Showing papers on "2,3-Butanediol published in 2011"

Production of 2,3‐butanediol from glucose by GRAS microorganism Bacillus amyloliquefaciens

Abstract: In the current study, a GRAS (Generally Recognized As Safe) strain of Bacillus amyloliquefaciens producing 2,3-butanediol (2,3-BD) designated as B10-127 was isolated in our lab. The strain B10-127 produced 2,3-BD effectively under the condition of 20% glucose (quality concentration), showed a high-glucose tolerance. The effects of initial glucose concentration, temperature, pH and agitation on 2,3-BD production were investigated in this work and the proper parameters were identified. Accordingly, the fed-batch culture of B10-127 in larger scales (5 l) showed a remarkable 2,3-BD producing potency. The maximum 2,3-BD concentration reached 92.3 g/l at 96 h with a 2,3-BD productivity of 0.96 g/l h. To our knowledge, the results were new records on 2,3-BD fermentation by Bacillus, which shown an excellent candidate for the microbial fermentation of 2,3-BD on an industrial scale.

Isolation and identification of an acetoin high production bacterium that can reverse transform 2,3-butanediol to acetoin at the decline phase of fermentation

Abstract: Acetoin (3-hydroxy-2-butanone), a very popular food spice is now used in many industries (pharmaceuticals, chemicals, paint, etc.). In this study, an acetoin high producing strain, numbered as JNA-310, was newly isolated and identified as Bacillus subtilis which is safe on food industry, based on its physiological, biological tests and 16S rDNA sequence analysis. When glucose was used as carbon source in fermentation, the fermentation characterizations of this strain were analyzed, and a new phenomenon of reverse transforming 2,3-butanediol which was synthesized from glucose in the fermentation broth to acetoin was detected. Before 96 h, glucose which was mainly transformed to 2,3-butanediol and acetoin was totally consumed, and the yield of the two products were 41.7 and 21.0 g/l respectively. Acetoin was only a by product in the fermentation broth at prophase of fermentation. At the end of fermentation, the yield of acetoin was greatly improved and the yield of 2,3-butanediol was declined and the yield of them were about 42.2 and 15.8 g/l, respectively. The results indicated that 2,3-butanediol was reversely transformed to acetoin.

A New Method For Industrial Production of 2,3-Butanediol

Abstract: A new industrial production method of 2, 3-butanediol is discussed in this paper. C2-4 bio-polyol is prepared by combining biological fermentation and chemical cleavage, with corn starch as raw material. In this industrial method, high purity 2,3-butanediol can be obtained after distillation and purification. Low production cost of this method provides an effective support for 2, 3-butanediol large-scaled application.

Production of 2,3-Butanediol by Microorganism Fermentation

Abstract: Production of 2,3-butanediol from glucose by Klebsiella oxytoca fermentation was optimized using response surface methodology(RSM).Based on the Plackett-Burman experiment,urea and acetic acid were identified as the most significant factors.Steepest ascent experiment and central composite experiment were employed to determine their optimal levels with urea concentration of 5.13 g·L-1 and acetic acid concentration of 0.703 g·L-1.Under the optimal medium,2,3-butanediol yield was 0.456 g·g-1,which was equivalent to 91.2% of the theoretical value and was 23.2% higher than that obtained under the initial conditions.In this work,a relatively high yield was achieved by using urea as sole nitrogen source that was less expensive,and the process may find practical applications for 2,3-butanediol production.

Isolation and identification of an acetoin high production bacterium that can reverse transform 2,3-butanediol to acetoin at the decline phase of fermentation

Abstract: Acetoin (3-hydroxy-2-butanone), a very popu-lar food spice is now used in many industries (pharma-ceuticals, chemicals, paint, etc.). In this study, an acetoinhigh producing strain, numbered as JNA-310, was newlyisolated and identified as Bacillus subtilis which is safe onfood industry, based on its physiological, biological testsand 16S rDNA sequence analysis. When glucose was usedas carbon source in fermentation, the fermentation char-acterizations of this strain were analyzed, and a new phe-nomenon of reverse transforming 2,3-butanediol whichwas synthesized from glucose in the fermentation broth toacetoin was detected. Before 96 h, glucose which wasmainly transformed to 2,3-butanediol and acetoin wastotally consumed, and the yield of the two products were41.7 and 21.0 g/l respectively. Acetoin was only a byproduct in the fermentation broth at prophase of fermen-tation. At the end of fermentation, the yield of acetoin wasgreatly improved and the yield of 2,3-butanediol wasdeclined and the yield of them were about 42.2 and 15.8 g/l, respectively. The results indicated that 2,3-butanediolwas reversely transformed to acetoin.Keywords Bacillus subtilis 3-hydroxy-2-butanone Acetoin FermentationIntroductionAs a valuable flavor naturally, acetoin not only has mul-tiple usages in foods, flavor, cosmetic, and chemical syn-thesis, but also works as one of the important primarymetabolites like ethanol, acetate, and lactate, in variousmicroorganisms (Xiao et al. 2009). It has a wide range ofapplications extremely served as a spice which is mainlyused for the production of butter, milk, yogurt, etc. Fur-thermore, it is also widely used as reagent in a number ofchemical syntheses. Acetoin can be diagnosed by the Vo-ges Proskauer test, so it serves as a microbial classificationmarker. It has vital physiological meanings to thesemicrobes mainly including avoiding acidification, partici-pating in the regulation of NAD/NADH ratio, and storingcarbon (Xiao and Xu 2007). The present methods foracetoin production are divided into chemical synthesis andmicrobial fermentation. There are many chemical syntheticmethods for acetoin preparation. For example, it is pre-pared from diacetyl by partial deoxidization with zinc orother catalyst (Martin et al. 1998; Fumio Toda et al. 1989;Slipszenko et al. 1998). Another common approach ofacetoin production is selective oxidation of 2, 3-butanediol(Blom 1945; Hilmi et al. 1997). Chemical syntheticmethods mentioned above are aggressive to the environ-ment, and the raw materials are also bulk chemical prod-ucts. As a result, the production and environmental costsare greatly increased. Microbial fermentation has becomean increasingly popular choice because of less environ-mental pollution and cheap raw materials. Thus, naturalproduction using fermentative has been got attentions byresearchers.Many species able to produce acetoin such as Klebsiellapneumoniae (Qin et al. 2006; Yu and Saddler 1983),Bacillus subtilis (Dettwiler et al. 1993). In relevant reports