Usage of sweet potato (Ipomoea batatas) extract and uridin in hyaluronic acid production by Streptococcus zooepidemicus

The aim of the study is to determine whether the use of I. batatas extract in the production of HA with Streptococcus zooepidemicus bacteria and whether the addition of uridine has an effect on production. Within the scope of the thesis, studies were carried out with a fully controlled (optimal O2 level above 20% saturation, 37 ℃ temperature, 6.5 pH value, 150 rpm mixing speed) parallel fermenter system. HA amounts were determined by carbazole method. In the study, HA was produced with 0.1, 1, 8, 10, 13, 21 and 30 g/L I. batatas extract concentrations. HA production levels were compared with the addition of 0.75, 1.5, 2.50, 4.25, 6.75 mL uridine to 1 L medium for optimum uridine ratio by using the optimum I. batatas extract concentration. In the control group, HA production was performed using glucose and the amount of HA obtained using I. batatas extract was compared. At the end of the fermentation period, the absorbance measurements of the samples taken from the system at 550 nm were made and the amount of HA produced with the HA standard curve was calculated. Microbial HA production using uridine-added I. batatas extract was compared with microbial HA production using uridine-added glucose, and a significant difference was found between the results (Mann Whitney U Test, P=0.02857). It was possible to increase HA production efficiency by using I. batatas extract and uridine as carbon source in HA production. However, the effect of fermentation conditions on the use of I. batatas extract and uridine is not known specifically. Future studies focus on the effects of fermentation conditions on HA production using I. batatas extract and uridine.