2015Science and Technology of Food IndustryRequires access

Optimization of fermentation conditions for production of exopolysaccharide by Bacillus amyloliquefaciens PB6

Lijia Zhang

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Abstract

For the production of exopolysaccharide( EPS) from Bacillus amyloliquefaciens PB6,single- factor test and response surface methodology( RSM) were adopted to optimize the fermentation conditions. The results showed that the optimal medium components were consisted of 400 g / L sucrose,2.5g / L yeast extract and 10 g / L Na Cl at an initial p H of 7. The optimal fermentation conditions were 4% inoculum amount,culture temperature of30℃,shaking speed of 150 r / min and incubation time of 26 h.Under the optimized conditions,a maximum EPS yield of 104.37 / L was achieved.

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What this paper is about

For the production of exopolysaccharide( EPS) from Bacillus amyloliquefaciens PB6,single- factor test and response surface methodology( RSM) were adopted to optimize the fermentation conditions. The results showed that the optimal medium components were consisted of 400 g / L sucrose,2.5g / L yeast extract and 10 g / L Na Cl at an initial p H of 7. The optimal fermentation conditions were 4% inoculum amount,culture temperature of30℃,shaking speed of 150 r / min and incubation time of 26 h.Under the optimized conditions,a maximum EPS yield of 104.37 / L was achieved.

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Available abstract

For the production of exopolysaccharide( EPS) from Bacillus amyloliquefaciens PB6,single- factor test and response surface methodology( RSM) were adopted to optimize the fermentation conditions. The results showed that the optimal medium components were consisted of 400 g / L sucrose,2.5g / L yeast extract and 10 g / L Na Cl at an initial p H of 7. The optimal fermentation conditions were 4% inoculum amount,culture temperature of30℃,shaking speed of 150 r / min and incubation time of 26 h.Under the optimized conditions,a maximum EPS yield of 104.37 / L was achieved.

Key concepts: Bacillus amyloliquefaciens, Response surface methodology, Fermentation, Sucrose, Yeast extract, Food science, Yield (engineering), Yeast

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