Mutation and fermentation optimization of Bacillus amyloliquefaciens for acetoin production.

Author: Shihui WANG ¹ ; Qiuling LUO ¹ ; Jia LIU ¹ ; Liming LIU ¹ ; Xiulai CHEN ¹
Author Information

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Publication Type:Journal Article
Keywords: Bacillus amyloliquefaciens; acetoin; atmospheric and room temperature plasma; fermentation optimization; ⁶⁰Co gamma rays
From: Chinese Journal of Biotechnology 2018;34(5):803-811
CountryChina
Language:Chinese
Abstract: As a platform chemical, acetoin has a great potential of application in medicine and food industries. In order to improve the efficiency of acetoin production, Bacillus amyloliquefaciens was treated by atmospheric and room temperature plasma and gamma rays. Two-round screening was adopted for obtaining positive mutants, and the best mutant B. amyloliquefaciens H-5 produced acetoin up to 68.2 g/L in shake flask. Then, culture conditions were optimized in 5-L fermentor to enhance acetoin production. Finally, 85.2 g/L acetoin was produced by B. amyloliquefaciens H-5, which was increased by 26.8% compared with that of the original strain B. amyloliquefaciens FMME088. These results indicated that the high-producing strain can be obtained efficiently by compound mutagenesis, which has a promising prospect for commercial scale process.