Isolation and identification of an acetoin high production bacterium that can reverse transform 2,3-butanediol to acetoin at the decline phase of fermentation

Abstract

Acetoin (3-hydroxy-2-butanone), a very popular food spice is now used in many industries (pharmaceuticals, chemicals, paint, etc.). In this study, an acetoin high producing strain, numbered as JNA-310, was newly isolated and identified as Bacillus subtilis which is safe on food industry, based on its physiological, biological tests and 16S rDNA sequence analysis. When glucose was used as carbon source in fermentation, the fermentation characterizations of this strain were analyzed, and a new phenomenon of reverse transforming 2,3-butanediol which was synthesized from glucose in the fermentation broth to acetoin was detected. Before 96 h, glucose which was mainly transformed to 2,3-butanediol and acetoin was totally consumed, and the yield of the two products were 41.7 and 21.0 g/l respectively. Acetoin was only a by product in the fermentation broth at prophase of fermentation. At the end of fermentation, the yield of acetoin was greatly improved and the yield of 2,3-butanediol was declined and the yield of them were about 42.2 and 15.8 g/ l, respectively. The results indicated that 2,3-butanediol was reversely transformed to acetoin.

High acetoin production by a newly isolated marine Bacillus subtilis strain with low requirement of oxygen supply

“…subtilis JNA-3-10 and its mutant JNA-UD-6 [9,13], demonstrated another phenomenon which acetoin synthesis continued even in the stationary phase and death phase.…”

“…Among them, Bacillus is the most famous acetoin producer for its high production and safety. The acetoin concentration was generally around 40 g/l obtained by the wild type of Bacillus strains [7][8][9] and the highest could reach 51.2 g/l by a native strain of B. amyloliquefaciens FMME044 [10]. After mutagenesis the concentration of acetoin was increased to more than 50 g/l [3,[11][12][13][14].…”

Efficient Whole-Cell Biocatalyst for Acetoin Production with NAD+ Regeneration System through Homologous Co-Expression of 2,3-Butanediol Dehydrogenase and NADH Oxidase in Engineered Bacillus subtilis

“…In previous work of our lab, when B. subtilis was fermented with glucose as substrate, 2,3-BD was the major product in prophase of fermentation, whereas in the anaphase of fermentation, 2,3-BD was reversely transformed to AC [15]. The reversible conversion between AC and 2,3-BD was responsible by the enzyme AC reductase/2,3-BD dehydrogenase (AR/BDH EC 1.1.1.4).…”

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

“…[2] Moreover, it is also an important intermediate applied in cosmetics, chemical synthesis, and pharmaceutical industries. [3] It has been classified as one of 30 platform chemicals that were given priority for development and utilization by the U.S. Department of Energy. [4] In view of the increasing interest in acetoin, a lot of attention have been paid to the methods for its production.…”

“…[5] Recently, some acetoin high-yield strains have been isolated, such as Bacillus subtilis, [1][2][3][4] Bacillus pumilus, [6][7][8] Bacillus licheniformis, [9] Bacillus amyloliquefaciens, [10] Paenibacillus polymyxa, [11] Klebsiella pneumonia, [12] and Serratia marcescens. [13,14] Besides screening of acetoin high-yield strains, optimization of medium components was also a choice to enhance the acetoin production.…”