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Srinivasan A, Chen-Xiao K, Banerjee D, Oka A, Pidatala VR, Eudes A, Simmons BA, Eng T, Mukhopadhyay A. Sustainable production of 2,3,5,6-Tetramethylpyrazine at high titer in engineered Corynebacterium glutamicum. J Ind Microbiol Biotechnol 2024; 51:kuae026. [PMID: 39013608 DOI: 10.1093/jimb/kuae026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Accepted: 07/15/2024] [Indexed: 07/18/2024]
Abstract
The industrial amino acid production workhorse, Corynebacterium glutamicum naturally produces low levels of 2,3,5,6-tetramethylpyrazine (TMP), a valuable flavor, fragrance, and commodity chemical. Here, we demonstrate TMP production (∼0.8 g L-1) in C. glutamicum type strain ATCC13032 via overexpression of acetolactate synthase and/or α-acetolactate decarboxylase from Lactococcus lactis in CGXII minimal medium supplemented with 40 g L-1 glucose. This engineered strain also demonstrated growth and TMP production when the minimal medium was supplemented with up to 40% (v v-1) hydrolysates derived from ionic liquid-pretreated sorghum biomass. A key objective was to take the fully engineered strain developed in this study and interrogate medium parameters that influence the production of TMP, a critical post-strain engineering optimization. Design of experiments in a high-throughput plate format identified glucose, urea, and their ratio as significant components affecting TMP production. These two components were further optimized using response surface methodology. In the optimized CGXII medium, the engineered strain could produce up to 3.56 g L-1 TMP (4-fold enhancement in titers and 2-fold enhancement in yield, mol mol-1) from 80 g L-1 glucose and 11.9 g L-1 urea in shake flask batch cultivation. ONE-SENTENCE SUMMARY Corynebacterium glutamicum was metabolically engineered to produce 2,3,5,6-tetramethylpyrazine followed by a design of experiments approach to optimize medium components for high-titer production.
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Affiliation(s)
- Aparajitha Srinivasan
- Joint BioEnergy Institute, Emeryville, CA 94608, USA
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Kevin Chen-Xiao
- Joint BioEnergy Institute, Emeryville, CA 94608, USA
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Deepanwita Banerjee
- Joint BioEnergy Institute, Emeryville, CA 94608, USA
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Asun Oka
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
- Advanced Biofuels and Bioproducts Process Development Unit, Emeryville, CA 94608, USA
| | - Venkataramana R Pidatala
- Joint BioEnergy Institute, Emeryville, CA 94608, USA
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Aymerick Eudes
- Joint BioEnergy Institute, Emeryville, CA 94608, USA
- Environmental Genomics & Systems Biology Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Blake A Simmons
- Joint BioEnergy Institute, Emeryville, CA 94608, USA
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Thomas Eng
- Joint BioEnergy Institute, Emeryville, CA 94608, USA
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Aindrila Mukhopadhyay
- Joint BioEnergy Institute, Emeryville, CA 94608, USA
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
- Environmental Genomics & Systems Biology Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
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Li Y, Gan S, Luo L, Yang W, Mo L, Shang C. Optimization of Molasses and Soybean Meal Content to Enhance Tetramethylpyrazine Yield by Bacillus sp. TTMP20. Molecules 2023; 28:6515. [PMID: 37764292 PMCID: PMC10535143 DOI: 10.3390/molecules28186515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 08/01/2023] [Accepted: 08/30/2023] [Indexed: 09/29/2023] Open
Abstract
Microbial fermentation for the production of tetramethylpyrazine (TTMP) is considered to be the most promising method, and the development of a cheap fermentation substrate is of great importance for large-scale TTMP production. In this study, inexpensive by-products from the food industry, i.e., molasses and soybean meal (instead of glucose and tryptone), were used as substrates for TTMP fermentation. The pretreatment of soybean meal was explored in order to achieve a better fermentation effect. The contents of each component in the fermentation medium were optimized by central composite design (CCD). The optimum contents were as follows: 72.5 g/L of molasses, 37.4 g/L of diammonium hydrogen phosphate (DAP), 53.4 g/L of soybean meal, and 5 g/L of yeast powder. The software predicted a maximum TTMP yield of 1469.03 mg/L, and the actual TTMP yield was 1328.95 mg/L for the validation experiment in the optimum medium. Under the optimum conditions (72.5 g/L of molasses, 37.4 g/L of DAP, 53.4 g/L of soybean meal, and 5 g/L of yeast powder), the actual maximum TTMP yield (1328.95 mg/L) in this study was much higher than the TTMP yield (895.13 mg/L) under the conditions (150 g/L of molasses, 30 g/L of DAP, 30 g/L of tryptone, and 10 g/L of yeast powder) of our previous study published in Molecules. In this study, the TTMP yield improved by 48.46%, with decreased molasses (more than half), decreased yeast powder (half) and by-product soybean meal instead of tryptone compared to our previous study. In summary, the cheaper fermentation medium had a higher TTMP yield in this study, which improves the application potential of Bacillus sp. TTMP20.
