@article{LIAO2024, 
author = {Fengping LIAO and Kuntai LI and Minghui TAN and Xunhang LI},
title = {Optimization of fermentation conditions of lipopeptide-producing Bacillus amyloliquefaciens HY2-1},
year = {2024},
journal = {China Brewing},
volume = {43},
number = {7},
pages = {209-214},
keywords = {Bacillus amyloliquefaciens, lipopeptides, fermentation medium, fermentation condition, response surface test},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2024.07.031},
doi = {10.11882/j.issn.0254-5071.2024.07.031},
abstract = {Bacillus amyloliquefaciens HY2-1 is the previously isolated marine microorganism that can produce lipopeptides such as fengycins and surfactants. In order to improve the antimicrobial activity of lipopeptides by strain HY2-1, using the bacterial inhibition zone diameter as response value, the carbon and nitrogen sources of the fermentation medium and fermentation conditions of strain HY2-1 were optimized by single-factor and response surface test design. The results showed that the optimum carbon and nitrogen sources for the fermentation medium of strain HY2-1 were soluble starch 80 g/L, yeast extract powder and peptone (1:1) 10 g/L, and the optimal fermentation conditions were loading volume 50 ml/250 ml, fermentation time 48 h, inoculum 1% and rotation speed 200 r/min. Under these conditions, the inhibitory circle diameter of strain HY2-1 fermentation broth on Penicillium digitatum was (18.6±0.1) mm, which was 26.5% higher than that of before optimization (14.7±0.5) mm. Through the optimization of carbon and nitrogen sources of fermentation medium and fermentation conditions, the antibacterial inhibitory activity of HY2-1 lipopeptides was significantly improved.}
}