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Fig. 7 | Microbial Cell Factories

Fig. 7

From: Yeast extracts from different manufacturers and supplementation of amino acids and micro elements reveal a remarkable impact on alginate production by A. vinelandii ATCC9046

Fig. 7

Supplementation of grouped amino acids (AA) to A. vinelandii ATCC9046 cultivations under microaerobic conditions. Cultivations were conducted in modified Burk’s medium with 3 g/L yeast extract Roth Batch 1. The composition of each amino acid group can be found in Table 2. Standard deviations are given for n ≥ 3. Significant differences to the reference (3 g/L yeast extract) are marked with asterisks, corresponding to the significance level (* for 0.01 < p < 0.05, ** for 0.001 < p < 0.01 and *** for p < 0.001). If marked with (), no significance tests could be conducted due to n = 1. A–C: For clarity, only every fifth measuring point of the OTR is shown. The number of replicates is given with n; if n = 2, the mean value is shown and the shadow depicts the difference of the two replicates. The horizontal dashed line depicts the OTR value of 2 mmol/L/h for an easier comparison of the nominal cultivation time. D–G: All values are given as mean values and were calculated from the following number of replicates: cell dry weight, n ≥ 4; alginate dry weight, n ≥ 3; broth viscosity, n ≥ 3; mean molecular weight and acetylation degree, n ≥ 3. The flow curves are provided as Additional file 1: Fig. S7C. Cultivation conditions: 250 mL shake flasks, initial pH = 7.2, initial pH for AA group 1 = 6.78, initial pH for AA group 2 & 4 = 6.95, filling volume VL = 50 mL, temperature T = 29 °C, shaking frequency n = 165 rpm, shaking diameter d0 = 50 mm

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