Figure 3. Influence of NaCl concentration on growth [OD at 540 nm (▪), DCW (□)] and EPS production (
) by H. xianhensis SUR308. Fermentations were carried out in MY medium [(g/L): MgCl2·6H2O, 9; MgSO4·7H2O, 13; CaCl2·2H2O, 0.2; KCl, 1.3; NaHCO3, 0.05; NaBr, 0.15; FeCl3·6H2O, 0.005; glucose, 10; yeast extract, 3; malt extract, 3; protease peptone, 5] under continuous shaking (120 rpm) at NaCl concentrations ranging from 1–20% (w/v) and initial pH and temperature of 7.2 and 32 °C with 2% (v/v) initial inoculum. All values were taken in triplicates and the average ± SE was recorded after 11 days of incubation.
