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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Guangdong Pharmaceutical University is the property of Journal of Guangdong Pharmaceutical University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objective] In order to improve the yield of prodigiosin, the fermentation conditions of a strain of Klebsiella oxytoca P3 isolated and preserved in the laboratory to produce prodigiosin were optimized. [Method] The composition and molecular weight of the extract were analyzed by liquid chromatography-mass spectrometry (LC-MS), and the fermentation conditions (temperature, pH, NaCl concentration, inducing sugar) of P3 were studied by shaking flask culture. [Result]The red pigment produced by fermentation culture was proved to be prodigiosin by LC-MS analysis, with a molecular weight of 324. 27. The optimum fermentation conditions for P3 production of prodigiosin were determined as follows:24 ℃, pH 7. 2-8. 0, NaCl concentration 0. 05%-0. 10%, 2% fructose induction. [Conclusion] The fermentation product of Klebsiella P3 was prodigiosin, and the optimized yield of prodigiosin was 90-130 mg / L. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The bacterial genus Serratia can produce a wide variety of biosurfactants, such as serrawettins, rubiwettins and rhamnolipids. Serrawettins is a lipopeptide biosurfactant synthesized by Serratia marcescens.Serrawettins can be further classified into serrawettin W1 serrawettin W2 and serrawettin W3, depending on the amino acid or peptide composition in the molecule. Serrawettin W1 is a cyclic lactone made up of L-Ser and yS-hydroxy fatty acids (C8-C14),and usually associated with prodigiosin.Serrawettin W2 is a cyclic lactone composed of pentapeptide and S-hydroxy fatty acids (C8-C10). While the exact chemical composition and synthetic mechanism of serrawettin W3 has yet to be elucidated, all three serrawettins have good surface activity,to reduce the surface tension of water to 32.2,33.9 and 28.8 mN/m, respectively. Serrawettins also has antimicrobial and antitumor activities. This article briefly ummarizes the structure, properties, synthetic pathways, characterization methods and application potential of serrawettins,in order to provide a reference for further research and application of serrawettins. [ABSTRACT FROM AUTHOR]

Copyright of Chinese Journal of Applied Entomology is the property of Chinese Journal of Applied Entomology, Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Prodigiosin is an important natural red pigment that is produced as a secondary metabolite by microorganisms, and has great potential applications in the field of pharmaceutical development, environmental management and dye preparation. This paper reviews recent research progress in the production of prodigiosin by microbial fermentation, including discovery and modification of the prodigiosin-producing microorganisms, regulation and optimization of prodigiosin fermentation and extraction process, and resolution of biosynthetic pathway of prodigiosin and related transcriptional regulation. Finally, we discussed the future research directions in microbial production of prodigiosin.