The. Entomogenous Fungi Cicadae Penicillium Fermentation Production Of Hyaluronic Acid

Hyaluronic acid(HA) is a biological macromolecule with practical applicability, its high stick elasticity and the property of non-newtonian fluid lay solid foundation for its application. International indexes for high pure HA nowadays include:molecular weight which is more than 750kd,characteristic viscosity which is more than 1400cm³/g, the weight percentage of GlcA which is 42%—48%,protein content which is less than 0.5%,and the percentage of nucleic acid which is less than 1%.The paper proceeded the research of preparation of HA by means of fermentation of paecilomyces cicadae which is a variety of eumycota, ascertained the optimal strain and the optimal technical conditions for producing HA by fermentatipon method, attained a small amount of high pure HA by extraction and purification technology, then examined several physical and chemical indexes for pure product .the all results are as follows:1.optimal strain: 46062.optimal technical conditions:2.1.optimal fermentative cultural couditions: rotary velocity is 250r/min, fermentative temperature is 26℃, the percentage of inoculation is 5%, the volume of fermentative culture medium is 40ml.2.2.optimal component of fermentative culture medium : lactose 6% (M/V), yeast cream 0.25% and beef cream 0.25%, K₂HPO₄0.1%, MgSO₄7H₂O 0.1%.3.the weight of high pure HA is 52.4mg.4.the physical and chemical indexes of pure product: the content of total carbohydrate is 83.47%, the content of GlcA is 38.14%, the percentage of protein is 1.9%, relative molecular weight is 364Kd.