Enhanced production of surfactin by Bacillus subtilis ATCC 21332

• 1、Food School， Jiangnan University, Wuxi 214000

Abstract：Biosurfactants, an alternative of chemically synthesized surfactants, has been widely used in many commercial areas such as petroleum, pharmaceuticals, biomedical, and food processing industries. This study investigate that alternative medium options are being sought to improve the production of surfactin with relatively accessible and low-cost raw materials. It turns out that the production of surfactin was up to 5483.2mg/l under the optimization condition that the soybean meal as the substrate of 40g/l, glucose concentration of 7g/l, incubation volume of 5%, the dissolved oxygen content of 100ml (per 500ml flask), which increased by 52.3% enhanced production of surfactin by Bacillus subtilisATCC 21332 when compared with the yield of surfactin 3600mg/l before. In addition, by addition of the specific amino acids to the medium, the yield of surfactin was increased by different extent, among of which is the glutamate that have the maximum yield of surfactin up to 954.395mg/l, which is 7 times content of the control. What's more, the antibacterial properties of surafctin and the ability that can decrease the surface tension of water from 72 to 28 mN/m also give us an insight of the prospect that surfactin can be used in the area of food and other fields.

Keywords： biosurfactant, surfactin, defatted soybean meal, Bacillus subtilis ATCC21332 glutamate