Optimizing hyaluronic acid production by Streptococcus zooepidemicus using taguchi method: effects of temperature and pH

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dc.authorid0000-0002-5338-4007
dc.contributor.authorOz, Hilal Girgin
dc.contributor.authorOgut, Hamdi
dc.date.accessioned2026-02-08T15:14:56Z
dc.date.available2026-02-08T15:14:56Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThe cost-effective and high-yield production of hyaluronic acid (HA) by microbial means remains challenging, necessitating the optimization of existing processes through the implementation of novel approaches. The present study investigates the production of HA under varying temperature and pH conditions utilizing independent, fully controlled fermenters. The synthesis of HA was evaluated at four temperatures (32 degrees C, 35 degrees C, 37 degrees C, 40 degrees C) and four pH levels (6.5, 7.0, 7.5, and 8.0), with optimal parameters identified through the Taguchi design methodology. The Taguchi optimization method effectively identified 37 degrees C and pH 6.5 as the optimal conditions for HA production corresponding to the highest signal-to-noise (S/N) ratios of 58.18 and 57.55, respectively. These conditions resulted in a maximum yield of 1.08 g.L-1, demonstrating the efficacy of this parameter combination in maximizing production efficiency. The carbazole method was utilized to quantify the production of HA following a five-hour fermentation period, with the culture conditions subjected to a statistical comparison. A temperature of 37 degrees C yielded significantly higher HA levels than 32 degrees C and 40 degrees C (Dunn test, respectively p = 0.019, p = 0.001). The lowest HA production was observed at 40 degrees C, while the 32 degrees C group exhibited relatively low variation in HA production. Furthermore, the hourly bacterial counts demonstrated a direct correlation between bacterial proliferation and HA synthesis, with the highest bacterial growth observed at 37 degrees C and pH 7.0. This study highlights the trends in HA concentration under different temperature and pH conditions during the pre-fermentation phase, offering critical insights for optimizing HA production.
dc.description.sponsorshipBursa Technical University Scientific Research Project Units [172L12]
dc.description.sponsorshipThe study received funding from the Bursa Technical University Scientific Research Project Units (172L12).
dc.identifier.doi10.1007/s10529-025-03608-1
dc.identifier.issn0141-5492
dc.identifier.issn1573-6776
dc.identifier.issue4
dc.identifier.pmid40569303
dc.identifier.scopus2-s2.0-105009206400
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s10529-025-03608-1
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5513
dc.identifier.volume47
dc.identifier.wosWOS:001517394500001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofBiotechnology Letters
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzWOS_KA_20260207
dc.subjectFermentation
dc.subjectHyaluronic acid
dc.subjectOptimization
dc.subjectStreptococcus zooepidemicus
dc.subjectTaguchi design methodology
dc.titleOptimizing hyaluronic acid production by Streptococcus zooepidemicus using taguchi method: effects of temperature and pH
dc.typeArticle

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