화학공학소재연구정보센터
홈 로그인 로그아웃 연락처 사이트맵
Korean Journal of Chemical Engineering, Vol.26, No.6, 1652-1661, November, 2009
DOI10.1007/s11814-009-0237-0  Export Citation
Production of antifungal lipopeptide from Bacillus subtilis in submerged fermentation using shake flask and fermentor
Ing-Lung Shih, Chih-Yang Lin1, Jane-Yii Wu1, and Chienyan Hsieh2, †
  • 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
E-mail:
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.
Keywords:Bacillus subtilis;Submerged Cultural Fermentation;Stirred-tank;KLa;Iturin A;Biomass;Optimization
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