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Qian J, Wang Y, Hu Z, Shi T, Wang Y, Ye C, Huang H. Bacillus sp. as a microbial cell factory: Advancements and future prospects. Biotechnol Adv 2023; 69:108278. [PMID: 37898328 DOI: 10.1016/j.biotechadv.2023.108278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 09/27/2023] [Accepted: 10/25/2023] [Indexed: 10/30/2023]
Abstract
Bacillus sp. is one of the most distinctive gram-positive bacteria, able to grow efficiently using cheap carbon sources and secrete a variety of useful substances, which are widely used in food, pharmaceutical, agricultural and environmental industries. At the same time, Bacillus sp. is also recognized as a safe genus with a relatively clear genetic background, which is conducive to the industrial production of target metabolites. In this review, we discuss the reasons why Bacillus sp. has been so extensively studied and summarize its advances in systems and synthetic biology, engineering strategies to improve microbial cell properties, and industrial applications in several metabolic engineering applications. Finally, we present the current challenges and possible solutions to provide a reliable basis for Bacillus sp. as a microbial cell factory.
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Affiliation(s)
- Jinyi Qian
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China
| | - Yuzhou Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China
| | - Zijian Hu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China
| | - Tianqiong Shi
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China.
| | - Yuetong Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China.
| | - Chao Ye
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China.
| | - He Huang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China.
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Luo Z, Yan Y, Du S, Zhu Y, Pan F, Wang R, Xu Z, Xu X, Li S, Xu H. Recent advances and prospects of Bacillus amyloliquefaciens as microbial cell factories: from rational design to industrial applications. Crit Rev Biotechnol 2023; 43:1073-1091. [PMID: 35997331 DOI: 10.1080/07388551.2022.2095499] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 04/02/2022] [Indexed: 11/03/2022]
Abstract
Bacillus amyloliquefaciens is one of the most characterized Gram-positive bacteria. This species has unique characteristics that are beneficial for industrial applications, including its utilization of: cheap carbon as a substrate, a transparent genetic background, and large-scale robustness in fermentation. Indeed, the productivity characteristics of B. amyloliquefaciens have been thoroughly analyzed and further optimized through systems biology and synthetic biology techniques. Following the analysis of multiple engineering design strategies, B. amyloliquefaciens is now considered an efficient cell factory capable of producing large quantities of multiple products from various raw materials. In this review, we discuss the significant potential advantages offered by B. amyloliquefaciens as a platform for metabolic engineering and industrial applications. In addition, we systematically summarize the recent laboratory research and industrial application of B. amyloliquefaciens, including: relevant advances in systems and synthetic biology, various strategies adopted to improve the cellular performances of synthetic chemicals, as well as the latest progress in the synthesis of certain important products by B. amyloliquefaciens. Finally, we propose the current challenges and essential strategies to usher in an era of broader B. amyloliquefaciens use as microbial cell factories.
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Affiliation(s)
- Zhengshan Luo
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Yifan Yan
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Shanshan Du
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Yifan Zhu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Fei Pan
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Rui Wang
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Zheng Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Xiaoqi Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Sha Li
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Hong Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing, China
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
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Sar T, Harirchi S, Ramezani M, Bulkan G, Akbas MY, Pandey A, Taherzadeh MJ. Potential utilization of dairy industries by-products and wastes through microbial processes: A critical review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 810:152253. [PMID: 34902412 DOI: 10.1016/j.scitotenv.2021.152253] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/18/2021] [Accepted: 12/04/2021] [Indexed: 06/14/2023]
Abstract
The dairy industry generates excessive amounts of waste and by-products while it gives a wide range of dairy products. Alternative biotechnological uses of these wastes need to be determined to aerobic and anaerobic treatment systems due to their high chemical oxygen demand (COD) levels and rich nutrient (lactose, protein and fat) contents. This work presents a critical review on the fermentation-engineering aspects based on defining the effective use of dairy effluents in the production of various microbial products such as biofuel, enzyme, organic acid, polymer, biomass production, etc. In addition to microbial processes, techno-economic analyses to the integration of some microbial products into the biorefinery and feasibility of the related processes have been presented. Overall, the inclusion of dairy wastes into the designed microbial processes seems also promising for commercial approaches. Especially the digestion of dairy wastes with cow manure and/or different substrates will provide a positive net present value (NPV) and a payback period (PBP) less than 10 years to the plant in terms of biogas production.
