Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3
Electron. j. biotechnol; 19 (1), 2016
Background: Currently, microbial fermentation method has become the research hotspot for acetoin production. In our previous work, an acetoin-producing strain, Bacillus subtilis SF4-3, was isolated from Japanese traditional fermented food natto. However, its conversion of glucose to acetoin was relativel...