Optimized fed-batch fermentation of L-β-hydroxy isobutyric acid by Yarrowia lipolytica |
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Authors: | H S Kim J Y Ju J H Suh C S Shin |
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Institution: | (1) Department of Biotechnology and Food Microbiology, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland |
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Abstract: | Yarrowia lipolytica KCCM50506, which transforms isobutyric acid to L-#-hydroxy isobutyric acid (L-#-HIBA), was screened. Chemostat cultures were carried out in jar fermentors at dilution rates of 0.02 hу to 0.12 hу. L-#-HIBA fermentation-regulating factors were determined to be specific growth rate, and concentrations of glucose and isobutyric acid in fermentor from analysis of steady-state data. The specific productivity of L-#-HIBA increased as the specific growth rate increased, apparently as a growth-associated type of product formation. A fed-batch culture was carried out under optimum conditions where the concentrations of glucose and isobutyric acid in the fermentor were maintained at 23 g lу and 9 g lу, respectively. The concentrations of cells and L-#-HIBA obtained at the end of fermentation were 20 g lу and 49 g lу, respectively, corresponding to 2.0 and 2.7 times more than concentrations in batch culture. |
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