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Affiliation(s)
| | | | | | | | | | - Changhua Shang
- Key Laboratory of Ecology of Rare and Endangered Species and Environmental Protection (Guangxi Normal University), Ministry of Education, Guangxi Key Laboratory of Landscape Resources Conservation and Sustainable Utilization in Lijiang River Basin (Guangxi Normal University), Guilin 541006, China; (Y.L.); (S.G.); (L.L.); (W.Y.); (L.M.)
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Han J, Zhang J, Meng J, Cai Y, Cheng M, Wu S, Li Z. Characterization of modified rice straw biochar in immobilizing Bacillus subtilis 168 and evaluation on its role as a novel agent for zearalenone-removal delivery. JOURNAL OF HAZARDOUS MATERIALS 2023; 453:131424. [PMID: 37080028 DOI: 10.1016/j.jhazmat.2023.131424] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 05/03/2023]
Abstract
Microbial remediation of environmental pollutants can be advanced by carrier based cells immobilization. Whereas the effects of microorganisms immobilized on biochar for removal of zearalenone (ZEN) still remain unknown. Herein, this work presented the characterization of rice straw biochar (RSB) around modification in immobilizing Bacillus subtilis 168 and the role in fighting ZEN in vitro. Specifically, 10% of RSB with pH 5 condition were optimal for bearing cells, where majority of cells loaded inside the pore and minority on surface with agglomeration or scattering status. Octadecyl trimethyl ammonium chloride-inclusion RSB showed better performances including over 93% of ZEN detoxification rate (32.48% in free cells), cells preservation, and stability of detoxification in simulated gastrointestinal environment. RSB treated with sulphuric acid made nutrients adsorption generally less than 6.5%. No residues of α-ZEL and α-ZAL were found in ZEN biotransformation process whether by free cells or composites. Mechanism discussion implied that predominant monolayer chemisorption by RSB and subsequent biodegradation by extracellular enzymes from microorganism involved in ZEN-removal process. Collectively, these findings contribute to provide an applying strategy for coordination of biochar and microorganisms as potentially mycotoxin detoxifying agent in agricultural feed bioremediation and environmental decontamination processes.
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Affiliation(s)
- Jie Han
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Jiao Zhang
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Jun Meng
- National Biochar Institute of Shenyang Agricultural University, Key Laboratory of Biochar and Soil Improvement, Ministry of Agriculture and Rural Affairs, Shenyang 110866, China.
| | - Yuanqi Cai
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Mo Cheng
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Siyu Wu
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Zeming Li
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
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Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin. BIOLOGY 2023; 12:biology12020248. [PMID: 36829524 PMCID: PMC9952912 DOI: 10.3390/biology12020248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023]
Abstract
The aim of this study was to investigate the changes in bioactive compounds (L-glutamic acid (L-Glu), gamma-aminobutyric acid (GABA) and biogenic amines (BAs)) during the submerged (SMF) and solid-state (SSF) fermentation of Spirulina with lactobacilli strains (Lacticaseibacillus paracasei No. 244; Levilactobacillus brevis No. 173; Leuconostoc mesenteroides No. 225; Liquorilactobacillus uvarum No. 245). The antimicrobial properties of the untreated and fermented Spirulina against a variety of pathogenic and opportunistic strains were tested. The highest concentrations of L-Glu (3841 mg/kg) and GABA (2396 mg/kg) were found after 48 h of SSF with No. 173 and No. 244 strains, respectively. The LAB strain used for biotreatment and the process conditions, as well as the interaction of these factors, had statistically significant effects on the GABA concentration in Spirulina (p ≤ 0.001, p = 0.019 and p = 0.011, respectively). In all cases, the SSF of Spirulina had a higher total BA content than SMF. Most of the fermented Spirulina showed exceptional antimicrobial activity against Staphylococcus aureus but not against the other pathogenic bacteria. The ratios of BA/GABA and BA/L-Glu ranged from 0.5 to 62 and from 0.31 to 10.7, respectively. The GABA content was correlated with putrescine, cadaverine, histamine, tyramine, spermidine and spermine contents. The L-glutamic acid concentration showed positive moderate correlations with tryptamine, putrescine, spermidine and spermine. To summarize, while high concentrations of desirable compounds are formed during fermentation, the formation of non-desirable compounds (BAs) must also be considered due to the similar mechanism of their synthesis as well as the possibility of obtaining high concentrations in the end products.
