Mei-juan Xu

Publications (1)1.53 Total impact

• Article: Isolation and identification of an acetoin high production bacterium that can reverse transform 2,3-butanediol to acetoin at the decline phase of fermentation

  Xian Zhang, Tao-wei Yang, Qing Lin, Mei-juan Xu, Hai-feng Xia, Zheng-hong Xu, Hua-zhong Li, Zhi-ming Rao
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  ABSTRACT: Acetoin (3-hydroxy-2-butanone), a very popular food spice is now used in many industries (pharmaceuticals, chemicals, paint, etc.). In this study, an acetoin high producing strain, numbered as JNA-310, was newly isolated and identified as Bacillus subtilis which is safe on food industry, based on its physiological, biological tests and 16S rDNA sequence analysis. When glucose was used as carbon source in fermentation, the fermentation characterizations of this strain were analyzed, and a new phenomenon of reverse transforming 2,3-butanediol which was synthesized from glucose in the fermentation broth to acetoin was detected. Before 96h, glucose which was mainly transformed to 2,3-butanediol and acetoin was totally consumed, and the yield of the two products were 41.7 and 21.0g/l respectively. Acetoin was only a by product in the fermentation broth at prophase of fermentation. At the end of fermentation, the yield of acetoin was greatly improved and the yield of 2,3-butanediol was declined and the yield of them were about 42.2 and 15.8g/l, respectively. The results indicated that 2,3-butanediol was reversely transformed to acetoin. Keywords Bacillus subtilis –3-hydroxy-2-butanone–Acetoin–Fermentation
  World Journal of Microbiology and Biotechnology 05/2012; 27(12):2785-2790. · 1.53 Impact Factor