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Statistical optimization of medium components for enhanced acetoin production from molasses and soybean meal hydrolysate

  • Biotechnological Products and Process Engineering
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Abstract

The nutritional requirements for acetoin production by Bacillus subtilis CICC 10025 were optimized statistically in shake flask experiments using indigenous agroindustrial by-products. The medium components considered for initial screening in a Plackett–Burman design comprised a-molasses (molasses submitted to acidification pretreatment), soybean meal hydrolysate (SMH), KH2PO4·3H2O, sodium acetate, MgSO4·7H2O, FeCl2, and MnCl2, in which the first two were identified as significantly (at the 99% significant level) influencing acetoin production. Response surface methodology was applied to determine the mutual interactions between these two components and optimal levels for acetoin production. In flask fermentations, 37.9 g l−1 acetoin was repeatedly achieved using the optimized concentrations of a-molasses and SMH [22.0% (v/v) and 27.8% (v/v), respectively]. a-Molasses and SMH were demonstrated to be more productive than pure sucrose and yeast extract plus peptone, respectively, in acetoin fermentation. In a 5-l fermenter, 35.4 g l−1 of acetoin could be obtained after 56.4 h of cultivation. To our knowledge, these results, i.e., acetoin yields in flask or fermenter fermentations, were new records on acetoin fermentation by B. subtilis.

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Acknowledgment

The authors gratefully acknowledge the financial support of this work by Shanghai Apple Flavor & Fragrance (Shanghai, China).

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Authors and Affiliations

  1. State Key Laboratory of Microbial Technology, Shandong University, Jinan, 250100, People’s Republic of China

    Z. J. Xiao, P. H. Liu, J. Y. Qin & P. Xu

  2. Shanghai Apple Flavor & Fragrance Co., Ltd., Shanghai, 201809, People’s Republic of China

    P. Xu

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  1. Z. J. Xiao
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  2. P. H. Liu
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  3. J. Y. Qin
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Correspondence to P. Xu.

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Xiao, Z.J., Liu, P.H., Qin, J.Y. et al. Statistical optimization of medium components for enhanced acetoin production from molasses and soybean meal hydrolysate. Appl Microbiol Biotechnol 74, 61–68 (2007). https://doi.org/10.1007/s00253-006-0646-5

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  • DOI: https://doi.org/10.1007/s00253-006-0646-5

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