The statistically optimized production of poly(γ-glutamic acid) by batch fermentation of a newly isolated Bacillus subtilis RKY3

被引：55

作者：

Jeong, Jae-Hoon ^{[2
]}

Kim, Jin-Nam ^{[2
]}

Wee, Young-Jung ^{[1
]}

Ryu, Hwa-Won ^{[2
]}

机构：

[1] Yeungnam Univ, Dept Food Sci & Technol, Gyongsan 712749, Gyeongbuk, South Korea

[2] Chonnam Natl Univ, Sch Biol Sci & Technol, Kwangju 500757, South Korea

来源：

BIORESOURCE TECHNOLOGY | 2010年 / 101卷 / 12期

关键词：

Poly(gamma-glutamic acid); Bacillus subtilis; Plackett-Burman design; Central composite design; Response surface methodology; POLY(GAMMA-D-GLUTAMYL) CAPSULE; AMMONIUM-SULFATE; GLUTAMIC-ACID; CITRIC-ACID; LICHENIFORMIS; BIOSYNTHESIS; CHEMISTRY;

D O I：

10.1016/j.biortech.2010.01.080

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

For the production of poly(gamma-glutamic acid), a newly isolated Bacillus sp. RKY3 was phylogenetically identified as Bacillus subtilis based on its 16S rRNA gene sequence. The culture medium for the production of poly(gamma-glutamic acid) by B. subtilis RKY3 was optimized statistically. The parameters significantly affecting poly(gamma-glutamic acid) production were found to be glycerol, glutamic acid, yeast extract, and K2HPO4. A further advanced statistical approach, central composite design, found the optimum levels of the screened variables as follows (g l(-1)): glycerol 17.6, glutamic acid 59.6; yeast extract 2.7; K2HPO4 2.3. The predicted response as poly(gamma-glutamic acid) production under the statistically optimized conditions was 48.5 g l(-1), which was only 0.4% different from the maximum poly(gamma-glutamic acid) concentration (48.7 g l(-1)) observed at the validation experiment using 7-1 lab-scale fermentor containing 31 of working volume. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：4533 / 4539

页数：7

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