Optimization of Brevibacillin Fermentation Medium with <i>Brevibacillus laterosporus</i> by Response Surface Methodology

WANG Xiaojie; MENG Fanqiang; ZHOU Libang; LU Zhaoxin

doi:10.13386/j.issn1002-0306.2021070335

Volume 43 Issue 4

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(4): 153-160. > DOI: 10.13386/j.issn1002-0306.2021070335

WANG Xiaojie, MENG Fanqiang, ZHOU Libang, et al. Optimization of Brevibacillin Fermentation Medium with Brevibacillus laterosporus by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(4): 153−160. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070335.

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Optimization of Brevibacillin Fermentation Medium with Brevibacillus laterosporus by Response Surface Methodology

College of Food Science and Technology, Nanjing Agricultural Univercity, Nanjing 210095, China

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Received Date: July 27, 2021
Available Online: December 19, 2021

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Abstract

Abstract

The fermentation medium of brevibacillin by Brevibacillus laterosporus was optimized. Six main factors which affected brevibacillin production were evaluated by Placket-burman design. Three significant factors, sucrose, beef extract and Mg²⁺, were selected and the optimal area of the response surface was determined by the steepest climbing experimental; the optimal medium components were obtained by using a three-factor and three-level Box-Behnken experiment. The optimal medium components for B. laterosporus producing brevibacillin were: Sucrose 28.65 g/L, beef extract 17.04 g/L, Mg²⁺13.01 g/L, tryptone 10 g/L, yeast extract 5 g/L, NaCl 10 g/L. Under this optimum condition the yield of brevibacillin was 457.87±5.12 µg/mL, which was 34.6% higher that before optimization, and it was very close to the maximum value 462.94 µg/mL predicted by the theory.
- Brevibacillus laterosporus,
- brevibacillin,
- formulation optimization,
- the fermentation medium

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