Abstract
Production of a family of lipopeptide antibiotic, iturin byB. subtilis NB22, in solid state fermentation (SSF) of wheat bran (WB) was investigated. The amount of iturin produced per unit weight of wet substrate was 5–6 times more than that in the submerged fermentation (SMF). SSF enabled to produce a homologue of iturin with strong antibiotic activity in a larger fraction compared with the SMF.
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