Process engineering for microbial production of 3-hydroxypropionic acid

Fouchécour, Florence de; Sánchez-Castañeda, Ana-Karen; Saulou‐Bérion, Claire; Spinnler, Henry-Éric

doi:10.1016/j.biotechadv.2018.03.020

Cited by 65 publications

(63 citation statements)

References 139 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This compound (3-HP) has important industrial applications, particularly as a precursor for the synthesis of a range of chemicals, and several microorganisms including Lb. reuteri are known to possess biochemical pathways for its production 22,23 .…”

Section: Discussionmentioning

confidence: 99%

New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data

Afshari

Pillidge

Read

et al. 2020

Sci Rep

View full text Add to dashboard Cite

Cheese microbiota and metabolites and their inter-relationships that underpin specific cheese quality attributes remain poorly understood. Here we report that multi-omics and integrative data analysis (multiple co-inertia analysis, MciA) can be used to gain deeper insights into these relationships and identify microbiota and metabolite fingerprints that could be used to monitor product quality and authenticity. Our study into different brands of artisanal and industrial cheddar cheeses showed that Streptococcus, Lactococcus and Lactobacillus were the dominant taxa with overall microbial community structures differing not only between industrial and artisanal cheeses but also among different cheese brands. Metabolome analysis also revealed qualitative and semi-quantitative differences in metabolites between different cheeses. This also included the presence of two compounds (3-hydroxy propanoic acid and o-methoxycatechol-o-sulphate) in artisanal cheese that have not been previously reported in any type of cheese. integrative analysis of multi-omics datasets revealed that highly similar cheeses, identical in age and appearance, could be distinctively clustered according to cheese type and brand. furthermore, the analysis detected strong relationships, some previously unknown, which existed between the cheese microbiota and metabolome, and uncovered specific taxa and metabolites that contributed to these relationships. these results highlight the potential of this approach for identifying product specific microbe/metabolite signatures that could be used to monitor and control cheese quality and product authenticity.Cheese microbiota play a pivotal role in the development of cheese flavor and the product quality and safety of cheese. These attributes can be achieved by tightly controlled manufacturing conditions, excellent hygiene and use of commercial starter cultures (usually strains of Lactococcus lactis). Following manufacture, when starter bacteria cease to dominate, cheese must be ripened for full flavour development. This is a highly complex process, with successions within microbial communities, and their associated enzymes and biochemical reactions occurring over time to release numerous flavoursome organic compounds 1 . Ripening can be controlled to some extent by the addition of known adjunct cultures, usually strains of lactobacilli, but adventitious bacteria from the factory environment also contribute to the ripening process and to the composition of the cheese microbiota 2 .Advances in DNA sequencing using DNA extracted directly from samples have enabled improved understanding of the microbial communities found in cheese, and especially of less-abundant microorganisms which can nevertheless have significant impacts on cheese flavour and safety 3,4 . Although microbial communities vary depending on the cheese type, in hard cheeses such as cheddar that undergo ripening, after the starter bacteria die off lactobacilli are dominant, and may be found in combination with a number of other genera not belongin...

show abstract

Section: Discussionmentioning

confidence: 99%

New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data

Afshari

Pillidge

Read

et al. 2020

Sci Rep

View full text Add to dashboard Cite

show abstract

“…A number of microorganisms have been reported to naturally produce 3-HP using various pathways and diverse substrates such as glycerol, glucose, CO 2 , and uracil. Several reviews have described these in detail (Kumar et al, 2013a; de Fouchécour et al, 2018), and in this review we will focus only on the pathways for which glycerol is the substrate. Two pathways are known for conversion of glycerol into 3-HP: the CoA-dependent pathway and the CoA-independent pathway (Figure 2).…”

Section: Metabolic Pathways For Synthesis Of 3-hp Starting From Glycerolmentioning

confidence: 99%

Production of 3-Hydroxypropanoic Acid From Glycerol by Metabolically Engineered Bacteria

Jers

Kalantari

Garg

et al. 2019

Front. Bioeng. Biotechnol.

