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OPTIMIZATION OF CULTURE CONDITIONS FOR PRODUCTION OF MACROLACTIN B BY A MARINE BACILLUS AMYLOLIQUEFACIENS
Author(s): 
Pages: 1592-1596
Year: Issue:  6
Journal: Oceanologia et Limnologia Sinica

Keyword:  Bacillus amyloliquefaciensMacrolactin Boptimizationresponse surfaces;
Abstract: A macrolactins-producing marine bacteria were isolated from seawater in Taizhou, Zhejiang Province. This strain was identified and named as Bacillus amyloliquefaciens ESB-2 based on phenotypic characteristics and 16S rRNA gene sequencing. Minitab statistical software was applied to optimize the fermentation conditions for the production of macrolactin B fermented by ESB-2 strain in Plackett-Burman and Box-Behnken design. The optimal fermentation conditions for maximum macrolactin B production were Peptone 5mg/mL, yeast extract 1mg/mL, glucose 17.0mg/L, FePO4 0.01mg/mL, temperature 27.2℃, initial pH value 6.0, medium volume 57.6%, rotation speed 150r/min, inoculation 5% and fermented for 4 days. Under the optimization conditions, the concentration of macrolactin B was increased eight-folds and reached 13.6?g/mL.
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