Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3

Background: Currently, microbial fermentation method has become the research hotspot for acetoin production. In our previous work, an acetoin-producing strain, Bacillus subtilis SF4-3, was isolated from Japanese traditional fermented food natto. However, its conversion of glucose to acetoin was rela...

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Autores principales:	Tian,Yanjun, Fan,Yixiao, Liu,Jianjun, Zhao,Xiangying, Chen,Wei
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2016
Materias:	2,3-Butanediol Acetoin Bacillus subtilis SF4-3 Reversible transformation
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000100007
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spelling	oai:scielo:S0717-345820160001000072016-05-11Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3Tian,YanjunFan,YixiaoLiu,JianjunZhao,XiangyingChen,Wei 2,3-Butanediol Acetoin Bacillus subtilis SF4-3 Reversible transformation Background: Currently, microbial fermentation method has become the research hotspot for acetoin production. In our previous work, an acetoin-producing strain, Bacillus subtilis SF4-3, was isolated from Japanese traditional fermented food natto. However, its conversion of glucose to acetoin was relatively low. In order to achieve a high-efficient accumulation of acetoin in B. subtilis SF4-3, main medium components and fermentation conditions were evaluated in this work. Results: The by-products analysis showed that there existed reversible transformation between acetoin and 2,3-butanediol that was strictly responsible for acetoin production in B. subtilis SF4-3. The carbon sources, nitrogen sources and agitation speed were determined to play crucial role in the acetoin production. The optimal media (glucose-H2O 150 g/L, yeast extract 10 g/L, corn steep dry 5 g/L, urea 2 g/L, K2HPO4 0.5 g/L, MgSO4 0.5 g/L) were obtained. Furthermore, the low agitation speed of 300 r/min was found to be beneficial to the reversible transformation of 2,3-butanediol for acetoin production in B. subtilis SF4-3. Eventually, 48.9 g/L of acetoin and 5.5 g/L of 2,3-butanediol were obtained in a 5-L fermenter, and the specific production of acetoin was 39.12% (g/g), which accounted for 79.90% of the theoretical conversion. Conclusions: The results indicated acetoin production of B. subtilis SF4-3 was closely related to the medium components and dissolved oxygen concentrations. It also provided a method for acetoin production via the reversible transformation of acetoin and 2,3-butanediol.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.19 n.1 20162016-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000100007en10.1016/j.ejbt.2015.11.005
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	2,3-Butanediol Acetoin Bacillus subtilis SF4-3 Reversible transformation
spellingShingle	2,3-Butanediol Acetoin Bacillus subtilis SF4-3 Reversible transformation Tian,Yanjun Fan,Yixiao Liu,Jianjun Zhao,Xiangying Chen,Wei Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3
description	Background: Currently, microbial fermentation method has become the research hotspot for acetoin production. In our previous work, an acetoin-producing strain, Bacillus subtilis SF4-3, was isolated from Japanese traditional fermented food natto. However, its conversion of glucose to acetoin was relatively low. In order to achieve a high-efficient accumulation of acetoin in B. subtilis SF4-3, main medium components and fermentation conditions were evaluated in this work. Results: The by-products analysis showed that there existed reversible transformation between acetoin and 2,3-butanediol that was strictly responsible for acetoin production in B. subtilis SF4-3. The carbon sources, nitrogen sources and agitation speed were determined to play crucial role in the acetoin production. The optimal media (glucose-H2O 150 g/L, yeast extract 10 g/L, corn steep dry 5 g/L, urea 2 g/L, K2HPO4 0.5 g/L, MgSO4 0.5 g/L) were obtained. Furthermore, the low agitation speed of 300 r/min was found to be beneficial to the reversible transformation of 2,3-butanediol for acetoin production in B. subtilis SF4-3. Eventually, 48.9 g/L of acetoin and 5.5 g/L of 2,3-butanediol were obtained in a 5-L fermenter, and the specific production of acetoin was 39.12% (g/g), which accounted for 79.90% of the theoretical conversion. Conclusions: The results indicated acetoin production of B. subtilis SF4-3 was closely related to the medium components and dissolved oxygen concentrations. It also provided a method for acetoin production via the reversible transformation of acetoin and 2,3-butanediol.
author	Tian,Yanjun Fan,Yixiao Liu,Jianjun Zhao,Xiangying Chen,Wei
author_facet	Tian,Yanjun Fan,Yixiao Liu,Jianjun Zhao,Xiangying Chen,Wei
author_sort	Tian,Yanjun
title	Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3
title_short	Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3
title_full	Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3
title_fullStr	Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3
title_full_unstemmed	Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3
title_sort	effect of nitrogen, carbon sources and agitation speed on acetoin production of bacillus subtilis sf4-3
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2016
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000100007
work_keys_str_mv	AT tianyanjun effectofnitrogencarbonsourcesandagitationspeedonacetoinproductionofbacillussubtilissf43 AT fanyixiao effectofnitrogencarbonsourcesandagitationspeedonacetoinproductionofbacillussubtilissf43 AT liujianjun effectofnitrogencarbonsourcesandagitationspeedonacetoinproductionofbacillussubtilissf43 AT zhaoxiangying effectofnitrogencarbonsourcesandagitationspeedonacetoinproductionofbacillussubtilissf43 AT chenwei effectofnitrogencarbonsourcesandagitationspeedonacetoinproductionofbacillussubtilissf43
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Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3

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