A vector for the site-directed, genomic integration of foreign DNA into soybean root-nodule bacteria

A non-essential DNA region carrying two different repeated sequences (RSβ3 and RSα9) adjacent to a nitrogen fixation (nif) gene cluster has been identified previously in Bradyrhizobium japonicum strain 110. In closely related B. japonicum strains a similar genomic arrangement was found. We constructed a mobilizable plasmid vector carrying RSβ3 and RSα9, and a kanamycin resistance cassette (nptII gene) plus suitable cloning sites inserted between the two repeated sequences. Using this vector (pRJ1035), stable integration of a lacZ gene fusion into the B. japonicum genomic RS region was achieved. The resulting strain yielded more than 10-fold higher β-galactosidase activity in soybean root nodules as compared to a B. japonicum strain carrying the same lacZ fusion on a pRK290-based plasmid.

A versatile transformation system for the cellulolytic filamentous fungus Trichoderma reesei

An efficient transformation system for the cellulolytic filamentous fungus Trichoderma reesei has been developed. Transformation was obtained with plasmid carrying the dominant selectable marker amdS or the argB gene of Aspergillus nidulans, which was found to complement the respective argB mutation of T. reesei. The transformation frequency can be up to 600 transformants per microgram of transforming DNA. The efficiency of co-transformation with unselected DNA was high (approx. 80%). The transforming DNA was found to be integrated at several different locations, often in multiple tandem copies in the T. reesei genome. In addition, the Escherichia coli beta-galactosidase was expressed in T. reesei in enzymatically active form from the A. nidulans gpd promoter.

Semicontinuous and Continuous Production of Chloroperoxidase by Caldariomyces fumago Immobilized in k -Carrageenan

Three strains of Caldariomyces fumago were immobilized in 4% k -carrageenan and tested for semicontinuous production of chloroperoxidase (CPO). Over an 80-day period, growing in defined medium, C. fumago strains CMI 89362 and ATCC 11925 produced enzyme concentrations of 99 and 71 mg/liter, respectively, during six production periods of 12 to 14 days, while C. fumago DAOM 137632 produced only 24 mg of CPO per liter during six growth periods of 10 days. CPO production was unaffected by various regimens of washing between transfers. Mycelial growth was primarily restricted to the head surface, and bead size increased linearly with time. Attempts to restrict growth but maintain CPO production were unsuccessful. Pigment production, fructose utilization, and pH change in the immobilized cell cultures compared closely with the growth characteristics of free cell cultures. By using an airlift tower fermentor with an external loop run with continuous medium replacement of 20 ml/h ( D = 0.016), strain CMI 89362 in bead form produced CPO at 40 mg/liter for 11 days.

Ethanol tolerance in yeasts

It is now certain that the inherent ethanol tolerance of the Saccharomyces strain used is not the prime factor regulating the level of ethanol that can be produced in a high sugar brewing, wine, sake, or distillery fermentation. In fact, in terms of the maximum concentration that these yeasts can produce under batch (16 to 17% [v/v]) or fed-batch conditions, there is clearly no difference in ethanol tolerance. This is not to say, however, that under defined conditions there is no difference in ethanol tolerance among different Saccharomyces yeasts. This property, although a genetic determinant, is clearly influenced by many factors (carbohydrate level, wort nutrition, temperature, osmotic pressure/water activity, and substrate concentration), and each yeast strain reacts to each factor differently. This will indeed lead to differences in measured tolerance. Thus, it is extremely important that each of these be taken into consideration when determining "tolerance" for a particular set of fermentation conditions. The manner in which each alcohol-related industry has evolved is now known to have played a major role in determining traditional thinking on ethanol tolerance in Saccharomyces yeasts. It is interesting to speculate on how different our thinking on ethanol tolerance would be today if sake fermentations had not evolved with successive mashing and simultaneous saccharification and fermentation of rice carbohydrate, if distillers' worts were clarified prior to fermentation but brewers' wort were not, and if grape skins with their associated unsaturated lipids had not been an integral part of red wine musts. The time is now ripe for ethanol-related industries to take advantage of these findings to improve the economies of production. In the authors' opinion, breweries could produce higher alcohol beers if oxygenation (leading to unsaturated lipids) and "usable" nitrogen source levels were increased in high gravity worts. White wine fermentations could also, if desired, match the higher ethanol levels in red wines if oxygenation (to provide the unsaturated lipids deleted in part by the removal of the grape skins) were practiced and if care were given to assimilable nitrogen concentrations. This would hold true even at 10 to 14 degrees C, and the more rapid fermentations would maximize utilization of winery tankage.(ABSTRACT TRUNCATED AT 400 WORDS)

