Abstract
This study aimed to compare the kinetics of lipopeptide production in solid-state fermentation (SSF) under isothermal and non-isothermal conditions. Models based on the logistic, modified Gompertz and Luedeking–Piret-like equations were developed to describe the time course of fermentation under different conditions. The experiments were conducted in 250 mL flasks and a 50 L fermenter. The results showed that the non-isothermal process had higher levels of product formation rate and substrate utilization rate compared to the isothermal process. The part of substrate carbon to meet microbial maintenance—energy, biomass and lipopeptides formation requirements got increased using the non-isothermal technique. In addition, fermenter conditions positively influenced the lipopeptides formation rate with significantly higher levels of substrate for the microbial growth and product formation, though the product productivity and biomass both decreased as compared to flask. This is the first report that investigates the effects of temperature changing on the kinetics of lipopeptide production by Bacillus amyloliquefaciens strain under SSF condition using soybean flour and rice straw as major substrates in flask and in fermenter.
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Acknowledgments
This work was supported by National Key Technology Support Program (Grant No. 2013BAD08B04-7), Innovative Research Team Develoment Plan of the Ministry of Education of China (IRT256), the Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions, and the 111 Project (B12009).
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Zhu, Z., Sun, L., Huang, X. et al. Comparison of the kinetics of lipopeptide production by Bacillus amyloliquefaciens XZ-173 in solid-state fermentation under isothermal and non-isothermal conditions. World J Microbiol Biotechnol 30, 1615–1623 (2014). https://doi.org/10.1007/s11274-013-1587-7
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DOI: https://doi.org/10.1007/s11274-013-1587-7