An Overlooked Effect of Glycine Betaine on Fermentation: Prevents Caramelization and Increases the L-Lysine Production

Abstract

This article focuses on the effects of glycine betaine on preventing caramelization, and increasing DCW and L-lysine production. The additional glycine betaine not only decreased the browning intensity (decreased 4 times), and the concentrations of 5-hydroxymethylfurfural (decreased 7.8 times) and furfural (decreased 12 times), but also increased the availability of glucose (increased 17.5%) for L-lysine production. The DCW and L-lysine production were increased by adding no more than 20 mM glycine betaine, whereas the DCW and L-lysine production were decreased with the reduction of pH values, although pH had a better response to prevent caramelization than did glycine betaine. For L-lysine production, the highest increase (40%) was observed on the media with 20 mM glycine betaine. The crucial enzymes in glycolysis and L-lysine biosynthesis pathway were investigated. The results indicated that additional glycine betaine increases the activity of enzymes in glycolysis, in contrast to the effect of pH. All the results indicated that glycine betaine can be used to prevent caramelization and increase the L-lysine production. By applying this strategy, glucose would not be have to be separated from the culture media during autoclaving so that factories can save production costs and shorten the fermentation period.

Betaine Improves Intestinal Functions by Enhancing Digestive Enzymes, Ameliorating Intestinal Morphology, and Enriching Intestinal Microbiota in High-salt stressed Rats

“…Pollard and Wyn Jones also found the protection of betaine against salt inhibition of enzymes [ 47 ]. In the fermentation of lysine, lactate, and pullulanase, betaine could increase the activity of key cellular enzymes so as to improve the production of these products [ 48 , 49 , 50 ]. Betaine, the so-called compatible solute, could interact with macromolecules without detrimental effect and could be up- and down-regulated without disturbing cellular functions.…”

Co-Production of Isoprene and Lactate by Engineered Escherichia coli in Microaerobic Conditions

“…As shown in Figure 3 E, the addition of betaine in TM3 medium further improved the production of both lactate and isoprene. It is speculated that the addition of betaine might contribute to protecting the microbial cells and the cellular enzymes against osmotic stresses (high concentrations of soluble products and substrates), similar to studies on the fermentation of mevalonate, lactate, ethanol, lysine, and pyruvate [ 5 , 13 , 14 , 15 ].…”

Co-production of microbial oil and exopolysaccharide by the oleaginous yeastSporidiobolus pararoseusgrown in fed-batch culture

“…This is because the osmotic pressure of the culture medium increases on increasing the initial concentration of glucose, thus inhibiting the cell growth. 17 Compared to the growth on media with other glucose concentrations, S. pararoseus JD-2 showed the highest cell growth, oil production and EPS production during the growth on media with 120 g L −1 of glucose, which are 40.5 ± 1.7 g L −1 , 24.5 ± 1.6 g L −1 , and 6.8 ± 0.3 g L −1 , respectively. It should be noted that S. pararoseus JD-2 exhibits a great potential in production of oil and EPS as compared with other species ( Fig.…”