Title :
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
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;
Conference_Titel :
Consumer Electronics, Communications and Networks (CECNet), 2011 International Conference on
Conference_Location :
XianNing
Print_ISBN :
978-1-61284-458-9
DOI :
10.1109/CECNET.2011.5768441
