Methionine biosynthesis pathway genes affect curdlan biosynthesis of Agrobacterium sp. CGMCC 11546 via energy regeneration

Gao, Hongliang; Zhang, Wei; Zhang, Jing; Huang, Yaoxin; Zhang, Jingyu; Tian, Jiangtao; Niu, Yan‐Ning; Zou, Chunjing; Chen, Jia; Chang, Zhongyi; Yang, Xu-Zhao; Jiang, Deming

doi:10.1016/j.ijbiomac.2021.06.189

Cited by 4 publications

(4 citation statements)

References 56 publications

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“…Samples were collected periodically to determine the biomass, α-amylase activity, curdlan yield, and gel strength. Biomass and curdlan yields were determined using the gravimetric method [32]. The sample was centrifuged and 1 mol/L NaOH was added to dissolve the curdlan.…”

Section: Batch Fermentation In Stirred Bioreactorsmentioning

confidence: 99%

Optimizing Curdlan Synthesis: Engineering Agrobacterium tumefaciens ATCC31749 for Enhanced Production Using Dextrin as a Carbon Source

Yu,

Wang,

Wang

et al. 2024

Fermentation

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A key goal in current research on industrial curdlan production is the expansion of carbon sources for fermentation. In this study, a recombinant bacterial strain, sp-AmyAXCC, capable of fermenting and synthesizing curdlan using dextrin as a carbon source, was produced via heterologous expression of IPTG-inducible α-amylase from Xanthomonas campestris NRRL B-1459 in Agrobacterium tumefaciens ATCC31749. External expression of the enzyme was confirmed by western blotting, and the expression levels of exogenous proteins during the fermentation process were monitored. Additionally, the properties of the curdlan product were characterized using attenuated total reflectance-Fourier transform infrared spectroscopy and X-ray diffraction. The recombinant strain produced curdlan at a titer of 30.40 ± 0.14 g/L, gel strength of 703.5 ± 34.2 g/cm2, and a molecular weight of 3.58 × 106 Da, which is 33% greater than the molecular weight of native curdlan (2.69 × 106 Da). In the batch fermentation of sp-AmyAXCC with 12% dextrin as a carbon source, the titer of curdlan was 66.7 g/L with a yield of 0.56 g/g, and a productivity rate of 0.62 g/L/h at 108 h. The results of this study expand the substrate spectrum for Agrobacterium fermentation in curdlan production and provides guidance for further industrialization of curdlan production.

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Section: Batch Fermentation In Stirred Bioreactorsmentioning

confidence: 99%

Optimizing Curdlan Synthesis: Engineering Agrobacterium tumefaciens ATCC31749 for Enhanced Production Using Dextrin as a Carbon Source

Yu,

Wang,

Wang

et al. 2024

Fermentation

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“…In one location, you'll find the crdR gene, which encodes a positive transcriptional regulatory protein, and two other genes, crdS (which is homologous to glycosyltransferases like cellulose synthase), crdA (whose function is unclear), and crdC (whose function is also unclear) [33,34].…”

Section: Curdlan Gum Synthesismentioning

confidence: 99%

“…[43] indicated that the optimum acidity function for the production of Curdlan is 5.5 and to obtain an increase in production, it is the optimum nutrition for microorganisms to obtain 60 g/L Curdlan. [33], was able to obtain a maximum Cordlan yield of 47.97 ± 0.57 g/L from Agrobacterium sp. ATCC 31749 using optimized medium containing 60 g/L sucrose, 6 g/L yeast, 2 g/L KH 2 PO 4 , 0.4 g/L MgSO• 7H 2 O, 2 g/L CaCo 3 , 0.1 g/L FeSO 4 • 7H 2 O, 0.04 g /L MnSO 4 , and 0.02 g/L ZnCl 2 at 30 °C and 280 rpm after 96 hours of fermentation.…”

Section: Optimal Conditions For the Production Of Curdlan Gummentioning

confidence: 99%

“…Curdlan, when combined with activated carbon, can be used to purge heavy metals from herbs used in the creation of oriental medicine, making it a valuable industrial use. [33] studied that curdlan was used to determine the quality of pasta and texture frequently, as a strong gluten network tended to enhance the firmness and malleability of the pasta, and that the preparation of pasta with curdlan improved the eating quality of both raw and cooked pasta, which showed a gelatinous strength. High resulting in excellent edible quality noodles.…”

Section: Curdlan Gum Applicationsmentioning

confidence: 99%

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Curdlan Gum, Properties, Benefits and Applications

Al-Rmedh

Ali

Al‐Sahlany

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Curdlan gum is a new polymer produced by the microbial fermentation of sugar raw materials. It has the unique property of forming a gel under heating conditions and is also called a thermal gel. In 1996, the FDA approved the application of curdlan gum as a food raw material in the food industry. Curdlan gum does not dissolve in water, but it will swell and disperse easily in cold water. It is heated to form a colloid, according to its properties can be divided into low colloid and high colloid. It is produced by heating to 55~65°C and cooling to about 40°C, forming low-grade colloid with thermal reflection. When the water dispersion of cordlan gum is heated to more than 80°C, a higher colloid is formed. The Curdlan gel can reduce the water loss rate of chilled meat products and extend their shelf life.

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Potential for curdlan recovery from aerobic granular sludge wastewater treatment systems – A review

Adekunle,

Ukaigwe,

Bezerra dos Santos

et al. 2024

Chemosphere

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Methionine biosynthesis pathway genes affect curdlan biosynthesis of Agrobacterium sp. CGMCC 11546 via energy regeneration

Cited by 4 publications

References 56 publications

Optimizing Curdlan Synthesis: Engineering Agrobacterium tumefaciens ATCC31749 for Enhanced Production Using Dextrin as a Carbon Source

Optimizing Curdlan Synthesis: Engineering Agrobacterium tumefaciens ATCC31749 for Enhanced Production Using Dextrin as a Carbon Source

Curdlan Gum, Properties, Benefits and Applications

Potential for curdlan recovery from aerobic granular sludge wastewater treatment systems – A review

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