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Tang Q, Chen X, Huang J, Zhang S, Qin H, Dong Y, Wang C, Wang X, Wu C, Jin Y, Zhou R. Mechanism of Enhancing Pyrazines in Daqu via Inoculating Bacillus licheniformis with Strains Specificity. Foods 2023; 12:foods12020304. [PMID: 36673396 PMCID: PMC9858619 DOI: 10.3390/foods12020304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/03/2023] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
Despite the importance of pyrazines in Baijiu flavor, inoculating functional strains to increase the contents of pyrazine in Daqu and how those interact with endogenic communities is not well characterized. The effects of inoculating Bacillus licheniformis with similar metabolic capacity on pyrazine and community structure were assessed in the Daqu complex system and compared with traditional Daqu. The fortification strategy increased the volatile metabolite content of Daqu by 52.40% and the pyrazine content by 655.99%. Meanwhile, results revealed that the pyrazine content in Daqu inoculated isolate J-49 was 2.35-7.41 times higher than isolate J-41. Both isolates have the almost same capability of 2,3-butanediol, a key precursor of pyrazine, in pure cultured systems. Since the membrane fatty acids of isolate J-49 contain unsaturated fatty acids, it enhances the response-ability to withstand complex environmental pressure, resulting in higher pyrazine content. PICRUSt2 suggested that the increase in pyrazine was related to the enzyme expression of nitrogen metabolism significantly increasing, which led to the enrichment of NH4+ and 2,3-butanediol (which increased by 615.89%). These results based on multi-dimensional approaches revealed the effect of functional bacteria enhancement on the attribution of Daqu, laid a methodological foundation regulating the microbial community structure and enhanced the target products by functional strains.
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Affiliation(s)
- Qiuxiang Tang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Xiaoru Chen
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Suyi Zhang
- Luzhou Laojiao Company Limited, Luzhou 646000, China
| | - Hui Qin
- Luzhou Laojiao Company Limited, Luzhou 646000, China
| | - Yi Dong
- Luzhou Laojiao Company Limited, Luzhou 646000, China
| | - Chao Wang
- Luzhou Laojiao Company Limited, Luzhou 646000, China
| | - Xiaojun Wang
- Luzhou Laojiao Company Limited, Luzhou 646000, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
- National Engineering Research Centre of Solid-State Brewing, Luzhou 646000, China
- Correspondence: ; Tel.: +86-28-85406149
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Ren T, Su W, Mu Y, Qi Q, Zhang D. Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu. Front Microbiol 2023; 14:1124817. [PMID: 36937267 PMCID: PMC10014610 DOI: 10.3389/fmicb.2023.1124817] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 01/30/2023] [Indexed: 03/05/2023] Open
Abstract
The Chishui River basin is the main production area of the sauce-flavor Baijiu. Due to the particularity of sauce-flavor Baijiu technology, a large site of workshops needs to be built for brewing and storage. Therefore, used the natural karst caves of Guizhou province to manufacture the sauce-flavor Baijiu, which has enriched the connotation of sauce-flavor Baijiu and saved valuable land resources. In this study, the fermentation grains in the seven stages during the Xiasha round of the cave-brewed sauce-flavor Baijiu (CBSB) were detected using a combination of physicochemical analysis, Headspace solid-phase microextraction gas chromatography-mass detection, and Illumina HiSeq sequencing methods. The results showed Unspecified_Leuconostocaceae, Weissella, Unspecified_Bacillaceae, Saccharomycopsis, Thermomyces, and Unspecified_Phaffomycetaceae were the main bacterial and fungal genera in the stacking fermentation (SF). In the cellar fermentation (CF), the Lactobacillus, Unspecified_Lactobacillaceae, Thermoactinomyces, Saccharomycopsis, Unspecified_Phaffomycetaceae, and Wickerhamomyces were the main bacterial and fungal genera. A total of 72 volatiles were detected in the fermented grains. Linear discriminant analysis Effect Size (LEfSe) identified 23 significantly different volatile metabolites in the fermentation process, including 7 esters, 6 alcohols, 4 acids, 3 phenols, 1 hydrocarbon, and 2 other compounds. Redundancy analysis was used to explore the correlation between dominant microbial genera and physicochemical properties. Starch was the main physicochemical property affecting microbial succession in the SF. Acidity, moisture, and reducing sugar were the main driving factors of microbial succession in the CF. The Pearson correlation coefficient revealed the correlation between dominant microbial genera and significantly different volatile flavor substances. A total of 18 dominant microbial genera were associated with significantly different volatile metabolites, Lactobacillus, Weissella, Wickerhamomyces, and Aspergillus were shown to play crucial roles in metabolite synthesis. On this basis, a metabolic map of the dominant microbial genera was established. This study provides a theoretical basis for the production and quality control of sauce-flavor Baijiu brewed in natural karst caves and lays a foundation for studying the link between flavor formation and microorganisms.
