Abstract
This study aimed to compare the kinetics of lipopeptide production in solid-state fermentation (SSF) under isothermal and non-isothermal conditions. Models based on the logistic, modified Gompertz and Luedeking-Piret-like equations were developed to describe the time course of fermentation under different conditions. The experiments were conducted in 250mL flasks and a 50L fermenter. The results showed that the non-isothermal process had higher levels of product formation rate and substrate utilization rate compared to the isothermal process. The part of substrate carbon to meet microbial maintenance-energy, biomass and lipopeptides formation requirements got increased using the non-isothermal technique. In addition, fermenter conditions positively influenced the lipopeptides formation rate with significantly higher levels of substrate for the microbial growth and product formation, though the product productivity and biomass both decreased as compared to flask. This is the first report that investigates the effects of temperature changing on the kinetics of lipopeptide production by Bacillus amyloliquefaciens strain under SSF condition using soybean flour and rice straw as major substrates in flask and in fermenter.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
