期刊
POLYMERS
卷 15, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/polym15061419
关键词
biopolymer; fungal polymer; exopolysaccharide; optimization; fermentation; modeling; signal to noise ratio
Pullulan is a biodegradable, renewable, and environmentally friendly hydrogel biopolymer, which can be used in various fields. In this study, a new endophytic Aureobasidium pullulans strain was used for pullulan biosynthesis, and the fermentation process was optimized using Taguchi's approach and the decision tree learning algorithm. The results showed the accuracy and consistency of the important variables determined by both methods. The decision tree model further reduced the medium sucrose content without affecting pullulan biosynthesis. The optimized conditions yielded 7.23% pullulan.
Pullulan is a biodegradable, renewable, and environmentally friendly hydrogel biopolymer, with potential uses in food, medicine, and cosmetics. New endophytic Aureobasidium pullulans (accession number; OP924554) was used for the biosynthesis of pullulan. Innovatively, the fermentation process was optimized using both Taguchi's approach and the decision tree learning algorithm for the determination of important variables for pullulan biosynthesis. The relative importance of the seven tested variables that were obtained by Taguchi and the decision tree model was accurate and followed each other's, confirming the accuracy of the experimental design. The decision tree model was more economical by reducing the quantity of medium sucrose content by 33% without a negative reduction in the biosynthesis of pullulan. The optimum nutritional conditions (g/L) were sucrose (60 or 40), K2HPO4 (6.0), NaCl (1.5), MgSO4 (0.3), and yeast extract (1.0) at pH 5.5, and short incubation time (48 h), yielding 7.23% pullulan. The spectroscopic characterization (FT-IR and H-1-NMR spectroscopy) confirmed the structure of the obtained pullulan. This is the first report on using Taguchi and the decision tree for pullulan production by a new endophyte. Further research is encouraged for additional studies on using artificial intelligence to maximize fermentation conditions.
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