Kinetics of Bacillus thuringiensis var. israelensis growth on high glucose concentrations.

Journal of Industrial Microbiology & Biotechnology
Marília Amorim Berbert-MolinaM M Silveira

Abstract

The kinetic and general growth features of Bacillus thuringiensis var. israelensis were evaluated. Initial glucose concentration (S0) in fermentation media varied from 10 to 152 g/l. The results afforded to characterize four morphologically and physiologically well-defined culture phases, independent of S0 values: Phase I, vegetative growth; Phase II, transition to sporulation; Phase III, sporulation; and Phase IV, spores maturation and cell lysis. Important process parameters were also determined. The maximum specific growth rates (microX,m) were not affected with S0 up to 75 g/l (1.0-1.1 per hour), but higher glucose concentrations resulted in growth inhibition by substrate, revealed by a reduction in microX,m values. These higher S0 values led to longer Phases III and IV and delayed sporulation. Similar biomass concentrations (Xm=15.2-15.9 g/l) were achieved with S0 over 30.8 g/l, with increasing residual substrate, suggesting a limitation in some other nutrients and the use of glucose to form other metabolites. In this case, with S0 from 30.8 to 152 g/l, cell yield (YX/S) decreased from 0.58 to 0.41 g/g. On the other hand, with S0=10 g/l growth was limited by substrate, and YX/S has shown its maximum value (0.83 g/g).

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Citations

Mar 8, 2012·Applied Microbiology and Biotechnology·Fabrízio Siqueira BonioloMarília Amorim Berbert-Molina
Apr 2, 2009·Antonie van Leeuwenhoek·J Eleazar Barboza-CoronaRubén Salcedo-Hernández
Aug 13, 2015·AMB Express·Ana Karin Navarro-Mtz, Fermín Pérez-Guevara
Jun 6, 2018·Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes·Natalia L RojasMatias L Nobile
Jun 29, 2014·The Journal of Microbiology·Mohammad H SarrafzadehHee-Mock Oh
Jul 5, 2018·Bioprocess and Biosystems Engineering·Abdi Escalante-SánchezIeroham Solomon Baruch
Aug 17, 2021·World Journal of Microbiology & Biotechnology·Briseida Flores-TufiñoOctavio Loera

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