Production characteristics of lipopeptide antibiotics in biofilm fermentation of Bacillus subtilis

Abstract

In biofilm fermentation, from the very early moments, surfactin was produced along with the biofilm development in the lipopeptide antibiotic production medium by using Bacillus subtilis. However, almost no iturin A was produced in its first 24 hours of cultivation and the production of iturin A began much later. Volumes of the nutrient medium and available surface area of the biofilm reactors were found to be important with the relative production of these two antibiotics. Production of iturin A was increased from 12 mg to about 50 mg per reactor when the culture size was increased from 5 mL to 20 mL, as the depth of the medium was increased. The production level was saturated thereafter with larger volumes. On the other hand, surfactin production was remained similar, which was about 10 mg per reactor, from all the 5 mL to 80 mL of biofilm culture. Optimized temperature for iturin A and surfactin production was observed at 25 and 37°C, respectively. In the biofilm fermentation, production of surfactin was increased when the incubation temperature was increased within the temperature range of 25 to 37°C, on the other hand, iturin A production was gradually decreased with the increase of the incubation temperature.