Comparative Assessment of Factors Involved in Acetoin Synthesis byBacillus subtilis168 | Zendy

Pratibha Sharma | Zendy; Santosh Noronha | Zendy

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Comparative Assessment of Factors Involved in Acetoin Synthesis byBacillus subtilis168

Author(s) -

Pratibha Sharma,

Santosh Noronha

Publication year - 2014

Publication title -

isrn microbiology

Language(s) - English

Resource type - Journals

eISSN - 2090-7486

pISSN - 2090-7478

DOI - 10.1155/2014/578682

Subject(s) - acetoin , bacillus subtilis , diacetyl , chemistry , acetolactate synthase , biochemistry , 2,3 butanediol , yield (engineering) , enzyme , food science , bacteria , biology , fermentation , materials science , metallurgy , genetics

Acetoin is widely used as flavor agent and serves as a precursor for chemical synthesis. Here we focused on identifying the best physiological conditions (initial substrate concentrations, pH, temperature, and agitation) for enhanced acetoin accumulation by Bacillus subtilis 168. The optimal physiological conditions support maximum acetoin accumulation by minimizing byproduct (acetate and butanediol) synthesis and a maximum of 75% enhancement in acetoin yield could be achieved. Additionally, the effect of change in ALS (acetolactate synthase) and ALDC (acetolactate decarboxylase) activities was evaluated on acetoin accumulation. Increasing ALS and ALDC enzyme activities led to efficient utilization of pyruvate towards acetoin accumulation and about 80% enhancement in acetoin accumulation was observed.

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