Abstract: This article elaborated the production of HA by microorganism zymotechnics and the comparison of methods which can determine the content of HA in fermentation broth. Since the extraction of HA had come true, people mainly used the animal tissues for production. But the content is low and the separation process is complex. Moreover the raw material resource is limited. It is very difficult to form the large scale production. The preparation costs more. However, compared with the traditional extraction, the microorganism zymotechnics of HA has many merits. The scale of production is not limited by material. And in the fermentation broth, the HA is dissociative state. It can easy to be separated and purified. It costs lower. It can cause the scale industrial production without pathogenesis virus pollution. The zymotechnics of HA uses the microorganism, and the inexpensive glucose will be transformed by the microorganism to macro-molecule HA. This conversion process needs the essential nutrients and the energy. The main equipment is fermenter. The synthesis needs appropriate pH and temperature. Using oxygen, the mycelium oxidizes nutrients, and the energy will guarantee its growth and the needs of the production of HA. For achieving optimization of fermentation conditions, people need to measure the HA content at times to instruct other operations. During the research, we find a method which is fast, simple and effective.
Key word: HA; Logarithm growth; G (Grape); Fermenter; CTAB-turbidimetric assay
