Application of malt residue in submerged fermentation of Bacillus subtilis

Malt residue is a common waste or byproduct from beer industries after brewing and milling of malted barley. In this work, Bacillus subtilis RB14 was used to study the microbial growth and production of secondary metabolites like lipopeptide antibiotic iturin A in the malt residue for its effective recycling. B. subtilis RB14 could grow in submerged fermentation of malt residue and significant growth (10(9) CFU/mL) was observed without any supplementation. In submerged fermentation iturin A production using malt residue was about 170 mg/L, which was found to be higher than its production in No.3 (Polypepton, glucose, KH2PO4, MgSO4·7H2O) medium where production was about 120 mg/L. More than 600 mg/L of iturin A production was observed when malt residue was combinedly used with No.3 medium. This production was significantly higher than their summation of their individual production. However, the growth of B. subtilis in combined medium was found to be similar to that of the submerged fermentation in simple malt residue. Therefore, the remarkable enhancement in production of iturin A in supplemented malt residue was attributed to the nutrients supplied from No.3 medium.