Biofilm Formed on the Soybean Curd Residue is Associated with Efficient Production of a Lipopeptide by Bacillus subtilis

Makoto Shoda and Shinji Mizumoto
Tokyo Institute of Technology, Yokohama, Japan

Series: Food Science and Technology
BISAC: SCI013000

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Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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This book examines how soybean curd residue is an efficient nutrient for higher production of a lipopeptide antibiotic, iturin A in solid-state fermentation (SSF) of Bacillus subtilis. This cultured solid can also be applied to soil to control plant diseases. The high production of iturin A in SSF may be due to biofilm formation of B. subtilis on the surface of the soybean curd residue. In order to prove this speculation, B. subtilis was grown both in an artificial air membrane surface (AMS) reactor where a biofilm was formed on the membrane and by liquid submerged cultivation (SmF) in suspended culture by using the same nutrients. (Imprint: Novinka)

ABSTRACT

INTRODUCTION

MATERIALS AND METHODS

RESULTS

DISCUSSION

ACKNOWLEDGMENTS

REFERENCES

INDEX

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