Abstract
Temperature dependency of the production of iturin A and surfactin by a dual producer, Bacillus subtilis RB14, in the solid-state fermentation of okara was investigated. The optimal temperature for iturin A was 25°C, while that for surfactin was 37°C, in spite of their dependency on a common gene, lpa-14. When the effect of temperature on the relative ratios of the amount of the five homologues of iturin A to the total iturin A produced by RB14 was investigated, only the ratios of homologues having β-amino acid residues with normal aliphatic chains were affected and the ratio of the homologue with longer normal (C 16-) chain increased as the temperature was increased.
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