Biotechnology in Food Production and Processing

The food processing industry is the oldest and largest industry using biotechnological processes. Further development of food products and processes based on biotechnology depends upon the improvement of existing processes, such as fermentation, immobilized biocatalyst technology, and production of additives and processing aids, as well as the development of new opportunities for food biotechnology. Improvements are needed in the characterization, safety, and quality control of food materials, in processing methods, in waste conversion and utilization processes, and in currently used food microorganism and tissue culture systems. Also needed are fundamental studies of the structure-function relationship of food materials and of the cell physiology and biochemistry of raw materials.

Bio-surfactants

Interest in microbially produced biosurfactants has increased recently, due mainly to their potential as agents in enhanced oil recovery. A variety of microbes and their products have been assessed for their surface-active properties, and it has been suggested that biosurfactants may prove useful in a broad spectrum of potential applications which presently utilise synthetic surfactants. The most commonly produced biosurfactants tend to be glycolipids, usually a mono- or di-saccharide attached to a fatty acid, but more complex molecules such as lipopeptides, lipoproteins, and lipo-heteropoly-saccharides have been isolated and studied. Biosurfactant production by microbes is often but not invariably enhanced by the addition of hydrocarbon to the growth medium, and needs to be optimised by controlling such factors as carbon source, nitrogen source and concentrations, aeration and metal ions. Biosurfactants have been shown to be as effective, if not more so, than many conventional synthetic surfactants and their future utilisation may depend utilimately upon the prevailing economics for their production.

A DEX gene conferring production of extracellular amyloglucosidase on yeast

A DEX gene from Saccharomyces diastaticus (strain BRG536 alpha DEX1) has been cloned in the hybrid vector pJDB207. The gene is included within a 3.6-kb fragment and confers production of extracellular amylo-alpha-1,4-glucosidase (AMG) and, thereby the ability to hydrolyse starch or dextrins on Dex- strains of Saccharomyces cerevisiae. The cloned gene hybridizes to three fragments produced by ClaI digestion of DNA from BRG536; one of these (11 kb) cosegregates in crosses with DEX1, while another (10 kb) is present in all Dex+ and Dex- strains examined. Accumulation of extracellular AMG by Dex+ transformants is up to five-fold that of BRG536, and escapes regulation by the CDX1 gene under conditions of excess glucose. The enzyme produced by Dex+ transformants resembles that of BRG536 with respect to Mr (approx. 150 X 10(3)) and effects of temperature and pH. The cloned DEX gene can be used as a selectable marker for introducing recombinant plasmids into wild-type strains of S. cerevisiae.

Fuels and industrial chemicals through biotechnology. 2

An overview of research on the biotechnical production of fuels and industrial chemicals during the two-year period of 1983-1984 is presented. Ethanol fermentation has continued to be the subject of major interest. A considerable amount of work has been directed to alternative feedstocks such as pentose sugars and lactose, and to bacterial fermentations. Reports on extrusion cooking as a continuous pretreatment method for subsequent ethanol fermentation, and on novel alternative downstream processing techniques have been published. In addition to ethanol fermentation, much attention has been paid to the biotechnical production of 2,3-butanediol, and of a number of organic and amino acids. In general, there appears to be a growing interest in the application of biocatalysis for the production of specialty chemicals, although only a few examples will be discussed in this paper. The construction of a demonstration plant to produce ethanol from molasses by a two 10 kL bed-volume immobilized yeast bioreactors at the Kyowa Hakko Kogyo Company Hofu plant, the announcement by Nitto Chemical Industries Company to begin the biotechnical production of acrylamide, and the French decision to construct pilot plants for the biotechnical production of acetone-butanol-ethanol cosolvent and of ethanol from renewable resources represent major scale-up developments.