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Affiliation(s)
- Tingting Ren
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
- *Correspondence: Wei Su
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Qi Qi
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Dangwei Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
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7
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Shi X, Zhao S, Chen S, Han X, Yang Q, Zhang L, Xia X, Tu J, Hu Y. Tetramethylpyrazine in Chinese baijiu: Presence, analysis, formation, and regulation. Front Nutr 2022; 9:1004435. [PMID: 36185663 PMCID: PMC9524422 DOI: 10.3389/fnut.2022.1004435] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022] Open
Abstract
Traditional Chinese fermented baijiu is one of the six major distilled spirits consumed worldwide. It plays an important role in people's daily life and social interactions because of its taste, nutritional value, and various health functions. Tetramethylpyrazine (TMP), also known as ligustrazine, is not only an important compound related to the flavor of Chinese baijiu but also has special pharmacological effects. It gives the baijiu a nutty and baked aroma and provides baijiu with important health benefits. Recently, the nutritional, drinking, and health aspects of baijiu have attracted significant attention. Therefore, the study of TMP in baijiu is an important aspect of baijiu health research. This mini novel review summarizes the formation mechanism of TMP, along with the current research progress, analytical methods used, and regulation strategies associated with TMP in Chinese baijiu in recent years.
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Affiliation(s)
- Xiaoshan Shi
- Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China
- Hubei Engineering Research Center of Characteristic Wild Vegetable Breeding and Comprehensive Utilization Technology, Huangshi, China
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | | | - Xinglin Han
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | | | | | - Xian Xia
- Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China
| | - Junming Tu
- Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China
| | - Yuanliang Hu
- Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China
- Hubei Engineering Research Center of Characteristic Wild Vegetable Breeding and Comprehensive Utilization Technology, Huangshi, China
- Jingpai Co. Ltd., Daye, China
- *Correspondence: Yuanliang Hu
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Fermented Spirulina (FS) products by different Lactic acid bacteria (LAB) and Bacillus strains: Manufacturing process, chemical composition and sensory properties. Food Chem 2022; 400:133994. [DOI: 10.1016/j.foodchem.2022.133994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 08/09/2022] [Accepted: 08/19/2022] [Indexed: 11/22/2022]
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Li J, Lu J, Ma Z, Li J, Chen X, Diao M, Xie N. A Green Route for High-Yield Production of Tetramethylpyrazine From Non-Food Raw Materials. Front Bioeng Biotechnol 2022; 9:792023. [PMID: 35145961 PMCID: PMC8823705 DOI: 10.3389/fbioe.2021.792023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Accepted: 12/06/2021] [Indexed: 11/13/2022] Open
Abstract
2,3,5,6-Tetramethylpyrazine (TMP) is an active pharmaceutical ingredient originally isolated from Ligusticum wallichii for curing cardiovascular and cerebrovascular diseases and is widely used as a popular flavoring additive in the food industry. Hence, there is a great interest in developing new strategies to produce this high-value compound in an ecological and economical way. Herein, a cost-competitive combinational approach was proposed to accomplish green and high-efficiency production of TMP. First, microbial cell factories were constructed to produce acetoin (3-hydroxy-2-butanone, AC), an endogenous precursor of TMP, by introducing a biosynthesis pathway coupled with an intracellular NAD+ regeneration system to the wild-type Escherichia coli. To further improve the production of (R)-AC, the metabolic pathways of by-products were impaired or blocked stepwise by gene manipulation, resulting in 40.84 g/L (R)-AC with a high optical purity of 99.42% in shake flasks. Thereafter, an optimal strain designated GXASR11 was used to convert the hydrolysates of inexpensive feedstocks into (R)-AC and achieved a titer of 86.04 g/L within 48 h in a 5-L fermenter under optimized fermentation conditions. To the best of our knowledge, this is the highest (R)-AC production with high optical purity (≥98%) produced from non-food raw materials using recombinant E. coli. The supernatant of fermentation broth was mixed with diammonium phosphate (DAP) to make a total volume of 20 ml and transferred to a high-pressure microreactor. Finally, 56.72 g/L TMP was obtained in 3 h via the condensation reaction with a high conversion rate (85.30%) under optimal reaction conditions. These results demonstrated a green and sustainable approach to efficiently produce high-valued TMP, which realized value addition of low-cost renewables.
