Abstract

Presently, the two main commercial sources of hyaluronic acid (HA) are rooster combs and streptococci. Harvesting from rooster combs is complex and costly. Streptococci are difficult to genetically manipulate and require complex media for growth. Both sources have potential problems with unwanted by-products, such as allergens and toxins. These problems can be solved by producing the HA with safe bacilli that are expressing a recombinant HA synthase (HAS).

Keywords: Hyaluronic Acid, Bacillus subtilis, synthase, fermentation