Journal of Food, Agriculture and Environment

Optimization of fermentation process of antagonistic Bacillus subtilis BS24 using Plackett-Burman design and response surface methodology

Author(s):

Liang Chen ^1*, Ming Hui ¹, Wu-ling Chen ^2*

Recieved Date: 2011-06-30, Accepted Date: 2011-10-06

Abstract:

B. subtilis BS24 is a potential broad-spectrum biocontrol strain against plant pathogenic fungi such as Alternaria alternata f. sp. mali, Marssonina coronaria (Ell. et Davis) Davis, Phyllosticta pirina, Bolyosphoma berengeriana, Fusarium oxysporium f. sp. melonis, Glanerella cingulata and Alternaria solani. Response surface methodology was employed to optimize the fermentation process of antagonistic Bacillus subtilis BS24. The most influential factors influencing fermentation process (p<0.01), as identified by Plackett-Burman design with 12 variables, were soybean flour, rotate speed and inoculum concentration. Steepest Ascent Path was undertaken to determine the optimal regions of these three significant factors. Central composite design and response surface analysis were adopted to further investigate the mutual interactions between these variables. Close agreement between experimental and predicted values was found. After optimization, the fermentation process was shown as follows, corn flour 15 g/L, soybean flour 21.6 g/L, yeast extract 3 g/L, sucrose 5 g/L, urea 3 g/L, MnSO₄ 0.1 g/L, MgSO₄ 0.1 g/L, K₂HPO₄ 2 g/L, pH 7.0, 300 r/min and 7.8% of inoculation. The viable count under optimal process was 15.08×10⁹ cfu/mL, which increased by 75.35% compared with initial count 8.6×10⁹ cfu/ mL.

Keywords:

Bacillus subtilis, fermentation process, optimization, Plackett-Burman design, response surface methodology

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Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Environment
Pages: 635-638

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