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

Abstract

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.