DOAJ Open Access 2023

Adaptive Laboratory Evolution of <i>Bacillus subtilis</i> 168 for Efficient Production of Surfactin Using NH<sub>4</sub>Cl as a Nitrogen Source

Jie Li Weiyi Tao Shenghui Yue Zhangzhong Yuan Shuang Li

Abstrak

<i>Bacillus subtilis</i> strain 168 is commonly used as a host to produce recombinant proteins and as a chassis for bio-based chemicals production. However, its preferred nitrogen source is organic nitrogen, which greatly increases production costs. In this study, adaptive laboratory evolution (ALE) was used to improve <i>B. subtilis</i> 168 growth using NH<sub>4</sub>Cl as the sole nitrogen source. The cell density (OD<sub>600</sub>) of a mutant strain LJ-3 was 208.7% higher than that of the original strain. We also optimized the metal ions in the medium and this resulted in a further increase in growth rate by 151.3%. Reintroduction of the <i>sfp+</i> gene into strain LJ-3 led to the LJ-31 clone, which restored LJ-3’s ability to synthesize surfactin. The fermentation system was optimized (C/N, aeration, pH) in a 5 L bioreactor. Dry cell weight of 7.4 g/L and surfactin concentration of 4.1 g/L were achieved using the optimized mineral salt medium after 22 h of batch fermentation with a Y<sub>P/S</sub> value of 0.082 g/g and a Y<sub>P/X</sub> of 0.55 g/g. HPLC analysis identified the surfactin isoforms produced by strain LJ-31 in the synthetic medium as C<sub>13</sub>-surfactin 13.3%, C<sub>14</sub>-surfactin 44.02%, and C<sub>15</sub>-surfactin 32.79%. Hence, the variant LJ-3 isolated by ALE is a promising engineering chassis for efficient and cost-effective production of a variety of metabolites.

Penulis (5)

J

Jie Li

W

Weiyi Tao

S

Shenghui Yue

Z

Zhangzhong Yuan

S

Shuang Li

Format Sitasi

Li, J., Tao, W., Yue, S., Yuan, Z., Li, S. (2023). Adaptive Laboratory Evolution of <i>Bacillus subtilis</i> 168 for Efficient Production of Surfactin Using NH<sub>4</sub>Cl as a Nitrogen Source. https://doi.org/10.3390/fermentation9060525

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Informasi Jurnal
Tahun Terbit
2023
Sumber Database
DOAJ
DOI
10.3390/fermentation9060525
Akses
Open Access ✓