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Affiliation(s)
- Jing Li
- Life Science and Technology College, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi University, Nanning, Guangxi, China
| | - Jian Lu
- Life Science and Technology College, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi University, Nanning, Guangxi, China
| | - Zhilin Ma
- Life Science and Technology College, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi University, Nanning, Guangxi, China
| | - Jianxiu Li
- State Key Laboratory of Non-food Biomass and Enzyme Technology, National Engineering Research Center for Non-food Biorefinery, Guangxi Biomass Engineering Technology Research Center, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning, Guangxi, China
| | - Xianrui Chen
- State Key Laboratory of Non-food Biomass and Enzyme Technology, National Engineering Research Center for Non-food Biorefinery, Guangxi Biomass Engineering Technology Research Center, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning, Guangxi, China
- *Correspondence: Xianrui Chen, ; Mengxue Diao,
| | - Mengxue Diao
- State Key Laboratory of Non-food Biomass and Enzyme Technology, National Engineering Research Center for Non-food Biorefinery, Guangxi Biomass Engineering Technology Research Center, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning, Guangxi, China
- *Correspondence: Xianrui Chen, ; Mengxue Diao,
| | - Nengzhong Xie
- State Key Laboratory of Non-food Biomass and Enzyme Technology, National Engineering Research Center for Non-food Biorefinery, Guangxi Biomass Engineering Technology Research Center, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning, Guangxi, China
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Kłosowski G, Mikulski D, Pielech-Przybylska K. Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean. Biomolecules 2021; 11:1736. [PMID: 34827734 PMCID: PMC8615529 DOI: 10.3390/biom11111736] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/11/2021] [Accepted: 11/18/2021] [Indexed: 11/25/2022] Open
Abstract
Pyrazines are organic compounds with a varied, intense aroma of roasted nuts, occasionally with hints of baked potatoes, almonds, and others. As a result, they are used in the food industry as food flavorings. Biosynthesis of pyrazines using microorganisms in environmentally friendly conditions is an alternative to chemical synthesis. However, screening is required to isolate efficient producer strains for efficient biosynthesis of this compound. The study's goal was to assess the ability of Bacillus subtilis cultures isolated from natto (fermented soybeans) to biosynthesize a broad range of alkylpyrazines. B. subtilis isolated cultures were found to be capable of producing 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and 2,3,5,6-tetramethylpyrazine. As a result of the screening, two cultures of B. subtilis capable of producing alkylpyrazines were isolated. At a total concentration of 3261 µg/L, the BcP4 strain primarily produced 2-methylpyrazine (690 µg/L), 2,3-dimethylpyrazine (680 µg/L), and 2,6-dimethylpyrazine (1891 µg/L). At a total concentration of 558 mg/L, the BcP21 strain produced 2,5-dimethylpyrazine (4.5 mg/L), 2,3,5-trimethylpyrazine (52.6 mg/L), and 2,3,5,6-tetramethylpyrazine (501.1 mg/L). The results show that different B. subtilis strains are predisposed to produce different alkylpyrazines.
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Affiliation(s)
- Grzegorz Kłosowski
- Department of Biotechnology, Faculty of Biological Sciences, Kazimierz Wielki University, 85-671 Bydgoszcz, Poland;
| | - Dawid Mikulski
- Department of Biotechnology, Faculty of Biological Sciences, Kazimierz Wielki University, 85-671 Bydgoszcz, Poland;
| | - Katarzyna Pielech-Przybylska
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-530 Lodz, Poland;
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11
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Peng K, Guo D, Lou Q, Lu X, Cheng J, Qiao J, Lu L, Cai T, Liu Y, Jiang H. Synthesis of Ligustrazine from Acetaldehyde by a Combined Biological-Chemical Approach. ACS Synth Biol 2020; 9:2902-2908. [PMID: 33156612 DOI: 10.1021/acssynbio.0c00113] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Ligustrazine is an important active alkaloid in medicine and in the food industry. Here, we developed a combined biological-chemical approach to produce ligustrazine from acetaldehyde. First, we constructed a whole-cell biocatalytic system to produce the precursor acetoin from acetaldehyde by overexpressing formolase (FLS). Second, a two-step strategy was developed to enhance protein expression of FLS by codon usage optimization at the first 14 codons and the introduction of an overlapping gene before the start codon. Through expression optimization and directed evolution of FLS, we improved the titer of acetoin about 40 fold when the concentration of acetaldehyde was 1.5 M. Finally, after reaction conditions optimization, the titer of acetoin and ligustrazine reached 222 g L-1 and 94 g L-1, with a 86.5% and 48% conversion rate from acetaldehyde, respectively. The developed one-pot synthesis for acetoin and ligustrazine is expected to be applied to industrial production in the future with the advantages of a green process, high efficiency, and low cost.
