Using Taguchi experimental design methods to optimize trace element composition for enhanced surfactin production by Bacillus subtilis ATCC 21332 |
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| Institution: | 1. Graduate School of Biotechnology and Bioinformatics, Yuan Ze University, Chung-Li, Taoyuan 320, Taiwan;2. Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan;1. International Postgraduate Programs in Environmental Management, Graduate School, Chulalongkorn University, Bangkok, Thailand;2. Bioremediation Research Unit, Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand;3. Institute of Technical Biocatalysis, Technical University Hamburg-Harburg (TUHH), Hamburg, Germany;4. Center of Excellence on Hazardous Substance Management (HSM), Chulalongkorn University, Bangkok, Thailand;5. Environmental Research and Management Department, PTT Research and Technology Institute, Ayutthaya, Thailand;6. Environmental Research Institute, Chulalongkorn University, Bangkok, Thailand;1. Institute of Food Science and Biotechnology, Department of Bioprocess Engineering, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany;2. Institute of Food Chemistry, Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany;1. Chemistry Research Laboratory, National Textile University, Faisalabad-37610, Pakistan;2. College of Statistical and Actuarial Sciences, University of the Punjab, Lahore, Pakistan;1. Laboratório de Genética Microbiana, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro (UFRJ), Brazil;2. Laboratório de Biotecnologia Microbiana, Instituto de Química, UFRJ, Brazil;3. Laboratório de Biologia Computacional e Sistemas, Instituto Oswaldo Cruz, Rio de Janeiro, Brazil;1. Laboratory of Membrane Processes (LABSEM), Graduate Program of Food Engineering, Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Trindade, 88040-900 Florianópolis, Santa Catarina, Brazil;2. Graduate Program of Chemical Engineering, Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Trindade, 88040-900 Florianópolis, Santa Catarina, Brazil |
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| Abstract: | In this work, optimizing trace element composition was attempted as a primary strategy to improve surfactin production from Bacillus subtilis ATCC 21332. Statistical experimental design (Taguchi method) was applied for the purpose of identifying optimal trace element composition in the medium. Of the five trace elements examined, Mg2+, K+, Mn2+, and Fe2+ were found to be more significant factors affecting surfactin production by the B. subtilis strain. In the absence of Mg2+ or K+, surfactin yield decreased to 0.4 g/l, which was only 25% of the value obtained from the control run. When Mn2+ and Fe2+ were both absent, the production yield also dropped to ca. 0.6 g/l, approximately one-third of the control value. However, when only one of the two metal ions (Fe2+ or Mn2+) was missing, the B. subtilis ATCC 21332 strain was able to remain over 80% of original surfactin productivity, suggesting that some interactive correlations among the selected metal ions may involve. Taguchi method was thus applied to reveal the interactive effects of Mg2+, K+, Mn2+, Fe2+ on surfactin production. The results show that interaction of Mg2+ and K+ reached significant level. By further optimizing Mg2+ and K+ concentrations in the medium, the surfactin production was boosted to 3.34 g/l, which nearly doubled the yield obtained from the original control. |
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