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Received December 31, 2008
Accepted March 22, 2009
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Production of antifungal lipopeptide from Bacillus subtilis in submerged fermentation using shake flask and fermentor
Department of Environmental Engineering, DaYeh University, Chang-Hwa, Taiwan 1Department of Bioindustry Technology, DaYeh University, Chang-Hwa, Taiwan 2Department of Biotechnology, National Kaohsiung Normal University, Kaohsiung, Taiwan
mch@nknu.edu.tw
Korean Journal of Chemical Engineering, November 2009, 26(6), 1652-1661(10), 10.1007/s11814-009-0237-0
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Abstract
Optimization of the production of antifungal lipopeptide, iturin A, by B. subtilis was carried out in submerged cultural fermentation. In a shake-flask experiment, response surface methodology (RSM) was employed to optimize the cultivation conditions of Bacillus subtilis S3 for the enhancement of iturin A production. The optimal conditions for iturin A production obtained from RSM were pH 6.0, 0.93% maltodextrin, 1.11% glucose, 0.72% corn steep powder (C.S.P), 1.5 mM MgSO4, 0.75 mM KH2PO4, rotation speed 180 rpm and area of aeration 4.35 cm2. 57% increase of iturin A productivity (from 47.19 mg/L to 74.22 mg/L) was observed using the one-factor-at -a-time technique; however, 180% increase of iturin A productivity (from 47.19 mg/L to 132.23 mg/L) was observed with RSM. The iturin A production was further studied in a 5-L fermentor with a variation of agitation speed, aeration and baffles.In the 5-L fermentor, it was found that increased agitation speed improved the growth of B. subtilis and the production of iturin A. Aeration at 2 vvm gave excellent production of iturin A (175.52 mg/L) at 6 d of fermentation. The addition of baffles in the fermentor has significantly influenced the oxygen mass transfer coefficient (KLa) and iturin A production.
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References
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Delcambe L, Peypoux F, Besson F, Guinand M, Michel G, Biochem. Soc. Trans., 5, 1122 (1977)
Mizumoto S, Hirai M, Shoda M, Appl. Microbiol. Biotechnol., 72(5), 869 (2006)
Ohno A, Ano T, Shoda M, Biotechnol. Lett., 14, 817 (1992)
Ohno A, Ano T, Shoda M, Biotechnol. Bioeng., 47(2), 209 (1995)
Ohno A, Ano T, Shoda M, Process Biochem., 31(8), 801 (1996)
Buchanan RL, Philips JG, J. Food Protect., 53, 370 (1990)
Haltrich D, Press M, Steiner W, Enzyme Microb. Technol., 15, 854 (1993)
Prapulla SG, Jacob S, Chand N, Rajalakshmi D, Karanth NG, Biotech. Bioeng., 40, 965 (1992)
Shih IL, Van YT, Chang YN, Enzyme Microb. Technol., 31(3), 213 (2002)
Shih IL, Shen MH, Enzyme Microb. Technol., 39(1), 15 (2006)
Box GEP, Wilson KB, Statistical Soc. (Ser. B), 13, 1 (1951)
Gu XB, Zheng ZM, Yu HQ, Wang J, Liang FL, Liu RL, Process Biochem., 40, 3196 (2005)
Mizumoto S, Shoda M, Appl. Microbiol. Biotechnol., 76(1), 101 (2007)
Lin ZY, Optimization of cultivation conditions for iturin a production by Bacillus subtilis using submerged culture fermentation, Master Thesis, DaYeh University, Taiwan (2006)
Maddox IS, Richert SH, J. Appl. Bacterial., 43, 17 (1977)
Montgomery DC, In Design and Analysis of Experiments, 3rd ed., John Wiley & Sons, New York (1991)
Van’t Riet K, Ind. Eng. Chem. Proc. Des. Develop., 18, 357 (1979)
Cooper DG, MacDonald CR, Duff STB, Kosaric N, Appl. Environ. Microbiol., 42, 408 (1981)
Jacques P, Hbid C, Destain J, Razfindralambo H, Paquot M, De Pauw E, Thonart P, Appl. Biocehm. Biotechnol., 77, 223 (1999)
Kapat A, Jung JK, Park YH, Hong SY, Choi HK, Bioproc. Eng., 18, 347 (1998)
Amanullah A, Serrano-Carreon L, Castro B, Galindo E, Nienow AW, Biotechnol. Bioeng., 57(1), 95 (1998)
