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Optimization of trehalose production by a novel strain Brevibacterium sp. SY361
Author(s) -
Wang Lei,
Huang Rui,
Gu Guanbin,
Fang Hongying
Publication year - 2008
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.200800024
Subject(s) - trehalose , brevibacterium , aeration , fermentation , incubation , chemistry , strain (injury) , food science , nitrogen , incubation period , corn steep liquor , bacteria , biochemistry , biology , microorganism , organic chemistry , anatomy , genetics
Trehalose production by a novel strain of Brevibacterium sp . SY361 was optimized in submerged fermentation. Different chemical and physical parameters such as carbon and nitrogen sources, inoculum level, initial pH, incubation temperature, aeration and time‐course of fermentation, were studied in order to increase trehalose productivity. An optimal production medium containing 3% (w/v) glucose, 0.9% (v/v) corn steep liquor, 0.5% (w/v) KH 2 PO 4 and 0.4% (w/v) MgSO 4 ·7 H 2 O was found suitable for trehalose production. An optimal volume of medium in a 500 ml flask was 80 ml. The optimal levels of other parameters were 4.0% (v/v) of inoculum, initial pH of 6.0, incubation temperature of 28–32 °C and time‐course of 60 h. Optimized parameters gave a maximum trehalose of 12.2 mg/ml with a conversion rate of 58.4%. (© 2008 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim)