Optimization of Fermentation Conditions of Surfactin from <i>Bacillus subtilis</i> by Response Surface Methodology

LI Guangyue; LI Xueling; QI Jiaojiao; ZHU Jianfeng; LAI Meilian; HU Wenfeng

doi:10.13386/j.issn1002-0306.2021100025

Volume 43 Issue 12

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(12): 146-154. > DOI: 10.13386/j.issn1002-0306.2021100025

LI Guangyue, LI Xueling, QI Jiaojiao, et al. Optimization of Fermentation Conditions of Surfactin from Bacillus subtilis by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(12): 146−154. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100025.

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Optimization of Fermentation Conditions of Surfactin from Bacillus subtilis by Response Surface Methodology

1.
South China Agricultural University, Guangzhou 510642, China
2.
Bioforte Biotechnology (Shenzhen) Co., Ltd., Shenzhen 518118, China

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Received Date: October 10, 2021
Available Online: April 14, 2022

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Abstract

Abstract

In order to improve the surfactin production capacity of Bacillus subtilis FHYB201030, taking Bacillus subtilis FHYB201030 as the experimental strain, and CPC-BTB (cetylpyridyl chloride-bromothymol blue) value was used as the evaluation index. Single factor tests, Plackett-Burman test, steepest climbing test and response surface test were used to optimize the optimal fermentation conditions for surfactin production. Plackett-Burman test showed that temperature, lactose and glutamic acid (Glu) had significant effects on surfactin yield. The steepest climbing design and the Box-Behnken central combination design three-factor three-level test were used to calculate the culture medium composition with the highest surfactin yield: 25 g/L of lactose, 10 g/L of casein, 3 g/L of beef extract, 10 g/L of peptone, 5 g/L of NaCl, 0.5 mmol/L of Mn²⁺, 2.5 g/L of Glu. The optimum cultivation conditions were temperature of 40 ℃, rotation speed of 200 r/min, filling volume of 30%. Under the fermentation condition, the amount of surfactant produced by Bacillus subtilis FHYB201030 was 0.48 mg/mL, which was 34.56% higher than the 0.35 mg/mL before optimization. This result would lay a good foundation for improving the production level of surfactin.
- Bacillus subtilis,
- surfactin,
- response surface methodology,
- optimization of fermentation conditions

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References

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