Table 1.
Comparison of different recombinant bacterial strains producing HA.
| HA produced (g/l) | HA yield (YHA/S) (g/g) | HA molecular weight (MDa) and standards used | Reference |
|---|---|---|---|
| Bacillus subtilis | |||
| – | – | 1.1–1.2 | Widner et al. (2005) |
| 1.8 | 0.18 | – | Chien and Lee (2007a) |
| 6.8 | 0.34 | 4.5 (Polystyrene sodium sulfate) | Jia et al. (2013) |
| E. coli | |||
| 0.16 | – | 0.39–1.6 (HA) | Yu and Stephanopoulos (2008) |
| 3.7 | – | 1.5 (Dextran) | Mao et al. (2009) |
| L. lactis | |||
| 0.65 | 0.065 | – | Chien and Lee (2007b) |
| 0.234 | 0.023 | 2.8 (Pullulan) | Prasad et al. (2010) |
| 0.595 | 0.06 | – | Prasad et al. (2012) |
| 0.89 | 0.007 | 1.79 (PEO) | Chauhan et al. (2014) |
| 0.68 | 0.068 | 4.3(PEO) | Hmar et al. (2014) |
| 0.49 | 0.049 | – | Sheng et al. (2014) |
| 3.03 | 0.101 | 1.40 (HA) | Present study |
| Agrobacterium | |||
| 0.3 | – | 0.7–2 (Dextran) | Mao and Chen (2007) |