초록
<P><B>Abstract</B></P><P><B>BACKGROUND:</B> Acetoin is a natural flavor commonly used in wine, buffer, honey, garnet berry and strawberry as a food additive. It also has been widely applied in cosmetics, pharmacy and chemical synthesis. Culture medium optimization and process control were carried out for efficient production of acetoin by a newly isoliated <I>P. polymyxa</I> CS107.</P><P><B>RESULTS:</B> An acetoin high producing strain, designated as CS107, was newly isolated and identified as <I>P. polymyxa</I> based on its physiological and biochemical characteristics as well as the 16S rDNA sequence. The medium composition was optimized in shake flask fermentations by a sequential statistical experimental design. Under the optimized conditions, acetoin concentration of 30.98 g L<SUP>−1</SUP> was achieved with 71.83% of theoretical glucose conversion efficiency. Fed‐batch fermentation based on a suitable agitation speed was carried out in a 5 L jar, the maximum acetoin concentration of 55.3 g L<SUP>−1</SUP> was obtained with the productivity of 1.32 g L<SUP>−1</SUP> h<SUP>−1</SUP> and the yield of 75.62%.</P><P><B>CONCLUSION:</B> A new strain for efficient production of acetoin, designated as <I>P. polymyxa</I> CS107, was obtained. The optimization of fermentation variables and fed‐batch culture resulted in a maximum acetoin concentration of 55.3 g L<SUP>−1</SUP> in 5 L jar. Copyright © 2012 Society of Chemical Industry</P>