View full text Add to dashboard Cite

3-hydroxypropanoic acid (3-HP) is a valuable platform chemical with a high demand in the global market. 3-HP can be produced from various renewable resources. It is used as a precursor in industrial production of a number of chemicals, such as acrylic acid and its many derivatives. In its polymerized form, 3-HP can be used in bioplastic production. Several microbes naturally possess the biosynthetic pathways for production of 3-HP, and a number of these pathways have been introduced in some widely used cell factories, such as Escherichia coli and Saccharomyces cerevisiae . Latest advances in the field of metabolic engineering and synthetic biology have led to more efficient methods for bio-production of 3-HP. These include new approaches for introducing heterologous pathways, precise control of gene expression, rational enzyme engineering, redirecting the carbon flux based on in silico predictions using genome scale metabolic models, as well as optimizing fermentation conditions. Despite the fact that the production of 3-HP has been extensively explored in established industrially relevant cell factories, the current production processes have not yet reached the levels required for industrial exploitation. In this review, we explore the state of the art in 3-HP bio-production, comparing the yields and titers achieved in different microbial cell factories and we discuss possible methodologies that could make the final step toward industrially relevant cell factories.

show abstract

“…The same behavior was also demonstrated by Lim et al (2011) that also achieved a resveratrol production of 2.3 g L −1 by a two-step biotransformation from p-coumaric acid in presence of cerulenin, with an E. coli strain expressing heterologous genes coding for a 4CL from A. thaliana and for a STS from V. vinifera. Nevertheless, cerulenin is very expensive (Santos et al 2011;de Fouchécour et al 2018) and high cerulenin concentrations also reduced the cell growth rate possibly due to the detrimental effect of malonyl-CoA on cell growth (Subrahmanyam and Cronan1998) and thus cannot be used in large-scale fermentations (Lim et al 2011;van Summeren-Wesenhagen and Marienhagen 2015;Milke et al 2018). Instead, a strategy that focuses on rerouting native metabolic flows and uses stoichiometric modeling to improve malonyl-CoA availability is more appropriate for increasing resveratrol production (Fowler et al 2009).…”

Section: Central Carbon Flux Redirectionmentioning

confidence: 99%

Heterologous production of resveratrol in bacterial hosts: current status and perspectives

Braga

Ferreira

Oliveira

et al. 2018

World J Microbiol Biotechnol

View full text Add to dashboard Cite

The polyphenol resveratrol (3,5,4'-trihydroxystilbene) is a well-known plant secondary metabolite, commonly used as a medical ingredient and a nutritional supplement. Due to its health-promoting properties, the demand for resveratrol is expected to continue growing. This stilbene can be found in different plants, including grapes, berries (blackberries, blueberries and raspberries), peanuts and their derived food products, such as wine and juice. The commercially available resveratrol is usually extracted from plants, however this procedure has several drawbacks such as low concentration of the product of interest, seasonal variation, risk of plant diseases and product stability. Alternative production processes are being developed to enable the biotechnological production of resveratrol by genetically engineering several microbial hosts, such as Escherichia coli, Corynebacterium glutamicum, Lactococcus lactis, among others. However, these bacterial species are not able to naturally synthetize resveratrol and therefore genetic modifications have been performed. The application of emerging metabolic engineering offers new possibilities for strain and process optimization. This mini-review will discuss the recent progress on resveratrol biosynthesis in engineered bacteria, with a special focus on the metabolic engineering modifications, as well as the optimization of the production process. These strategies offer new tools to overcome the limitations and challenges for microbial production of resveratrol in industry.

show abstract

Process engineering for microbial production of 3-hydroxypropionic acid

Cited by 65 publications

References 139 publications

New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data

New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data

Production of 3-Hydroxypropanoic Acid From Glycerol by Metabolically Engineered Bacteria

Heterologous production of resveratrol in bacterial hosts: current status and perspectives

Contact Info

Product

Resources

About