Kinetic modeling of succinate production from glucose and xylose by metabolically engineered Escherichia coli KJ12201

Chaleewong, Tassanon; Khunnonkwao, Panwana; Puchongkawarin, Channarong; Jantama, Kaemwich

doi:10.1016/j.bej.2022.108487

Cited by 7 publications

(4 citation statements)

References 27 publications

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“…A kinetic model for the production of succinic acid with E. coli strain KJ12201 from xylose and glucose is proposed based on Monod’s equation. It reveals that xylose has a strong inhibitory effect on the growth rate of strain KJ12201, while glucose does not (Chaleewong et al 2022 ). The results of this study showed that high concentrations of glucose had a strong inhibitory effect on unevolved E. coli strain MLB.…”

Section: Resultsmentioning

confidence: 99%

Effect of adaptive laboratory evolution of engineered Escherichia coli in acetate on the biosynthesis of succinic acid from glucose in two-stage cultivation

Jiang,

Luo,

Fei

et al. 2024

Bioresour. Bioprocess.

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Escherichia coli MLB (MG1655 ΔpflB ΔldhA), which can hardly grow on glucose with little succinate accumulation under anaerobic conditions. Two-stage fermentation is a fermentation in which the first stage is used for cell growth and the second stage is used for product production. The ability of glucose consumption and succinate production of MLB under anaerobic conditions can be improved significantly by using acetate as the solo carbon source under aerobic condition during the two-stage fermentation. Then, the adaptive laboratory evolution (ALE) of growing on acetate was applied here. We assumed that the activities of succinate production related enzymes might be further improved in this study. E. coli MLB46-05 evolved from MLB and it had an improved growth phenotype on acetate. Interestingly, in MLB46-05, the yield and tolerance of succinic acid in the anaerobic condition of two-stage fermentation were improved significantly. According to transcriptome analysis, upregulation of the glyoxylate cycle and the activity of stress regulatory factors are the possible reasons for the elevated yield. And the increased tolerance to acetate made it more tolerant to high concentrations of glucose and succinate. Finally, strain MLB46-05 produced 111 g/L of succinic acid with a product yield of 0.74 g/g glucose. Synopsis

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Section: Resultsmentioning

confidence: 99%

Effect of adaptive laboratory evolution of engineered Escherichia coli in acetate on the biosynthesis of succinic acid from glucose in two-stage cultivation

Jiang,

Luo,

Fei

et al. 2024

Bioresour. Bioprocess.

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“…Additionally, serine can be converted by serine-pyruvate transaminase, glycerate dehydrogenase, and glycerate kinase to 2-phosphoglycerate [149]. However, serine can be synthesized by fermentation of glycerol and glucose-rich substrates with E. coli [150] and other strains [151,152]. -control group samples; -samples fermented with Lp.…”

Section: Serine Contentmentioning

confidence: 99%

Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles

Starkutė,

Mockus,

Klupšaitė

et al. 2023

Animals

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The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 and Lacticaseibacillus paracasei strain 244 on the changes in bovine colostrum amino (AA), biogenic amine (BA), and fatty acid (FA) profiles. It was established that the source of the bovine colostrum, the used LAB, and their interaction had significant effects (p < 0.05) on AA contents; lactic acid bacteria (LAB) used for fermentation was a significant factor for aspartic acid, threonine, glycine, alanine, methionine, phenylalanine, lysine, histidine, and tyrosine; and these factor’s interaction is significant on most of the detected AA concentrations. Total BA content showed significant correlations with glutamic acid, serine, aspartic acid, valine, methionine, phenylalanine, histidine, and gamma amino-butyric acid content in bovine colostrum. Despite the differences in individual FA contents in bovine colostrum, significant differences were not found in total saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Finally, the utilization of bovine colostrum proved to be challenging because of the variability on its composition. These results suggest that processing bovine colostrum into value-added formulations for human consumption requires the adjustment of its composition since the primary production stage. Consequently, animal rearing should be considered in the employed bovine colostrum processing technologies.

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“…Succinic acid (SA) is a compound obtained by fermentation of carbon sources with the use of appropriate strains of microorganisms . The wild-type bacterial strains that promise the most application in industrial succinic acid production are Anaerobiospirillum succiniciproducens, Actinobacillus succinogenes, and Mannheimia succiniciproducens. It is a widely used dicarboxylic acid (C4H6O4) in the industry, including the production of drugs, food, detergents, surfactants, monomers, and is a substrate in conversion to its derivatives (aliphatic esters, adipic acid, 1,4-butanediol). , …”

Section: Introductionmentioning

confidence: 99%

“…20 It is a widely used dicarboxylic acid (C4H6O4) in the industry, including the production of drugs, food, detergents, surfactants, monomers, and is a substrate in conversion to its derivatives (aliphatic esters, adipic acid, 1,4-butanediol). 21,22 The bioconversion process is consistent with the principles of sustainable development, but it is also important that general technology, including the downstream stage, is consistent with the goals of sustainable development. 23 The downstream production of succinic acid accounts for about 80% of the operating costs of the overall production process and usually involves several steps of purification and separation.…”

Section: ■ Introductionmentioning

confidence: 99%

Electrodeionization for the Bio-Succinic Acid Production Process

Rukowicz

2023

ACS Sustainable Chem. Eng.

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The production of succinic acid is of great importance due to the growing use of this compound in the industry. Biotechnological conversion requires the separation and purification of the main product. In the case of carboxylic acids, an additional problem is the alkaline environment of the subculture of microorganisms and, consequently, the need to convert the carboxylate formed into the free acid form of the product. Methods such as extraction or esterification do not separate the carboxylate. Acidification of fermentation broths with inorganic acids generates large fractions of waste. This is not only inconsistent with the principles of sustainable technology but also increases the cost of the process. Succinate conversion is possible through ion exchange or electrodialysis. However, these methods have limitations and drawbacks that reduce the efficiency of the process. A potential solution to these limitations is the application of applying electrodeionization (EDI) as a downstream stage in the technology of the bioproduction of carboxylic acids. Aqueous solutions of disodium succinate (pH 6.8) were converted into the electrodeionization module. In the final product of succinic acid, the residual sodium was determined at a level of 4% (conversion efficiency 96%). This paper presents preliminary research showing the possibility of applying electrodeionization of sodium succinate on an EDI module consisting of cation-exchange membranes and an ion-exchange resin. The results obtained are the basis for further research on this issue.

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Kinetic modeling of succinate production from glucose and xylose by metabolically engineered Escherichia coli KJ12201

Cited by 7 publications

References 27 publications

Effect of adaptive laboratory evolution of engineered Escherichia coli in acetate on the biosynthesis of succinic acid from glucose in two-stage cultivation

Effect of adaptive laboratory evolution of engineered Escherichia coli in acetate on the biosynthesis of succinic acid from glucose in two-stage cultivation

Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles

Electrodeionization for the Bio-Succinic Acid Production Process

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