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Affiliation(s)
- Kai Peng
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, 300308, China
- Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Dan Guo
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, 300308, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Qianqian Lou
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, 300308, China
| | - Xiaoyun Lu
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, 300308, China
| | - Jian Cheng
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, 300308, China
| | - Jing Qiao
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, 300308, China
| | - Lina Lu
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, 300308, China
| | - Tao Cai
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, 300308, China
| | - Yuwan Liu
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, 300308, China
| | - Huifeng Jiang
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China
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12
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Zhao T, Li Y, Yuan S, Ye Y, Peng Z, Zhou R, Liu J. Structure-Based Design of Acetolactate Synthase From Bacillus licheniformis Improved Protein Stability Under Acidic Conditions. Front Microbiol 2020; 11:582909. [PMID: 33193222 PMCID: PMC7652814 DOI: 10.3389/fmicb.2020.582909] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 10/06/2020] [Indexed: 11/13/2022] Open
Abstract
Catabolic acetolactate synthase (cALS) plays a crucial role in the quality of liquor because of its ability to catalyze the synthesis of the endogenous precursor product α-acetolactate of the aromatic compound tetramethylpyrazine (TTMP) and acetoin. However, the vulnerability of cALS to acidic conditions limits its application in the Chinese liquor brewing industry. Here we report the biochemical characterization of cALS from B. licheniformis T2 (BlALS) that was screened from Chinese liquor brewing microorganisms. BlALS showed optimal activity levels at pH 7.0, and the values of Km and Vmax were 27.26 mM and 6.9 mM⋅min–1, respectively. Through site-directed mutagenesis, we improved the stability of BlALS under acidic conditions. Replacing the two basic residues of BlALS with acidic mutations (N210D and H399D) significantly improved the acid tolerance of the enzyme with a prolonged half-life of 2.2 h (compared with wild-type BlALS of 0.8 h) at pH 4.0. Based on the analysis of homologous modeling, the positive charge area of the electrostatic potential on the protein surface and the number of hydrogen bonds near the active site increased, which helped BlALSN210D–H399D to withstand the acidic environment; this could extend its application in the food fermentation industry.
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Affiliation(s)
- Ting Zhao
- Faculty of Bioengineering, Wuliangye Liquor College, Sichuan University of Science and Engineering, Yibin, China
| | - Yuan Li
- Faculty of Bioengineering, Wuliangye Liquor College, Sichuan University of Science and Engineering, Yibin, China
| | - Siqi Yuan
- Faculty of Bioengineering, Wuliangye Liquor College, Sichuan University of Science and Engineering, Yibin, China
| | - Yang Ye
- Faculty of Bioengineering, Wuliangye Liquor College, Sichuan University of Science and Engineering, Yibin, China
| | | | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Jun Liu
- Faculty of Bioengineering, Wuliangye Liquor College, Sichuan University of Science and Engineering, Yibin, China.,Wuliangye Group Co. Ltd., Yibin, China.,College of Biomass Science and Engineering, Sichuan University, Chengdu, China
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13
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Two-stage pH control combined with oxygen-enriched air strategies for the highly efficient production of EPA by Mortierella alpina CCFM698 with fed-batch fermentation. Bioprocess Biosyst Eng 2020; 43:1725-1733. [DOI: 10.1007/s00449-020-02367-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 04/26/2020] [Indexed: 12/19/2022]
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14
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Chen E, Song H, Li Y, Chen H, Wang B, Che X, Zhang Y, Zhao S. Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS. RSC Adv 2020; 10:32276-32289. [PMID: 35516501 PMCID: PMC9056611 DOI: 10.1039/d0ra05963c] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Accepted: 08/25/2020] [Indexed: 11/29/2022] Open
Abstract
