Impact of energy supply and oxygen transfer on selective lipopeptide production by Bacillus subtilis BBG21

Fahim, Sameh; Dimitrov, Krasimir; Gancel, Frédérique; Vauchel, Peggy; Jacques, Philippe; Nikov, Iordan

doi:10.1016/j.biortech.2012.09.019

Cited by 45 publications

(35 citation statements)

References 21 publications

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“…Although several studies suggest that surfactin production is strongly influenced by nitrogen-limiting conditions (Davis et al, 1999) and oxygen limitation (Fahim et al, 2012), our data show that only temperature influenced the production of surfactin by B. velezensis H2O-1. Temperature is one of the physicochemical parameters that most influences lipopeptide production (Inès and Dhouha, 2015).…”

Section: Effect Of Nitrogen Source and Culture Conditions On Surfacticontrasting

confidence: 92%

Surfactin from Bacillus velezensis H2O‐1: Production and Physicochemical Characterization for Postsalt Applications

Guimarães

Pasqualino

Mota

et al. 2019

J Surfact & Detergents

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The use of surfactin, a powerful biosurfactant, is generally hampered by poor production yield. Consequently, identification of new producers and the study of operational parameters are essential. We identify Bacillus sp. H2O‐1 as Bacillus velezensis, a species previously not investigated for its biosurfactant production. Among the nitrogen sources we tested, (NH4)2SO4 and NH4NO3 were the most appropriate for surfactin production, reaching 608.5 and 659.5 mg L−1, respectively. Only temperature affected the production, whereas rotation and the C/N ratio did not. Biosurfactants can be used in enhanced oil recovery (EOR) in reservoirs located in the presalt and postsalt layers, where conditions of temperature, pressure, and salinity are quite varied, requiring a study of the stability of these molecules under these conditions. We found the surfactin produced by B. velezensis to be stable at different temperatures, pH, and ionic strengths. We evaluated the concurrent effects of different salinity, temperature, and pressure conditions on surface and interfacial activities of this surfactin. Overall, we found the surfactin produced by B. velezensis H2O‐1 to have considerable potential for industrial applications, mainly due to the stability of its physical and chemical characteristics when subjected to different temperatures, pressures, and salinities, in addition to its low toxicity.

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Section: Effect Of Nitrogen Source and Culture Conditions On Surfacticontrasting

confidence: 92%

Surfactin from Bacillus velezensis H2O‐1: Production and Physicochemical Characterization for Postsalt Applications

Guimarães

Pasqualino

Mota

et al. 2019

J Surfact & Detergents

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show abstract

“…The DO profile indicates that microorganisms hardly sense the change of culture medium (due to inoculation) from nutrient broth to cassava wastewater, and based on DO, the lag phase took place within the first 2 h. Then, it abruptly decreased to 0% and remained so for most of the time (from ≈ 3 to 68 h). This behavior is extremely good because the microorganism growth occurs under aerobic and anaerobic conditions (0%) and the fermentation occurs mainly under oxygen depleted conditions, which favors the production of surfactin . Also, as mentioned above, the aeration rate was enough to generate foam and in this way facilitate the recovery of surfactin in the foam.…”

Section: Resultsmentioning

confidence: 95%

“…Hence, the fermentations were operated at optimum aeration conditions, as demonstrated also by the high surfactin production (according to ST measurements and high volume of foam collected ≈ 1000 mL +/‐ 84). However, productivity could potentially be optimized further by increasing DO and Kla to the optimum values reported by Fahim et al …”

Section: Resultsmentioning

confidence: 99%

“…This behavior is extremely good because the microorganism growth occurs under aerobic and anaerobic conditions (0%) and the fermentation occurs mainly under oxygen depleted conditions, which favors the production of surfactin. 9,12,18,19 Also, as mentioned above, the aeration rate was enough to generate foam and in this way facilitate the recovery of surfactin in the foam. Finally, at 68 h, the DO increased, indicating the death phase.…”

Section: Surfactin Production -Fermentation Fermentation Process and mentioning

confidence: 91%

“…The medium (3 L of cassava wastewater) was bubbled with nitrogen to remove oxygen. Then, aeration was started (2 L min −1 ) and DO values were used to calculate the K la …”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Ultrafiltration based purification strategies for surfactin produced by Bacillus subtilisLB5A using cassava wastewater as substrate

Andrade

Barros

Andrade

et al. 2016

J of Chemical Tech & Biotech

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BACKGROUND Bacillus subtilis synthesizes surfactin, a powerful surface‐active agent. It has interesting potential applications. However, due to its high cost of production, commercial use is impracticable. The downstream processing represents ≈ 60% of production costs and the culture medium ≈ 30%. Many reports focused, separately, on production of surfactin using by‐products (reduced cost) or the purification using synthetic medium. Therefore, the aim of this work was to evaluate, for the first time, the impact of using a by‐product as fermentation medium on the downstream processing based on membrane filtration. RESULTS Membranes of PES‐100‐kDa efficiently retained surfactin micelles – the first step of ultrafiltration, whereas, the second step required membranes of 50 kDa to separate surfactin monomers from proteins. Ultrafiltration of crude biosurfactant was associated with fouling and/or concentration polarization resulting in lower purity than when synthetic medium was used. Further improvement in purity was achieved by partial removal of proteins before ultrafiltration by acid precipitation and extraction. The NMR and MALDI‐TOFMS analyses identified 11 potential surfactin homologues composed of two amino acid sequences. CONCLUSION Production of surfactin using cassava wastewater as a low‐cost culture medium and its purification by the 2‐step ultrafiltration process is feasible, nevertheless, the higher protein content of this medium compared with the synthetic one leads to a lower purity product; further increase in purity can be achieved by applying additional purification steps prior to ultrafiltration with subsequent increased process cost. © 2016 Society of Chemical Industry

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Fermentation optimization of surfactin production of Bacillus amyloliquefaciens HM618

Liu

Tang

Cheng

2022

Biotech and App Biochem

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This work isolated a strain named Bacillus amyloliquefaciens HM618 from the soil, which can inhibit the growths of Botrytis cinerea, Rhizoctonia solani, and Escherichia coli DH5α. Based on the results of response surface methodology, the surfactin levels of strain HM618 were elevated from 0.724 to 1.876 g/L and 0.995 to 1.888 g/L under the pure culture with the optimized medium (containing 62.39 g/L sucrose, 15.06 g/L yeast extracts, and 3.27 g/L aspartate) and under the coculture of strains HM618 and Bacillus subtilis 168 with the optimized medium (containing 50.52 g/L sucrose, 19.76 g/L yeast extracts, and 1.02 g/L glutamate), respectively. Additionally, influences of nonconstitutive amino acids involved in the biosynthesis of surfactin were also explored. The highest surfactin level reached 2.04 g/L after adding 3.0 g/L exogenous ornithine. However, the surfactin production of strain HM618 was significantly inhibited after adding the mixtures of nonconstitutive amino acids.

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Impact of energy supply and oxygen transfer on selective lipopeptide production by Bacillus subtilis BBG21

Cited by 45 publications

References 21 publications

Surfactin from Bacillus velezensis H2O‐1: Production and Physicochemical Characterization for Postsalt Applications

Surfactin from Bacillus velezensis H2O‐1: Production and Physicochemical Characterization for Postsalt Applications

Ultrafiltration based purification strategies for surfactin produced by Bacillus subtilisLB5A using cassava wastewater as substrate

Fermentation optimization of surfactin production of Bacillus amyloliquefaciens HM618

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