Highly Efficient 2,3-Butanediol Production by Bacillus licheniformis via Complex Optimization of Nutritional and Technological Parameters

Tsigoriyna, Lidia; Ganchev, Dimitar; Petrova, Penka; Petrov, Kaloyan

doi:10.3390/fermentation7030118

Cited by 18 publications

(16 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Different media compositions including yeast extract, tryptone, (NH 4 ) 2 SO 4 , KH 2 PO 4 , K 2 HPO 4 , MgSO 4 , ammonium acetate, etc. were investigated [ 30 ]. They found that both yeast extract and tryptone had positive effects on the production of 2,3-BDO with yeast extract showing the most influencing effect on the fermentation.…”

Section: Resultsmentioning

confidence: 99%

Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation

O’Hair

Poe

et al. 2022

Foods

View full text Add to dashboard Cite

Fermentation of food waste into 2,3-butanediol (2,3-BDO), a high-value chemical, is environmentally sustainable and an inexpensive method to recycle waste. Compared to traditional mesophilic fermentation, thermophilic fermentation can inhibit the growth of contaminant bacteria, thereby improving the success of food waste fermentation. However, the effects of sugar and nutrient concentrations in thermophilic food waste fermentations are currently unclear. Here, we investigated the effects of sugar and nutrients (yeast extract (YE) and peptone) concentrations on 2,3-BDO production from fermenting glucose and food waste media using the newly isolated thermophilic Bacillus licheniformis YNP5-TSU. When glucose media was used, fermentation was greatly affected by sugar and nutrient concentrations: excessive glucose (>70 g/L) slowed down the fermentation and low nutrients (2 g/L YE and 1 g/L peptone) caused fermentation failure. However, when food waste media were used with low nutrient addition, the bacteria consumed all 57.8 g/L sugars within 24 h and produced 24.2 g/L 2,3-BDO, equivalent to a fermentation yield of 0.42 g/g. An increase in initial sugar content (72.9 g/L) led to a higher 2,3-BDO titer of 36.7 g/L with a nearly theoretical yield of 0.47 g/g. These findings may provide fundamental knowledge for designing cost-effective food waste fermentation to produce 2,3-BDO.

show abstract

Section: Resultsmentioning

confidence: 99%

Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation

O’Hair

Poe

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The design of Plackett‒Burman is shown in Additional file 1 : Table S1. The influence of each factor on alkaline protease production was described by the first-degree mode: where Y is the predicted response for alkaline protease activity (the response), β 0 is the model intercept term, β i is the linear coefficient, and X i is an independent variable (Tsigoriyna et al 2021 ). All experiments were conducted in triplicate.…”

Section: Methodsmentioning

confidence: 99%

Enhancement of alkaline protease production in recombinant Bacillus licheniformis by response surface methodology

Zhang

et al. 2023

Bioresour. Bioprocess.

View full text Add to dashboard Cite

Alkaline protease is widely used in the food, detergent, and pharmaceutical industries because of its comparatively great hydrolysis ability and alkali tolerance. To improve the ability of the recombinant Bacillus licheniformis to produce alkaline protease, single-factor experiments and response surface methodology (RSM) were utilized to determine and develop optimal culture conditions. The results showed that three factors (corn starch content, soybean meal content, and initial medium pH) had significant effects on alkaline protease production (P < 0.05), as determined through the Plackett‒Burman design. The maximum enzyme activity was observed with an optimal medium composition by central composite design (CCD): corn starch, 92.3 g/L; soybean meal, 35.8 g/L; and initial medium pH, 9.58. Under these optimum conditions, the alkaline protease activity of strain BL10::aprE was 15,435.1 U/mL, 82% higher than that in the initial fermentation medium. To further investigate the application of the optimum fermentation medium, the overexpressed strain BL10::aprE/pHYaprE was cultured using the optimized medium to achieve an enzyme activity of 39,233.6 U/mL. The present study achieved the highest enzyme activity of alkaline protease by B. licheniformis at the shake-flask fermentation level, which has important application value for large-scale production. Graphical Abstract

show abstract

“…As shown in Figure 3, for the most part acetoin generation still outpaces 2,3-BDO production in this oxygen limited environment. It is probable that the acetoin production by P. polymyxa is being influenced by exhausting or being in the presence of limited glucose content which allows the microbe to consume 2,3-BDO as a carbon source under this stress (Tsigoriyna et al, 2021). To evaluate whether greater 2,3-BDO titers could be achieved a hydrolysate from lignocellulosic biomass was produced and fermented under similar conditions.…”

Section: Figurementioning

confidence: 99%

Assessing oxygen limiting fermentation conditions for 2,3-butanediol production from Paenibacillus polymyxa

2022

View full text Add to dashboard Cite

2,3-butanediol (2,3-BDO) is a platform chemical that can be converted to a wide array of products ranging from bio-based materials to sustainable aviation fuel. This chemical can be produced by a variety of microorganisms in fermentation processes. Challenges remain for high titer 2,3-BDO production during fermentation due to several parameters, but controlling oxygen is one of the most relevant processing parameters to ensure viable product output. This work investigated the fermentation of plant biomass sugars by the 2,3-BDO producer Paenibacillus polymyxa. Aerobic and oxygen limited fermentation conditions were initially evaluated using molasses-based media to determine cell growth and 2,3-BDO output. Similar conditions were then evaluated on hydrolysate from pretreated sweet sorghum bagasse (SSB) that contained fermentable sugars from structural polysaccharides. Fermentations in molasses media under aerobic conditions found that 2,3-BDO could be generated, but over time the amount of 2,3-BDO decreased due to conversion back into acetoin. Oxygen limited fermentation conditions exhibited improved biomass growth, but only limited suppression of 2,3-BDO conversion to acetoin occurred. Glucose depletion appeared to have a greater role influencing 2,3-BDO conversion back into acetoin. Further improvements in 2,3-BDO yields were found by utilizing detoxified SSB hydrolysate.

show abstract

Highly Efficient 2,3-Butanediol Production by Bacillus licheniformis via Complex Optimization of Nutritional and Technological Parameters

Cited by 18 publications

References 38 publications

Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation

Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation

Enhancement of alkaline protease production in recombinant Bacillus licheniformis by response surface methodology

Assessing oxygen limiting fermentation conditions for 2,3-butanediol production from Paenibacillus polymyxa

Contact Info

Product

Resources

About