Table 1.
Summary of PG production reported in the literature.
| Strain | Methodology (volume) |
Medium | Productivity (mg L−1 h−[1]) (Production/time) |
Temperature (°C) – pH | References |
|---|---|---|---|---|---|
| Serratia spp. AM8887 | Bioreactor (20 L) |
6 g L−1 Sucrose, 6 g L−1, and glycerol, 15 g L−1 NaCl, and 12 g L−1 fertilizer waste | 368.4 7,000 mg L−1/19 h |
25°C – 6.5 | [32] |
| S. marcescens WT | Bioreactor (7 L) |
Saline medium | 10.9 600 mg L−1/55 h |
30°C – 6.0 | [156] |
| S. marcescens UTM1 | Bioreactor (5 L) |
Brown sugar and lactose in nutrient broth | ≈333.3 ≈8000 mg L−1/24 h |
25°C – 7.0 | [50] |
| S. marcescens NPLR1 | Bioreactor (2 L) |
Saline suppl. with tannery fleshing | 1,200 48,000 mg L−1/40 h |
30°C – 8.0 | [157] |
| S. marcescens CF-53 | Bioreactor (2 L) |
Peanut oil cake extract | 0.95 40 mg L−1/42 h |
30°C – 7.0 | [158] |
| Serratia sp. KH-95 | Bioreactor coupled with extraction system (1 L) |
20 g L−1 casein, 1 g L−1 MgSO4⋅7H2O, 1 g L−1 NaCl, and 1.7 g L−1 K2HPO4 | 400 4,800 mg L−1/12 h |
28°C – 7.0 | [159] |
| S. marcescens JX 1 | Bioreactor (200 mL) |
20 g L−1 glycerol, 2.0 g L−1 glycine, and 16.0 g L−1 Peptone | 135.4 6,500 mg L−1/48 h |
28°C – NR | [160] |
| S. marcescens WT | Bioreactor (100 mL) | 1% M9 mineral suppl 1% Tannery fleshing | 11.9 1,143 mg L−1/96th |
30°C – 6.8 | [161] |
| S. marcescens WT | Solid state fermentation (1 Kg) | Saline medium supplemented with wheat bran + Tannery fleshing | 2,963.7 mg kg−1 h−[1] 88,910 mg kg−1/30 days |
29°C – 6.8 | [162] |
|
S. marcescens UCP 1549 |
Solid-state fermentation (5 g) |
Saline medium suppl with food wastes: sugarcane bagasse, instant noodle waste, wheat bran, tangerine peels, pineapple peels, and crown | 998.3 mg kg−1 h−[1] 119,800 mg kg−1/120 h |
28°C – NR | [163] |
| S. marcescens subsp. lawsoniana | Vessel (500 mL) |
5 g L−1 maltose, 10 g L−1 peptone, 5 g L−1 NaCl, and 0.3 g L−1 sodium acetate | 9.1 656 mg L−1/72 h |
28°C – NR | [164] |
| S. marcescens MN5 | Erlenmeyer (100 mL) | 1% (v/v) of crude glycerol, or cotton seed cake, or soybean cake or 1% (w/v) black seed cake | 333,3 48,000#/144 |
22°C – 9.0 Ranges of pH/temps |
[51] |
| S. marcescens NITDPER1 | Erlenmeyer (100 mL) | Peanut oil and palm oil broth | 73.8–89.3 4,430–5,360 mg L−1/60 h |
30°C – 7.0 | [165] |
| S. marcescens SR1 | Erlenmeyer (100 mL) |
casein-enriched medium supplemented with 4% vegetable oil mixture (sunflower, coconut, and olive oil) | 9.1 765.1 mg L−1/84 h |
30°C – 7.0 | [166] |
| S. marcescens ATCC 13880 | Erlenmeyer (100 mL) |
Sucrose and commercial or sheep wool peptones | 2.43–4.74 175–341 mg L−1/72 h |
25°C – 8.0 | [167] |
| S. marcescens WT | Erlenmeyer (50 mL) |
Powdered peanut seed broth | 1,083 39,000 mg L−1/ 36 h |
28°C – 7.0 Dif temps |
[168] |
| S. marcescens WT | Erlenmeyer (50 mL) |
Sesame and peanut seed broth | 343.8–783.3 16,500–37,600 mg L−1 /48 h |
28°C – 7.0 Dif temps |
[169] |
| S. marcescens FZSF02 | Erlenmeyer (50 mL) |
Several combinations of carbon and nitrogen sources | 4.9–214.2 353–15,420.9 mg L−1/72 h |
26°C – 7.0 | [170] |
| S. marcescens TKU011 | Erlenmeyer (50 mL) |
Saline suppl. with 1.50% squid pen powder/1.0% chitin plus 0.6% casein | 103.3–192.5 2,480–4,620 mg L−1/24 h |
25°C – 6.15 Ranges of pH/temps |
[171] |
| S. marcescens TKU011 | Erlenmeyer (50 mL) |
Saline medium suppl with 0.5–2% powder of squid pen, shrimp head, crab shell, and shrimp shell | 10.2 978 mg L−1/96 h |
30/25°C – 7.0 Ranges of temps |
[172] |
| S. marcescens SS-1 SMΔR* | Erlenmeyer (50 mL) |
