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| Study on the Influence of Iron Dosage in the Medium on Fermentation of Lipopeptide Produced by Bacillus subtilis CICC 23659 |
| HUANG Xiang-feng, ZHAN Peng-ju, PENG Kai-ming, LIU Jia, LU Li-jun |
| State Key Laboratory of Pollution Control and Resource Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China |
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Abstract The lipopeptide, a high performance biosurfactant, has a wide range of applications in areas such as medicine, food, cosmetics and microbial enhanced oil recovery. HPLC and ESI-MS were used to identify the composition of lipopeptide produced by B. subtilis CICC 23659 and the product of B. subtilis CICC 23659 was identified as surfactin which included lipopeptide homologues C13, C14 and C15. The index of biomass, lipopeptide yield, lipopeptide composition, emulsion index and critical micelle concentration were used to evaluate the influence of Fe2+ on fermentation of lipopeptide for B. subtilis CICC 23659. The addition of Fe2+ could not only improve the biomass of B. subtilis CICC 23659 but also substantially increase the yield of lipopeptide. When the addition of Fe2+ was 5 mmol/L, the maximum yield of biomass and lipopeptide was 3.69 g/L (6 times increased) and 234.08 mg/L (9.5 times increased), respectively. The addition of Fe2+ changed the relative content of lipopeptide homologues C13, C14 and C15 in the lipopeptide product, the relative content of lipopeptide homologues C13 and C15 decreased and lipopeptide homologues C14 increased. The relative content of lipopeptide homologues C13 was higher, the CMC value of crude surfactin was bigger and the lipopeptide homologues C14、C15 had the opposite influence.
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Received: 21 November 2012
Published: 25 June 2013
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