title: Control of agitation and aeration rates in the production of surfactin in foam overflowing fed-batch culture with industrial fermentation.
abstract: Bacillus amyloliquefaciens fmb50 produces a high yield of surfactin, a lipopeptide-type biosurfactant that has been widely studied and has potential applications in many fields. A foam overflowing culture has been successfully used in the combined production-enrichment fermentation of surfactin. In this study, the agitation and aeration rates were found to have relationships with foam formation and surfactin enrichment. A maximum surfactin concentration of 4.7g/l of foam was obtained after 21h of culture with an agitation rate of 150rpm and an aeration rate of 1vvm in fed-batch culture. By controlling the foam overflow rate (fout) of a fed-batch culture, surfactin concentration in the foam was continuously maintained above 4g/l.
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, 1 Weigang, Nanjing 210095, PR China.
authors.forename: Shulin
authors.initials: S
authors.lastname: Yao
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, 1 Weigang, Nanjing 210095, PR China.
authors.forename: Shengming
authors.initials: S
authors.lastname: Zhao
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, 1 Weigang, Nanjing 210095, PR China.
authors.forename: Zhaoxin
authors.initials: Z
authors.lastname: Lu
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, 1 Weigang, Nanjing 210095, PR China.
authors.forename: Yuqi
authors.initials: Y
authors.lastname: Gao
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, 1 Weigang, Nanjing 210095, PR China.
authors.forename: Fengxia
authors.initials: F
authors.lastname: Lv
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, 1 Weigang, Nanjing 210095, PR China. Electronic address: bxm43@jiau.edu.cn.
authors.forename: Xiaomei
authors.initials: X
authors.lastname: Bie
mesh_terms: D001407:Bacillus / Q000378:metabolism; D061249:Batch Cell Culture Techniques / Q000379:methods*; D019149:Bioreactors; D005285:Fermentation; D007218:Industrial Microbiology / Q000379:methods*; D055666:Lipopeptides / Q000096:biosynthesis*; D010456:Peptides, Cyclic / Q000096:biosynthesis*
chemical_list: D055666:Lipopeptides; D010456:Peptides, Cyclic; C009365:surfactin peptide
keywords: Aeration rate; Agitation rate; Cultivo fed-batch; Espuma desbordante; Fed-batch culture; Fermentación industrial; Foam overflowing; Industrial fermentation; Surfactin; Surfactina; Tasa de agitación; Tasa de aireación