Hyaluronidases improve the hyaluronic acid yield during the fermentation of <i>Streptococcus zooepidemicus</i>.

ABSTRACT:

Background

Hyaluronic acid (HA), a linear acidic mucopolysaccharide with exceptional biocompatibility, is extensively utilized in pharmaceuticals and cosmetics. Industrial HA production predominantly relies on Streptococcus zooepidemicus fermentation. However, the accumulation of high-molecular-weight (HMW) HA increases broth viscosity, impeding nutrient diffusion and limiting yield.

Methods

To address this, four HAases, HHya1, LHya2, SHya3, and EHya4, were expressed and screened for enzymatic activity. we evaluated the strategic addition of hyaluronidases (HAases) to degrade HMW HA during fermentation, thereby reducing viscosity and enhancing productivity.

Results

HHya1 and EHya4 exhibited superior expression levels and catalytic efficiency. Purification and function

SUBMITTER: Kang CL 

PROVIDER: S-EPMC12307326 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature