Strategies for enhancing fermentative production of acetoin: A review

Xiao, Zijun; Lu, Jian R.

doi:10.1016/j.biotechadv.2014.01.002

Cited by 201 publications

(202 citation statements)

References 143 publications

Supporting

Mentioning

197

Contrasting

Unclassified

Order By: Relevance

“…The current record of acetoin fermentation is 75.2 g L −1 using S. marcescens H32-nox [30]. According to the top 10 records of acetoin fermentation [31], some Bacillus strains and P. polymyxa CS107 [32] have also been proved to be good at acetoin production. TMP production could be further enhanced to a large extent if better strains were used in the first step of the present study.…”

Section: Comparison Of Tmp Production Methods From Renewable Feedstocksmentioning

confidence: 99%

“…One of the major barriers for industrial acetoin fermentation is the development of efficient and economic downstream processes for the separation of acetoin from the complex fermentation broths [31]. On the other hand, there is a large gap between the current prices of natural acetoin and natural TMP (134.20 USD kg −1 of natural acetoin versus 3008.00 USD kg −1 of natural TMP, from Sigma-Aldrich W200832-5KG-K and W323713-1KG-K, respectively).…”

Section: Product Recovery and Purity Analysismentioning

confidence: 99%

See 1 more Smart Citation

Accelerated green process of tetramethylpyrazine production from glucose and diammonium phosphate

Xiao

Hou

Lyu

et al. 2014

Biotechnol Biofuels

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Comparison Of Tmp Production Methods From Renewable Feedstocksmentioning

confidence: 99%

Section: Product Recovery and Purity Analysismentioning

confidence: 99%

Accelerated green process of tetramethylpyrazine production from glucose and diammonium phosphate

Xiao

Hou

Lyu

et al. 2014

Biotechnol Biofuels

Self Cite

View full text Add to dashboard Cite

show abstract

“…In this organism, the genes encoding the first two steps of the pathway, budB and budA, respectively, are clustered in the budAB operon, while the third gene, budC, is at a distant site in the chromosome (6,11). This organization is similar to that found in Serratia marcescens (4), although the three genes can also form a single operon in some other members of the Enterobacteriaceae (12,13). Most recently, we demonstrated that loss of the budAB operon not only results in stronger acidification and thus earlier growth arrest in (neutral) glucose-containing media but also impairs the ability of S. plymuthica RVH1 to initiate and sustain growth at low pH (14).…”

mentioning

confidence: 59%

Acetoin Synthesis Acquisition Favors Escherichia coli Growth at Low pH

Vivijs

Moons

Aertsen

et al. 2014

Appl Environ Microbiol

View full text Add to dashboard Cite

Some members of the family Enterobacteriaceae ferment sugars via the mixed-acid fermentation pathway. This yields large amounts of acids, causing strong and sometimes even lethal acidification of the environment. Other family members employ the 2,3-butanediol fermentation pathway, which generates comparatively less acidic and more neutral end products, such as acetoin and 2,3-butanediol. In this work, we equipped Escherichia coli MG1655 with the budAB operon, encoding the acetoin pathway, from Serratia plymuthica RVH1 and investigated how this affected the ability of E. coli to cope with acid stress during growth. Acetoin fermentation prevented lethal medium acidification by E. coli in lysogeny broth (LB) supplemented with glucose. It also supported growth and higher stationary-phase cell densities in acidified LB broth with glucose (pH 4.10 to 4.50) and in tomato juice (pH 4.40 to 5.00) and reduced the minimal pH at which growth could be initiated. On the other hand, the acetoin-producing strain was outcompeted by the nonproducer in a mixed-culture experiment at low pH, suggesting a fitness cost associated with acetoin production. Finally, we showed that acetoin production profoundly changes the appearance of E. coli on several diagnostic culture media. Natural E. coli strains that have laterally acquired budAB genes may therefore have escaped detection thus far. This study demonstrates the potential importance of acetoin fermentation in the ecology of E. coli in the food chain and contributes to a better understanding of the microbiological stability and safety of acidic foods.

show abstract

“…for synthesis of novel optically active -hydroxyketone derivatives, pharmaceutical precursors and liquid crystal composites (Xiao and Lu, 2014). (3R)-acetoin, the enantiomer of (3S)-acetoin, can be formed readily from pyruvate by enzymatic reactions involving α-acetolactate synthase (ALS) and α-acetolactate decarboxylase (ALDB) and efficient production of this isomer has been reported previously, either using naturally occurring or engineered microorganisms (Wang et al, 2015;Zhang et al, 2014;Zhang et al, 2016).…”

Section: Acc E P Ted P R E P R I Ntmentioning

confidence: 99%

Integrating biocompatible chemistry and manipulating cofactor partitioning in metabolically engineered Lactococcus lactis for fermentative production of (3S)‐acetoin

Liu

Solem

Jensen

2016

Biotech & Bioengineering

View full text Add to dashboard Cite

Biocompatible chemistry (BC), that is, non‐enzymatic chemical reactions compatible with living organisms, is increasingly used in conjunction with metabolically engineered microorganisms for producing compounds that do not usually occur naturally. Here we report production of one such compound, (3S)‐acetoin, a valuable precursor for chiral synthesis, using a metabolically engineered Lactococcus lactis strain growing under respiratory conditions with ferric iron serving as a BC component. The strain used has all competing product pathways inactivated, and an appropriate cofactor balance is achieved by fine‐tuning the respiratory capacity indirectly via the hemin concentration. We achieve high‐level (3S)‐acetoin production with a final titer of 66 mM (5.8 g/L) and a high yield (71% of the theoretical maximum). To the best of our knowledge, this is the first report describing production of (3S)‐acetoin from sugar by microbial fermentation, and the results obtained confirm the potential that lies with BC for producing useful chemicals. Biotechnol. Bioeng. 2016;113: 2744–2748. © 2016 Wiley Periodicals, Inc.

show abstract

Strategies for enhancing fermentative production of acetoin: A review

Cited by 201 publications

References 143 publications

Accelerated green process of tetramethylpyrazine production from glucose and diammonium phosphate

Accelerated green process of tetramethylpyrazine production from glucose and diammonium phosphate

Acetoin Synthesis Acquisition Favors Escherichia coli Growth at Low pH

Integrating biocompatible chemistry and manipulating cofactor partitioning in metabolically engineered Lactococcus lactis for fermentative production of (3S)‐acetoin

Contact Info

Product

Resources

About