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. 2015 Dec;5(1):145.
doi: 10.1186/s13568-015-0145-0. Epub 2015 Aug 22.

Enhancement of Surfactin yield by improving the medium composition and fermentation process

Judit Willenbacher  1 , Wladimir Yeremchuk, Teresa Mohr, Christoph Syldatk, Rudolf Hausmann
Affiliations

Enhancement of Surfactin yield by improving the medium composition and fermentation process

Judit Willenbacher et al. AMB Express. 2015 Dec.

Abstract

Surfactin is one of the most promising biosurfactants due to its extraordinary surface activity. Commonly, the well-established Cooper medium, a glucose-based mineral salt medium, is utilized for the microbial production of Surfactin. The current study investigated the enhancement of Surfactin yields by analyzing the effects of different glucose concentrations, next to the introduction of an alternative chelating agent and nitrogen source. The utilization of 8 g/L glucose, 0.008 mM Na3citrate and 50 mM (NH4)2SO4 increased Surfactin yields from 0.7 to 1.1 g/L during shake flask experiments applying Bacillus subtilis DSM10(T). Consequentially conducted shake flask experiments, employing five other Surfactin producer strains during cultivation in the former and enhanced version of the Cooper medium, suggest a general enhancement of Surfactin yields during application of the enhanced version of the Cooper medium. The enhancement of the medium composition is therefore most likely independent from the employed producer strain. The following utilization of the enhanced medium composition during fed-batch fermentation with integrated foam fractionation yielded 30 % more Surfactin in comparison to batch fermentations with integrated foam fractionation employing the former version of the Cooper medium.

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Figures

Fig. 1
Fig. 1
Time course of CDW and Surfactin concentrations of B. subtilis DSM 10T during shake flask cultivations in medium B and further optimized medium C. The achieved CDW [g/L] is shown in a, whereas resulting Surfactin concentrations [g/L] are illustrated in b. The results of cultivation in medium B are given as black dots. Data from cultivations in medium C are presented as white dots. The cultivations were conducted as duplicates and in time-displaced flasks to illustrate a continuous course of growth and Surfactin production
Fig. 2
Fig. 2
Time course of the fed-batch fermentation of B. subtilis DSM 10T employing medium C. The time courses of CDW (black dot, [g/L]), Surfactin (white rhombus, [g]) and glucose (grey triangle, [g/L]) are displayed as mean values of two fermentations. Glucose was added after its complete consumption (23 mL of 450 g/L glucose, 20.83 h after inoculation). The dotted and solid lines represent logistic fits of CDW and mass of Surfactin
Fig. 3
Fig. 3
Time course of foam traps during fed-batch fermentation of B. subtilis DSM 10T employing medium C. The values of bacterial enrichment (black dots), Surfactin recovery (grey rhombus) and Surfactin enrichment (white rhombus) are displayed as exemplary results of one fermentation. The addition of glucose is indicated by a dashed line after 20.83 h of cultivation
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