Accessibility navigation


Optimized production of Poly(γ-Glutamic acid) by bacillus sp. FBL-2 through response surface methodology using central composite design

Min, J.-H., Reddy, L. V., Charalampopoulos, D., Kim, Y.-M. and Wee, Y.-J. (2019) Optimized production of Poly(γ-Glutamic acid) by bacillus sp. FBL-2 through response surface methodology using central composite design. Journal of Microbiology and Biotechnology, 29 (7). pp. 1061-1070. ISSN 1017-7825

[img] Text - Accepted Version
· Restricted to Repository staff only
· The Copyright of this document has not been checked yet. This may affect its availability.

1MB

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.4014/jmb.1904.04013

Abstract/Summary

In the present study, the optimization of poly(γ-glutamic acid) (γ-PGA) production by Bacillus sp. FBL-2 was studied using a statistical approach. One-factor-at-a-time method was used to investigate the effect of carbon sources and nitrogen sources on γ-PGA production and was utilized to select the most significant nutrients affecting the yield of γ-PGA. After identifying effective nutrients, response surface methodology with central composite design (CCD) was used to obtain a mathematical model to identify the optimum concentrations of the key nutrients (sucrose, L-glutamic acid, yeast extract, and citric acid) for improvement of γ-PGA production. The optimum amount of significant medium components appeared to be sucrose 51.73 g/l, L-glutamic acid 105.30 g/l, yeast extract 13.25 g/l, and citric acid 10.04 g/l. The optimized medium was validated experimentally, and γ-PGA production increased significantly from 3.59 g/l (0.33 g/l/h) to 44.04 g/l (3.67 g/l/h) when strain FBL-2 was cultivated under the optimal medium developed by the statistical approach, as compared to non-optimized medium.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:87441
Publisher:Korean Society for Microbiology and Technology

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation