intracellular microenvironment makeup, and key enzyme gene expression levels were significantly altered in different fermentation stages. Therefore, the addition of NaCl could effectively promote the growth and fermentation performance of Sphingomonas sp., providing a novel strategy for cost-effective welan gum production.
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