Optimization of Medium Composition and Fermentation Conditions by Response Surface Methodology for the Production of Poly-γ-Glutamic Acid by Bacillus subtilis

doi:10.7506/spkx1002-6630-201409030

Abstract

Abstract:

Poly-γ-glutamic acid, as a high molecular polymer produced by microorganism, is widely used in industry,
agriculture, food, medicine and cosmetics. This study aimed to use response surface methodology for a systematic
optimization of fermentation medium composition for the production of poly-γ-glutamic acid by a glutamic aciddependent
strain of Bacillus subtilis GXA-28. A response surface regression equation was established based on the
results of one-factor-at-a-time, Plackett-Burman, steepest ascent and Box-Behnken experimental designs. The optimal
medium formulation, as predicted from the equation, consisted of 33.65 g/L sucrose, 0.4 g/L yeast extract, 1.6 g/L
NH4Cl, 15 g/L monosodium glutamate, 0.4 g/L KH2PO4, 1.68 g/L K2HPO4·3H2O, 0.1 g/L MgSO4·7H2O and 0.04 g/L
MnSO4·H2O. The yield of poly-γ-glutamic acid reached 16.63 g/L, which was 20% higher than before the optimization,
and the conversion rate of the substrate glutamate reached 100% by using the optimized medium at 40.2 ℃ with shaking at
a speed of 160 r/min for 22 h.

Key words: poly-γ-glutamic acid, Bacillus subtilis, response surface analysis, fermentation medium

HE Yang-yang, ZENG Wei, WANG Qing-long, WANG Da-yun, CHEN Gui-guang, LIANG Zhi-qun*. Optimization of Medium Composition and Fermentation Conditions by Response Surface Methodology for the Production of Poly-γ-Glutamic Acid by Bacillus subtilis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201409030.

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Optimization of Medium Composition and Fermentation Conditions by Response Surface Methodology for the Production of Poly-γ-Glutamic Acid by Bacillus subtilis

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