l-Lactic acid production by Bacillus subtilis MUR1 in continuous culture
| Autor: | Kwok-Ping Ho, Ting Gao |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
biology
Nitrogen Cell Culture Techniques Bioengineering General Medicine Bacillus subtilis biology.organism_classification Applied Microbiology and Biotechnology Corn steep liquor Dilution Lactic acid Lactobacillus chemistry.chemical_compound Biochemistry chemistry Yeast extract Ammonium Lactic Acid Steady state (chemistry) Food science Biotechnology |
| Zdroj: | Journal of Biotechnology. 168:646-651 |
| ISSN: | 0168-1656 |
| DOI: | 10.1016/j.jbiotec.2013.09.023 |
| Popis: | A novel UV-induced mutant strain of recombinant Bacillus subtilis MUR1 was used for the production of l -LA in continuous cultures with a variety of culture conditions. The maximal productivity of 17.6 g/L/h was obtained with a l -LA concentration of 44.1 g/L at the dilution rate of 0.4 h −1 . The highest concentration of l -LA (77.1 g/L) was produced at the dilution rate of 0.05 h −1 . This study showed that the maximum l -LA productivity of B. subtilis MUR1 which can only last for a very short period of time during the exponential phase in fed-batch cultures, can be extended indefinitely at steady state in continuous cultures. l -LA production increased with the increase of yeast extract concentrations in the medium. Moreover, temperature, agitation rate and various glucose concentrations in the feed were compared in continuous cultures. Different nitrogen sources (lysine, glutamine, ammonium sulphate and corn steep liquor) were studied to partly or completely replace yeast extract in the medium, most of them showed positive effects on l -LA production and cell growth. The l -LA productivities from continuous cultures in this study are higher than the productivity of current microbial industrial processes which use Lactobacillus to produce l -LA. |
| Databáze: | OpenAIRE |
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