Statistical optimization of medium components for enhanced acetoin production from molasses and soybean meal hydrolysate.
Appl Microbiol Biotechnol
; 74(1): 61-8, 2007 Feb.
Article
em En
| MEDLINE
| ID: mdl-17043817
ABSTRACT
The nutritional requirements for acetoin production by Bacillus subtilis CICC 10025 were optimized statistically in shake flask experiments using indigenous agroindustrial by-products. The medium components considered for initial screening in a Plackett-Burman design comprised a-molasses (molasses submitted to acidification pretreatment), soybean meal hydrolysate (SMH), KH(2)PO(4).3H(2)O, sodium acetate, MgSO(4).7H(2)O, FeCl(2), and MnCl(2), in which the first two were identified as significantly (at the 99% significant level) influencing acetoin production. Response surface methodology was applied to determine the mutual interactions between these two components and optimal levels for acetoin production. In flask fermentations, 37.9 g l(-1) acetoin was repeatedly achieved using the optimized concentrations of a-molasses and SMH [22.0% (v/v) and 27.8% (v/v), respectively]. a-Molasses and SMH were demonstrated to be more productive than pure sucrose and yeast extract plus peptone, respectively, in acetoin fermentation. In a 5-l fermenter, 35.4 g l(-1) of acetoin could be obtained after 56.4 h of cultivation. To our knowledge, these results, i.e., acetoin yields in flask or fermenter fermentations, were new records on acetoin fermentation by B. subtilis.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Hidrolisados de Proteína
/
Glycine max
/
Bacillus subtilis
/
Biotecnologia
/
Melaço
/
Meios de Cultura
/
Acetoína
Tipo de estudo:
Evaluation_studies
/
Prognostic_studies
Idioma:
En
Ano de publicação:
2007
Tipo de documento:
Article