Optimization of acetoin production by Hanseniaspora guilliermondii using experimental design

Teixeira, Raquel Montagna; Cavalheiro, Darlene; Ninow, Jorge Luiz; Fúrigo, Agenor

doi:10.1590/s0104-66322002000200014

Cited by 19 publications

(11 citation statements)

References 4 publications

(1 reference statement)

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“…To assess the significance of each individual factor on the acetoin production, the results of Plackett-Burman design were analyzed by the analysis of variance (ANOVA). [25] The results are given in Table 3. The analysis of variance showed that yeast extract, corn steep liquor, and urea had significant influences on the response as Optimizing Fermentation Medium 537 evidenced by their p values (<0.1, significant at 10% level).…”

Section: The Plackett-burman Designmentioning

confidence: 99%

OPTIMIZATION OF FERMENTATION MEDIUM FOR ACETOIN PRODUCTION BYBacillus subtilisSF4-3 USING STATISTICAL METHODS

Tian

Fan

Zhang

et al. 2014

Preparative Biochemistry and Biotechnology

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To improve the acetoin-producing ability of Bacillus subtilis SF4-3, isolated from "natto," a Japanese traditional food, the fermentation medium was optimized in shake-flask fermentation by statistically designed methods. Based on results of the single-factor experiment, orthogonal experiment, and Plackett-Burman design, yeast extract, corn steep liquor, and urea were identified as showing significant influence on the acetoin production. Subsequently, the optimum combination of the three factors was investigated by the Box-Behnken design (BBD) of response surface methodology (RSM) in order to further enhance the acetoin production. The maximum acetoin yield of 45.4 g/L was predicted when the concentrations of yeast extract, corn steep liquor, and urea were 8.5 g/L, 14.6 g/L, and 3.8 g/L, respectively. The results were further confirmed in triplicate experiments using the optimized medium (glucose 160 g/L, yeast extract 8.5 g/L, corn steep liquor 14.6 g/L, urea 3.8 g/L, manganese sulfate 0.05 g/L, ferrous sulfate 0.05 g/L), and an acetoin yield of 46.2 g/L was obtained in the validation experiment, which was in agreement with the prediction. After the optimization of medium components, an increase of 36.28% in acetoin production was achieved in comparison to that at the initial medium levels.

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Section: The Plackett-burman Designmentioning

confidence: 99%

OPTIMIZATION OF FERMENTATION MEDIUM FOR ACETOIN PRODUCTION BYBacillus subtilisSF4-3 USING STATISTICAL METHODS

Tian

Fan

Zhang

et al. 2014

Preparative Biochemistry and Biotechnology

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“…The production of acetoin by microbial fermentation has been reported to gain increasing interest due to its safety and environmental friendliness [3,4]. Intensive efforts have been taken to enhance microbial production of acetoin, including screening of high-yield acetoin-producing strains [5,6], metabolic engineering breeding [7][8][9], and fermentation optimization [9][10][11]. The price of chemically generated acetoin (racemic) is over $ 16.2/kg, and biologically generated dietary acetoin can be two times more expensive [12].…”

Section: Introductionmentioning

confidence: 99%

Statistical Optimization of Acetoin Production Using Corn Steep Liquor as a Low-Cost Nitrogen Source by Bacillus Subtilis CICC 10025

Taiwo¹,

Ojumu²,

Madzimbamuto³

2019

Renewable Resources and Biorefineries

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This chapter investigates the effect of some selected nitrogen sources (corn steep liquor-CSL, yeast extract, and beef extract) on the bioproduction of a selected flavor-acetoin (AC) from glucose-with a view to optimize its production. The results revealed that by using a cheap nitrogen source, corn steep liquor, the yield of acetoin is similar to those of the extracts of yeast and beef. Furthermore, it was shown that by using the Box-Behnken design, the optimum parameters such as glucose concentration, corn steep liquor, and inoculum size to maximize the concentration of acetoin produced are 78.40 g/L, 15% w/v, and 2.70% v/v, respectively. The validated concentration of acetoin produced in a triplicate analysis, 10.70 g/L, was 0.06% less than the predicted value. The results of this study may encourage the development of cost-effective nutritional use of corn steep liquor for bioproduction of acetoin on an industrial scale.

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“…A high-yielding strain is pivotal for the commercial fermentation of AC. Many microorganisms could produce AC, including Saccharomyces carlsbergensis [3], Saccharomyces cerevisiae [4], Hanseniaspora guilliermondii [5], Lactococcus lactis [6], Leuconostoc citrovorum [7], and Zygosaccharomyces bailii [8], etc. In particular, Serratia marcescens H13 (75.2 g/L) [9], Bacillus licheniformis MEL 09 (41.2 g/L) [10], and Bacillus pumilus DSM 16187 (63.0 g/L, EP 2005081882) exhibited high AC-producing ability from glucose.…”

Section: Introductionmentioning

confidence: 99%

Biochemical characterization of unusual meso-2,3-butanediol dehydrogenase from a strain of Bacillus subtilis

Hao¹,

Ji²,

Wang³

et al. 2014

Journal of Molecular Catalysis B: Enzymatic

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Optimization of acetoin production by Hanseniaspora guilliermondii using experimental design

Cited by 19 publications

References 4 publications

OPTIMIZATION OF FERMENTATION MEDIUM FOR ACETOIN PRODUCTION BYBacillus subtilisSF4-3 USING STATISTICAL METHODS

OPTIMIZATION OF FERMENTATION MEDIUM FOR ACETOIN PRODUCTION BYBacillus subtilisSF4-3 USING STATISTICAL METHODS

Statistical Optimization of Acetoin Production Using Corn Steep Liquor as a Low-Cost Nitrogen Source by Bacillus Subtilis CICC 10025

Biochemical characterization of unusual meso-2,3-butanediol dehydrogenase from a strain of Bacillus subtilis

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