Claims
- 1. A process for producing Surfactin, comprising culturing a microorganism of the genus Bacillus in a liquid culture medium containing flour of beans or an extract thereof and accumulating Surfactin in the culture broth.
- 2. The process for producing Surfactin as claimed in claim 1, wherein the beans is selected from the group consisting of soybean, adzuki bean, pea, broad bean, chick pea, lentil and string bean.
- 3. The process for producing Surfactin as claimed in claim 2, wherein the beans is soybean.
- 4. The process for producing Surfactin as claimed in any one of claims 1 to 3, wherein a microorganism of the genus Bacillus is cultured in a liquid culture medium containing a yeast extract.
- 5. The process for producing Surfactin as claimed in any one of claims 1 to 4, comprising the steps of
culturing the microorganism of the genus Bacillus at a pH of 6 to 9 and a temperature of 25 to 42° C. for 20 to 90 hours under aerobic conditions in a liquid culture medium further containing a catabolizable carbon source, a catabolizable nitrogen source and an inorganic salt, accumulating Surfactin in the culture broth without removing the generated foam from the fermentation vessel, and separating and purifying Surfactin from the obtained culture broth.
- 6. The process for producing Surfactin as claimed in any one of claims 1 to 5, wherein Surfactin is accumulated in the culture broth in a concentration of from 8 to 50 g/L.
- 7. The process for producing Surfactin as claimed in any one of claims 1 to 6, wherein the microorganism of the genus Bacillus is Bacillus subtilis.
- 8. The process for producing Surfactin as claimed in claim 7, wherein Bacillus subtilis is Bacillus subtilis SD901 (FERM BP-7666) or a mutant strain thereof.
- 9. The process for producing Surfactin as claimed in any one of claims 1 to 8, wherein the concentration of flour of beans or an extract thereof in the culture broth is from 0.5 to 20 w/w %.
- 10. The process for producing Surfactin as claimed in any one of claims 5 to 9, wherein the catabolizable carbon source is one or more members selected from the group consisting of glucose, maltose, sucrose, hydrolyzed starch, molasses, potato extract, malt, peat, vegetable oil, corn steep liquor, fructose, syrup, sugar, liquid sugar, invert sugar, alcohol, organic acid, organic acid salts and alkane.
- 11. The process for producing Surfactin as claimed in claim 10, wherein the catabolizable carbon source is glucose or maltose.
- 12. The process for producing Surfactin as claimed in any one of claims 5 to 11, wherein the catabolizable nitrogen source is an ammonium salt or an inorganic or organic nitrogen.
- 13. The process for producing Surfactin as claimed in claim 12, wherein the ammonium salt is ammonium nitrate, ammonium sulfate, ammonium chloride, ammonium acetate, ammonium carbonate or ammonium bicarbonate.
- 14. The process for producing Surfactin as claimed in claim 12 or 13, wherein the inorganic or organic nitrogen is one or more members selected from the group consisting of ammonia, sodium nitrate, potassium nitrate, sodium glutamate, urea, peptone, meat extract, corn steep liquor, casein hydrolysate, feather meal and yeast extract.
- 15. The process for producing Surfactin as claimed in any one of claims 5 to 14, wherein the cation contained in the inorganic salt is potassium ion, sodium ion, magnesium ion, iron ion, manganese ion, calcium ion, zinc ion, cobalt ion, nickel ion, copper ion or molybdenum ion and the anion is phosphate ion, sulfate ion, chloride ion or nitrate ion.
- 16. The process for producing Surfactin as claimed in any one of claims 1 to 15, wherein an amino acid and/or a vitamin is contained in the culture medium.
- 17. The process for producing Surfactin as claimed in claim 16, wherein the amino acid is one or more members selected from the group consisting of L-glycine, L-aranine, L-valine, L-leucine, L-isoleucine, L-serine, L-threonine, L-phenylaranine, L-tyrosine, L-cysteine, cystine, L-metyonine, L-tryptophan, L-histidine, L-proline, L-asparaginic acid, L-asparagine, L-glutamic acid, L-glutamine, L-arginine, L-lycine, D-valine and D-isoleucine.
- 18. The process for producing Surfactin as claimed in claim 16 or 17, wherein the vitamin is one or more members selected from the group consisting of biotin, thiamin, riboflavin, pyridoxine, nicotinic acid, nicotinic acid amide, pantothenic acid, pyridoxal, pyridoxine, myo-inositol, choline, folic acid, cobalamin and cyanocobalamin.
- 19. The process for producing Surfactin as claimed in any one of claims 4 to 18, wherein the pH is from 6.9 to 7.5.
- 20. The process for producing Surfactin as claimed in any one of claims 4 to 19, wherein the temperature is from 30 to 37° C.
- 21. A microorganism of the genus Bacillus, which have an activity to produce a crude Surfactin in a concentration of from 8 to 50 g/L on culturing for 20 to 90 hours.
- 22. The microorganism of the genus Bacillus as claimed in claim 21, which have an activity to produce Surfactin in a concentration of from 8 to 50 g/L on culturing for 20 to 90 hours in a liquid culture medium containing flour of beans or an extract thereof.
- 23. The microorganism of the genus Bacillus as claimed in claim 22, wherein the beans is soybean.
- 24. The microorganism of the genus Bacillus as claimed in any one of claims 21 to 23, which is Bacillus subtilis.
- 25. The microorganism of the genus Bacillus as claimed in claim 24, wherein Bacillus subtilis is Bacillus subtilis SD901 (FERM BP-7666) or a mutant strain thereof.
- 26. Bacillus subtilis SD901 (FERM BP-7666) or a mutant strain thereof.
Priority Claims (1)
Number |
Date |
Country |
Kind |
2000-300300 |
Sep 2000 |
JP |
|
CROSS REFERENCE TO THE RELATED APPLICATIONS
[0001] This is an application based on the prescription of 35 U.S.C. Section 111 (a) with claiming the benefit of filing date of U.S. Provisional applications Serial No. 60/258,560 filed Dec. 29, 2000 under the provision of 35 U.S.C. 111 (b), pursuant to 35 U.S.C. Section 119(e)(1).
PCT Information
Filing Document |
Filing Date |
Country |
Kind |
PCT/JP01/08568 |
9/28/2001 |
WO |
|