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Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3 Electron. J. Biotechnol.
Tian,Yanjun; Fan,Yixiao; Liu,Jianjun; Zhao,Xiangying; Chen,Wei.
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...
Tipo: Journal article Palavras-chave: 2; 3-Butanediol Acetoin Bacillus subtilis SF4-3 Reversible transformation.
Ano: 2016 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000100007
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