title: Application of byproducts from food processing for production of 2,3-butanediol using Bacillus amyloliquefaciens TUL 308.
abstract: A nonpathogenic bacterial strain Bacillus amyloliquefaciens TUL 308 synthesized minor 2,3-butanediol (2,3-BD) amounts from glucose, fructose, sucrose, and glycerol, and efficiently produced the diol from molasses and hydrolysates of food processing residues. Batch fermentations yielded 16.53, 10.72, and 5 g/L 2,3-BD from enzymatic hydrolysates of apple pomace, dried sugar beet pulp, and potato pulp (at initial concentrations equivalent to 45, 20, and 30 g/L glucose, respectively), and 25.3 g/L 2,3-BD from molasses (at its initial concentration equivalent to 60 g/L saccharose). Fed-batch fermentations in the molasses-based medium with four feedings with either glucose or sucrose (in doses increasing their concentration by 25 g/L) resulted in around twice higher maximum 2,3-BD concentration (of about 60 and 50 g/L, respectively). The GRAS Bacillus strain is an efficient 2,3-BD producer from food industry byproducts.
authors.affiliation: a Faculty of Biotechnology and Food Sciences , Institute of Technical Biochemistry, Lodz University of Technology , Lodz , Poland.
authors.forename: Barbara
authors.initials: B
authors.lastname: Sikora
authors.affiliation: a Faculty of Biotechnology and Food Sciences , Institute of Technical Biochemistry, Lodz University of Technology , Lodz , Poland.
authors.forename: Celina
authors.initials: C
authors.lastname: Kubik
authors.affiliation: a Faculty of Biotechnology and Food Sciences , Institute of Technical Biochemistry, Lodz University of Technology , Lodz , Poland.
authors.forename: Halina
authors.initials: H
authors.lastname: Kalinowska
authors.affiliation: a Faculty of Biotechnology and Food Sciences , Institute of Technical Biochemistry, Lodz University of Technology , Lodz , Poland.
authors.forename: Ewa
authors.initials: E
authors.lastname: Gromek
authors.affiliation: a Faculty of Biotechnology and Food Sciences , Institute of Technical Biochemistry, Lodz University of Technology , Lodz , Poland.
authors.forename: Aneta
authors.initials: A
authors.lastname: Białkowska
authors.affiliation: a Faculty of Biotechnology and Food Sciences , Institute of Technical Biochemistry, Lodz University of Technology , Lodz , Poland.
authors.forename: Marzena
authors.initials: M
authors.lastname: Jędrzejczak-Krzepkowska
authors.affiliation: b Thünen Institute of Wood Research , Hamburg , Germany.
authors.forename: Fokko
authors.initials: F
authors.lastname: Schüett
authors.affiliation: a Faculty of Biotechnology and Food Sciences , Institute of Technical Biochemistry, Lodz University of Technology , Lodz , Poland.
authors.forename: Marianna
authors.initials: M
authors.lastname: Turkiewicz
mesh_terms: D000069977:Bacillus amyloliquefaciens / Q000378:metabolism*; D027461:Beta vulgaris / Q000378:metabolism; D018533:Biomass; D019149:Bioreactors; D002072:Butylene Glycols / Q000378:metabolism*; D002851:Chromatography, High Pressure Liquid; D003470:Culture Media; D005285:Fermentation; D005511:Food Handling; D008965:Molasses
chemical_list: D002072:Butylene Glycols; D003470:Culture Media; C026978:2,3-butylene glycol
keywords: 2,3-Butanediol; Bacillus amyloliquefaciens; batch cultures; fed-batch cultures; food processing byproducts