A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds. Of these compounds, 10 were with high flavor dilution (FD) factors based on the aroma extract dilution analysis (AEDA). 4-Hydroxy-2,5-dimethyl-3(2H)furanone exhibited the highest FD factor of 2187, followed by (E)-2-nonenal, 2-hydroxy-3-methyl-2-cyclopentene-1-one, and 4-allyl-2,6-dimethoxyphenol with a FD factor of 729. The odor compounds showed no significant change and were similar to that of sugarcane during the first four steps in the production of non-centrifugal cane sugar. In the middle three stages, the heating slightly affected the aroma composition. Additionally, a prolonged period of high-temperature heating, lead to the production of the Maillard reaction products, such as pyrazines, pyrroles, and furans, differentiating the step to be unique from the previous seven stages. However, the content of the NCS odorants was significantly reduced due to the loss of odor compounds during the drying process. 84 volatile aroma components were determined in 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds.![]()
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Affiliation(s)
- Erbao Chen
- College of Food and Health
- Beijing Technology and Business University (BTBU)
- Beijing
- China
| | - Huanlu Song
- College of Food and Health
- Beijing Technology and Business University (BTBU)
- Beijing
- China
| | - Yi Li
- COFCO Nutrition and Health Research Institute Co. Ltd
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods
- Beijing Key Laboratory of Nutrition &Health and Food Safety
- Nutrition & Health Branch of China Knowledge Center for Engineering Science and Technology
- Beijing
| | - Haijun Chen
- COFCO Tunhe Chongzuo Sugar Co., Ltd
- Chongzuo
- China
| | - Bao Wang
- COFCO Nutrition and Health Research Institute Co. Ltd
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods
- Beijing Key Laboratory of Nutrition &Health and Food Safety
- Nutrition & Health Branch of China Knowledge Center for Engineering Science and Technology
- Beijing
| | - Xianing Che
- COFCO Nutrition and Health Research Institute Co. Ltd
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods
- Beijing Key Laboratory of Nutrition &Health and Food Safety
- Nutrition & Health Branch of China Knowledge Center for Engineering Science and Technology
- Beijing
| | - Yu Zhang
- College of Food and Health
- Beijing Technology and Business University (BTBU)
- Beijing
- China
| | - Shuna Zhao
- COFCO Nutrition and Health Research Institute Co. Ltd
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods
- Beijing Key Laboratory of Nutrition &Health and Food Safety
- Nutrition & Health Branch of China Knowledge Center for Engineering Science and Technology
- Beijing
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15
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16
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Yin DD, Wang YL, Yang M, Yin DK, Wang GK, Xu F. Analysis of Chuanxiong Rhizoma substrate on production of ligustrazine in endophytic Bacillus subtilis by ultra high performance liquid chromatography with quadrupole time-of-flight mass spectrometry. J Sep Sci 2019; 42:3067-3076. [PMID: 31347249 DOI: 10.1002/jssc.201900030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 07/15/2019] [Accepted: 07/20/2019] [Indexed: 12/14/2022]
Abstract
Ligustrazine was the active ingredient of the traditional Chinese medicine Chuanxiong Rhizoma. However, the content of ligustrazine is very low. We proposed a hypothesis that ligustrazine was produced by the mutual effects between endophytic Bacillus subtilis and the Ligusticum chuanxiong Hort. This study aimed to explore whether the endophytic B. subtilis LB5 could make use of Chuanxiong Rhizoma fermentation matrix to produce ligustrazine and clarify the mechanisms of action preliminarily. Ultra high performance liquid chromatography with quadrupole time-of-flight mass spectrometry analysis showed the content of ligustrazine in Chuanxiong Rhizoma was below the detection limit (0.1 ng/mL), while B. subtilis LB5 produced ligustrazine at the yield of 1.0268 mg/mL in the Chuanxiong Rhizoma-ammonium sulfate fermentation medium. In the fermented matrix, the reducing sugar had a significant reduction from 12.034 to 2.424 mg/mL, and rough protein content increased from 2.239 to 4.361 mg/mL. Acetoin, the biosynthetic precursor of ligustrazine, was generated in the Chuanxiong Rhizoma-Ammonium sulfate (151.2 mg/mL) fermentation medium. This result showed that the endophytic bacteria B. subtilis LB5 metabolized Chuanxiong Rhizoma via secreted protein to consume the sugar in Chuanxiong Rhizoma to produce a considerable amount of ligustrazine. Collectively, our preliminary research suggested that ligustrazine was the interaction product of endophyte, but not the secondary metabolite of Chuanxiong Rhizoma itself.
