Effect of pH on Pullulan Elaboration byAureobasidium pullulansS-1

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Abstract
The capability of Aureobasidium pullulans S-1 to produce pullulan varied considerably with the initial pH; that is, pullulan was hardly elaborated with initial pH 2 ~ 2.5, and the organism converted ca. 50% (by shaking culture) or ca. 60% (with jar fermenter) of consumed sugar into pullulan with initial pH 6.0. Initial pH, the fall of pH during culture, and the agitation rate greatly influenced the ability of the organism to elaborate pullulan.