ORBi: Hbid Choukri - Influence of the production of two lipopeptides, Iturin A and Surfactin S1, on oxygen transfer during Bacillus subtilis fermentation

Reference : Influence of the production of two lipopeptides, Iturin A and Surfactin S1, on oxygen tr...


	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Agriculture & agronomy
	To cite this reference:	http://hdl.handle.net/2268/40794

Title :	Influence of the production of two lipopeptides, Iturin A and Surfactin S1, on oxygen transfer during Bacillus subtilis fermentation
Language :	English
Author, co-author :	Hbid, Choukri [> > > >]
	Jacques, Philippe [> > > >]
	Razafindralambo, Hary [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
	Mpoyo, KMpanya Kalonda [> > > >]
	Meurice, Eric [> > > >]
	Paquot, Michel [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
	Thonart, Philippe [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech - Biochimie et microbiologie industrielles >]
Publication date :	1996
Journal title :	Applied Biochemistry and Biotechnology
Publisher :	Humana Press
Volume :	57-8
Pages :	571-579
Peer reviewed :	Yes (verified by ORBi)
Audience :	International
ISSN :	0273-2289
City :	Totowa
Country :	NJ
Keywords :	[en] B. subtilis; Iturin; Surfactin; oxygen transfer; oxygen vecto
Abstract :	[en] Bacillus subtilis produces three types of lipopeptides: Iturins, Fengycins, and Surfactins. These amphiphilic molecules influence the volumetric oxygen transfer (K(L)a) like chemical surfactant. K(L)a values were from two- to fivefold lower when both Iturin A and Surfactin S1 were coproduced, and from 0.57- to 0.8-fold lower when only Iturin A was produced. The addition of an oxygen vector (n-Dodecane) during fermentation increased K(L)a values (7.5-fold) and biomass production (twofold), and decreased Iturin A and Surfactin S1 production. However, at high stirring conditions and in the presence of n-Dodecane, Iturin A production was improved.
Target :	Researchers ; Professionals ; Students ; General public ; Others
Permalink :	http://hdl.handle.net/2268/40794
	also: http://hdl.handle.net/2268/61177
DOI :	10.1007/BF02941737

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