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Affiliation(s)
- Dan Dan Yin
- College of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, P. R. China.,Key Laboratory of Chinese Medicine Formula of Anhui Province, Hefei, Anhui, P. R. China
| | - Yun Lai Wang
- College of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, P. R. China.,Key Laboratory of Chinese Medicine Formula of Anhui Province, Hefei, Anhui, P. R. China
| | - Mo Yang
- College of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, P. R. China.,Key Laboratory of Chinese Medicine Formula of Anhui Province, Hefei, Anhui, P. R. China
| | - Deng Ke Yin
- College of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, P. R. China.,Key Laboratory of Chinese Medicine Formula of Anhui Province, Hefei, Anhui, P. R. China
| | - Guo Kai Wang
- College of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, P. R. China.,Key Laboratory of Chinese Medicine Formula of Anhui Province, Hefei, Anhui, P. R. China
| | - Fan Xu
- College of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, P. R. China.,Key Laboratory of Chinese Medicine Formula of Anhui Province, Hefei, Anhui, P. R. China
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17
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High tetramethylpyrazine production by the endophytic bacterial Bacillus subtilis isolated from the traditional medicinal plant Ligusticum chuanxiong Hort. AMB Express 2018; 8:193. [PMID: 30564983 PMCID: PMC6298913 DOI: 10.1186/s13568-018-0721-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Accepted: 11/27/2018] [Indexed: 01/10/2023] Open
Abstract
Tetramethylpyrazine (TMP) with significant protective effects on cardiovascular is the active ingredient of traditional Chinese medicine Rhizoma Chuanxiong (RC). However, many studies have reported the low content of TMP in RC. The endophytes of medicinal plants have the biosynthetic potential to produce the same or similar active metabolites as the host, while few reports were conducted to explore the endophytic bacteria of Ligusticum chuanxiong Hort. and its productive capacity for the important ingredient TMP. The present paper focuses on the isolation and identification of TMP producing endophytic bacteria from RC. In this study, the endophytic bacteria were isolated from the rhizome of Ligusticum chuanxiong Hort. (Umbelliferae). Yeast extract peptone glucose medium (YP) was used for fermentation medium (37 °C, 220 rpm agitation, 144 h). GC and GC/MS were performed to determine and verify the product, the fermentation characteristics were investigated. Morphological observation, physiological and biochemical indexes combining with 16S rRNA sequence analysis were carried out to identify the endophytic bacteria. As a result, five strains of endophytic Bacillus subtilis were firstly isolated and identified from RC, named as LB3, LB3-2-1, LB6-2, LB4, LB5 respectively. All five strains of endophytic B. subtilis produced TMP, while LB5 had the highest production of 10.69 g/L at the 144 h fermentation. This work demonstrates the fact that the endophytic B. subtilis of RC can produce a high level of TMP, indicating the endophytic B. subtilis might play a role in the accumulation of TMP during the growth period of RC.
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18
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Enhancing candicidin biosynthesis by medium optimization and pH stepwise control strategy with process metabolomics analysis of Streptomyces ZYJ-6. Bioprocess Biosyst Eng 2018; 41:1743-1755. [DOI: 10.1007/s00449-018-1997-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Accepted: 08/02/2018] [Indexed: 10/28/2022]
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19
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Xu Y, Xu C, Li X, Sun B, Eldin AA, Jia Y. A combinational optimization method for efficient synthesis of tetramethylpyrazine by the recombinant Escherichia coli. Biochem Eng J 2018. [DOI: 10.1016/j.bej.2017.10.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Dai J, Guan W, Ma L, Xiu Z. Salting-out extraction of acetoin from fermentation broth using ethyl acetate and K 2 HPO 4. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2017.05.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation. Bioprocess Biosyst Eng 2016; 40:423-429. [DOI: 10.1007/s00449-016-1710-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2016] [Accepted: 11/17/2016] [Indexed: 02/04/2023]
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22
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Zhao H, Yun J. Isolation, identification and fermentation conditions of highly acetoin-producing acetic acid bacterium from Liangzhou fumigated vinegar in China. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1106-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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23
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Li X, Lin Y, Chang M, Jin Q, Wang X. Efficient production of arachidonic acid by Mortierella alpina through integrating fed-batch culture with a two-stage pH control strategy. BIORESOURCE TECHNOLOGY 2015; 181:275-82. [PMID: 25661306 DOI: 10.1016/j.biortech.2015.01.009] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2014] [Revised: 01/02/2015] [Accepted: 01/03/2015] [Indexed: 05/23/2023]
Abstract
Arachidonic acid (ARA) yield and productivity of Mortierella alpina mutant D20 were enhanced by integrating a fed-batch culture combined with a two-stage pH control strategy. Following a kinetic analysis of the whole fermentation process, a two-stage pH control strategy was developed in which the pH was maintained at 5.5 for the first 48 h and then shifted to 6.5 till the end of fermentation. Using this strategy, a maximum ARA production of 8.12 g/L was achieved. On the basis of pH control, the effects of fed-batch cultures on ARA productivity were further investigated. A maximum ARA productivity of 1.40 g/L/d was obtained with a two-stage constant-speed glucose feeding strategy, starting with a glucose concentration of 50 g/L. This strategy was simple and economical to operate, and it may be possible to apply this approach for large-scale industrial production of ARA.
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Affiliation(s)
- Xiangyu Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
| | - Ye Lin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
| | - Ming Chang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China
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24
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Prediction of proton exchange and bacterial growth on various substrates using constraint-based modeling approach. BIOTECHNOL BIOPROC E 2011. [DOI: 10.1007/s12257-011-0115-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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