10 g L−1 tryptone, 5 g L−1 yeast extract, 2–6% vegetable oils | 5.25–7.90 525–790 mg L−1/10 h |
30°C – ≈9.0 | [173] |
| S. marcescens MO-1 | Erlenmeyer (50 mL) | 1.00% mannitol, 0.40% yeast extract, and 0.40% ram horn peptone | 5.8 278 mg L−1/48 h |
28°C – 7.0 | [174] |
| S. marcescens BWL1001 | Erlenmeyer (25 mL) | Saline suppl. with 100 g L−1 soybean oil, 10 g L−1 peptone, | 768.1 27,650 mg L−1/36 h |
28°C – 5.0 | [175] |
| S. marcescens S389 | Sakaguchi flask (100 mL) | Saline medium suppl with 15% ethanol | 41.7 3,000 mg L−1/72 h |
28°C – 6.8 | [176] |
| S. marcescens WT | Erlenmeyer (20 mL) | Proline, peptone plus Kitchen wastewater | 20.7 870 mg L−1/42 h |
28°C – 8.0 | [177] |
| S. marcescens C3 | Erlenmeyer immobilized cells on alginate (50 mL) | Saline suppl. with many Carbon and nitrogen sources | 31.9–216.7 2,300 mg L−1 to 15,600 mg L−1/72 h |
30°C – 6.0 | [59] |
| S. marcescens WT | Erlenmeyer (NR) |
Peanut seed broth, Sunflower seed broth/maltose, or glucose | 31.8–33.2 1,525–1,595 mg L−1/48 h |
28°C – 6.0 | [178] |
| S. marcescens SK4-72 | Erlenmeyer (NR) | 2% Sucrose, 1.5%, beef extract and 0.75% L-proline | 144.7 15,630 mg L−1/108 h |
30°C – ≈9.0 | [179] |
| S. marcescens WT | Erlenmeyer (NR) |
Casein, Madhuca latifolia, powder, sweet potato, sesame, and nitrogen sources like casein, beef extract, urea | 100 4,800 mg L−1/ 48 h |
28°C – 7.0 Ranges of pH/temps IMP |
[180] |
| S. marcescens JNB 5–1 | Erlenmeyer (NR) | Synthetic medium | 60.7 5,830 mg L−1/96 h |
30°C – ≈9.0 Ranges of temps |
[181] |
| S. marcescens JNB5-1 | Erlenmeyer (NR) | 2% Sucrose, 1.5%, beef extract and 0.75% L-proline | 58.8 6,350 mg L−1/108 h |
30°C – ≈9.0 | [179] |
| S. marcescens BMJ 816 and AMJ 817 | Erlenmeyer (NR) | 1.60% Starch, 1.60% peptone and 1.0% trace compounds, | 2.6 103 mg L−1/40 h |
30°C – ≈9.0 | [182] |
| S. marcescens UCP1549 | Agar culture (20 mL) | 2% mannitol medium suppl with 6% cassava waste | 1,031 49,500 mg L−1/48 h |
28°C – 7.0 | [183] |
| S. marcescens ATCC 13880 | Agar culture (20 mL) | Peanut seed, mustard seed, and sesame seed oil cakes nutrient agar | 12.5 900 mg L−1/72 h |
28°C – 7.5 | [184] |
| Serratia nematodiphila YO1 | Bioreactor (3.6 L) | Synthetic suppl. with vegetable oils | 1.78–1.86 89.1–93.2 mg L−1/50 h |
26°C – 7.0 Ranges of pH/temps |
[34] |
| Serratia nematodiphila RL2 | Erlenmeyer (50 mL) | Maltose, corn steep liquor, yeast extract | 12.8 640 mg L−1/50 h |
30°C – 6.0/7.0 | [33] |
| Streptomyces sp. NRCF69* | Erlenmeyer (50 mL) | Saline medium suppl with 2.0% crushed peanut, sesame, or sunflower seeds, fenugreek, their oils, and coconut oil | 391.7 47,000 mg L−1/120 h |
28°C – 7.3 | [36] |
| Streptomyces sp. JS520 | Erlenmeyer (150 mL) | Maltose soy-yeast extract | 0.96 138 mg L−1/144 h |
30°C – 7.0 Ranges of pH/temps |
[37] |
| Streptomyces coelicolor* | Agar plate | MS agar | 0.90 96.8 mg g−1 DW/108 h |
30°C – 7.2 | [38] |
| Achromobacter denitrificans SP1 | Test tube (10 mL) | Saline medium suppl. with Di (2-ethylhexyl) phthalate | 7.3 x10−[4]
– 5.48 0.175–1,314 mg L−1/240 h |
24°C – 8.8 | [39] |
| S. rubidaea RAM_Alex | Erlenmeyer (25 mL) | 5.0 g L−1 beef extract, 7.0 g L−1 peptone, 1.0 g L−1 yeast extract, 10.0 g L−1 NaCl | 33.3 1,600 mg L−1/48 h |
30°C – 6.0 | [35] |
| Hahella chuejuensis KCTC2396 | Agar plates | Marine broth 2216 | 0.59 28.10 mg L−1/48 h |
30/37°C – 7.0 | [40] |
| Zooshikella rubidus S1-1 | Agar plates | Marine broth 2216 | 1.0 47.80 mg L−1/48 h |
30/37°C – 7.0 | [40] |
Notes: NR, No Reported; WT, wild type; *, mutants; #, estimated from Elkenawy et al., 2017 [51].