2013
DOI: 10.1111/jam.12406
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Exploring the potential of Burkholderia sacchari to produce polyhydroxyalkanoates

Abstract: Aim: Evaluation of the capability of Burkholderia sacchari to incorporate different monomers into polyhydroxyalkanoates (PHA). Methods and Results: Thirty different carbon sources were evaluated as cosubstrates for B. sacchari growing on glucose with the intention to promote the incorporation of different monomers into the PHA produced by this species. With odd-numbered fatty acids, incorporation of the 3HV monomer was achieved, up to 65 mol% in the case of valerate. With 4-hydroxybutyrate, incorporation of 4H… Show more

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Cited by 51 publications
(32 citation statements)
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“…The highest polymer yield was obtained with glucose at 35 °C (41 %), a value greater than the results obtained by Mendonça et al (2013) with the same strain after 24 hours of cultivation (32 % PHA in its cell dry weight), using glucose (10 g L −1…”
Section: Resultsmentioning
confidence: 76%
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“…The highest polymer yield was obtained with glucose at 35 °C (41 %), a value greater than the results obtained by Mendonça et al (2013) with the same strain after 24 hours of cultivation (32 % PHA in its cell dry weight), using glucose (10 g L −1…”
Section: Resultsmentioning
confidence: 76%
“…PHA composition was determined by gas chromatography of propyl esters, as described elsewhere (Mendonça et al, 2013). A volume of 1 mL of organic phase was analyzed after fractionation of the sample (split 1:25) in a gas chromatograph equipped with an HP-5 column (5 % phenyl methyl siloxane, 30 m in length, 0.25mm in diameter, and 0:25 µm in film thickness).…”
Section: Pha Compositionmentioning
confidence: 99%
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“…A linhagem escolhida para a realização deste projeto, Burkholderia sacchari, produtora de P(3HB) -um representante dos polihidroxialcanoatos -exibe diferentes vantagens em relação a produção destes plásticos biodegradáveis: demonstrou a capacidade de conversão de carboidratos em P(3HB) de 80% do máximo teórico (GOMEZ et al, 1996), e é apta a consumir sacarose (MENDONÇA et al, 2013) (GOMEZ, 2000).…”
Section: Contexto Biotecnológicounclassified