Production of acetoin by Bacillus subtilis TH-49

Author

Xu, Hui ; Jia, Shiru ; Liu, Jianjun

Author_Institution

Key Lab. of Ind. Microbiol., Tianjin Univ. of Sci. & Technol., Tianjin, China

fYear

2011

fDate

16-18 April 2011

Firstpage

1524

Lastpage

1527

Abstract

Acetoin (3-hydroxy-2-butanone) is an important flavor compound, widely existing in dairy products and some fruits. An study has been performed on acetoin production Bacillus subtilis TH-49. The mutant was obtained by treating B. subtilis NT-50-44 with compound mutation and subjecting it to a shake flask fermentation selection procedure. It was proved that the main metabolite produced by mutant strain TH-49 was acetoin and there were almost no 2,3-butanediol and 2,3-butanedione by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) analysis. The acetoin production rate reached the highest value of 56.9 g/l in 100-1 fermenter fermentations from glucose.

Keywords

chromatography; dairy products; fermentation; food safety; microorganisms; B. subtilis NT-50-44; Bacillus subtilis TH-49; GC-MS analysis; acetoin (3-hydroxy-2-butanone); compound mutation; gas chromatography; mass spectrometry; metabolite; shake flask fermentation selection; Compounds; Mathematical model; Optimization; Response surface methodology; Strain; Sugar; Bacillus subtilis; acetoin; compound mutation; fermentation;

fLanguage

English

Publisher

ieee

Conference_Titel

Consumer Electronics, Communications and Networks (CECNet), 2011 International Conference on

Conference_Location

XianNing

Print_ISBN

978-1-61284-458-9

Type

conf

DOI

10.1109/CECNET.2011.5768441

Filename

5768441