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Development of Bacillus thuringiensis fermentation and process control from a practical perspective
Author(s) -
Yang XiaoMing,
Wang Shaw S.
Publication year - 1998
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1111/j.1470-8744.1998.tb00517.x
Subject(s) - bacillus thuringiensis , biopesticide , microbiology and biotechnology , fermentation , pesticide , process development , yield (engineering) , biochemical engineering , industrial fermentation , biology , food science , bacteria , agronomy , engineering , process engineering , genetics , materials science , metallurgy
Bacillus thuringiensis (Bt) is the most widely used biopesticide producer in the biological control market. It is very critical for the Bt pesticide industry to be able to achieve a high yield in the Bt fermentation process in order to reduce its cost and compete with chemical pesticides in the market. We review the overall development of Bt fermentation process research and provide our point of view for the future research opportunities and potential improvements. This minireview covers the areas of fermentation physiology, growth dynamics and high‐yield process control. It is pointed out that many studies aimed to improve spore count and process research focusing on toxin protein yield is lacking. In addition, significant development opportunities reside in the process development for the genetically engineered Bt strains expressing multiple toxin proteins.