ArticleApplied biochemistry and biotechnology2024
Enhanced Production of Poly-γ-glutamic Acid by Bacillus subtilis Using Stage-controlled Fermentation and Viscosity Reduction Strategy.
Article in Applied biochemistry and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 9 citations in OpenAlex.
- Metabolomic insights into glutamate-induced γ-PGA biosynthesis and process optimization in Bacillus subtilis SCP017-03 for scalable production.Bioprocess and biosystems engineering · 2025Article
- Fermentative Synthesis of Gluconic and Xylonic Acids from Hydrolyzed Palm Fronds UsingBioengineering (Basel, Switzerland) · 2025Article
- Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations byFood chemistry: X · 2025Article
- Anti-Obesity Effect and Signaling Mechanism of Potassium Poly-γ-Glutamate Produced byNutrients · 2024Article
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6 authors at 1 institution in 1 country.
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Abstract
In this study, the production of poly-γ-glutamic acid (PGA) by Bacillus subtilis using stage-controlled fermentation and viscosity reduction strategy was investigated in detail. Based on the single-factor optimization experiment, temperature (42 °C and 37 °C), pH (7.0 and uncontrolled), aeration rate (1.2 vvm and 1.0 vvm), and agitation speed (700 rpm and 500 rpm) were selected for the two-stage controlled fermentation (TSCF). The time points for the TSCF of temperature, pH, aeration rate, and agitation speed were set at 18.52 h, 2.82 h, 5.92 h, and 3.62 h, respectively, based on the kinetic analysis. A PGA titer of 19.79 ~ 22.17 g/L was obtained from the TSCF, which did not increase significantly than that (21.25 ± 1.26 g/L) of non-stage controlled fermentation (NSCF). This may be due to the high viscosity and low dissolved oxygen of the PGA fermentation broth. Thus, the TSCF combined with a viscosity reduction strategy was developed to further improve the production of PGA. The PGA titer reached 25.00 ~ 30.67 g/L, which increased by 17.66 ~ 32.94% to that of NSCF. This study provided a valuable reference for the development of process control strategies for high-viscosity fermentation systems.
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