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Affiliation(s)
- Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden
| | - Sharareh Harirchi
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden; Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Mohaddaseh Ramezani
- Microorganisms Bank, Iranian Biological Resource Centre (IBRC), ACECR, Tehran, Iran
| | - Gülru Bulkan
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden
| | - Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Turkey
| | - Ashok Pandey
- CSIR-Indian Institute of Toxicology Research, Lucknow, India
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Ousaadi MI, Merouane F, Berkani M, Almomani F, Vasseghian Y, Kitouni M. Valorization and optimization of agro-industrial orange waste for the production of enzyme by halophilic Streptomyces sp. ENVIRONMENTAL RESEARCH 2021; 201:111494. [PMID: 34171373 DOI: 10.1016/j.envres.2021.111494] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/31/2021] [Accepted: 05/31/2021] [Indexed: 06/13/2023]
Abstract
This study underlines the biotechnical valorization of the accumulated and unusable remains of agro-industrial orange fruit peel waste to produce α-amylase under submerged conditions by Streptomyces sp. KP314280 (20r). The response surface methodology based on central composite design (RSM-CCD) and artificial neural network coupled with a genetic algorithm (ANN-GA) were used to model and optimize the conditions for the α-amylase production. Four independent variables were evaluated for α-amylase activity including substrate concentration, inoculum size, sodium chloride powder (NaCl), and pH. A ten-fold cross-validation indicated that the ANN has a greater ability than the RSM to predict the α-amylase activity (R2ANN = 0.884 and R2RSM = 0.725). The analysis of variance indicated that the aforementioned four factors significantly affected the α-amylase activity. Additionally, the α-amylase production experiments were conducted according to the optimal conditions generated by the GA. The results indicated that the amylase yield increased by 4-fold. Moreover, the α-amylase production (12.19 U/mL) in the optimized medium was compatible with the predicted conditions outlined by the ANN-GA model (12.62 U/mL). As such, the ANN and GA combination is optimizable for α-amylase production and exhibits an accurate prediction which provides an alternative to other biological applications.
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Affiliation(s)
- Mouna Imene Ousaadi
- Laboratoire Biotechnologies, Ecole Nationale Supérieure de Biotechnologie, Ville Universitaire Ali Mendjeli, BP E66 25100, Constantine, Algeria
| | - Fateh Merouane
- Laboratoire Biotechnologies, Ecole Nationale Supérieure de Biotechnologie, Ville Universitaire Ali Mendjeli, BP E66 25100, Constantine, Algeria
| | - Mohammed Berkani
- Laboratoire Biotechnologies, Ecole Nationale Supérieure de Biotechnologie, Ville Universitaire Ali Mendjeli, BP E66 25100, Constantine, Algeria.
| | - Fares Almomani
- Department of Chemical Engineering, College of Engineering, Qatar University, P. O. Box 2713, Doha, Qatar.
| | - Yasser Vasseghian
- Department of Chemical Engineering, Quchan University of Technology, Quchan, Iran.
| | - Mahmoud Kitouni
- Laboratoire de Génie Microbiologie et Applications, Université des Frères Mentouri Constantine 1, Route Ain El Bey, 25000 Constantine, Algeria
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Statistical optimization of amylase production and its purification from a palm wine isolate Bacillus sp., Q-164. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Bhatt B, Prajapati V, Patel K, Trivedi U. Kitchen waste for economical amylase production using Bacillus amyloliquefaciens KCP2. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101654] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Elyasi Far B, Ahmadi Y, Yari Khosroshahi A, Dilmaghani A. Microbial Alpha-Amylase Production: Progress, Challenges and Perspectives. Adv Pharm Bull 2020; 10:350-358. [PMID: 32665893 PMCID: PMC7335993 DOI: 10.34172/apb.2020.043] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 10/23/2019] [Accepted: 11/09/2019] [Indexed: 11/24/2022] Open
Abstract
Alpha-amylase reputes for starch modification by breaking of 1-4 glycosidic bands and is widely applied in different industrial sectors. Microorganisms express unique alpha-amylases with thermostable and halotolerant characteristics dependent on the microorganism’s intrinsic features. Likewise, genetic engineering methods are applied to produce enzymes with higher stability in contrast to wild types. As there are widespread application of α-amylase in industry, optimization methods like RSM are used to improve the production of the enzyme ex vivo. This study aimed to review the latest researches on the production improvement and stability of α-amylase.
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Affiliation(s)
- Babak Elyasi Far
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Yassin Ahmadi
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ahmad Yari Khosroshahi
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Medical Nanotechnology, Faculty of Advanced Medical Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Azita Dilmaghani
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
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Panwar D, Panesar PS, Chopra HK. Recent Trends on the Valorization Strategies for the Management of Citrus By-products. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1695834] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Divyani Panwar
- Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Parmjit S. Panesar
- Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Harish K. Chopra
- Department of Chemistry, Sant Longowal Institute of Engineering and Technology, Longowal, India
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Steudler S, Werner A, Walther T. It Is the Mix that Matters: Substrate-Specific Enzyme Production from Filamentous Fungi and Bacteria Through Solid-State Fermentation. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2019; 169:51-81. [PMID: 30796505 DOI: 10.1007/10_2019_85] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Fungi have a diverse spectrum of extracellular enzymes. In nature, extracellular enzymes primarily serve to procure nutrients for the survival and growth of the fungi. Complex polymers such as lignocellulose and starch as well as proteins and fats are broken down into their basic building blocks by extracellular enzymes such as amylases, proteases, lipases, xylanases, laccases, and many more.The abilities of these enzymes are made use of in diverse areas of industry, including food technology, textiles, and pharmaceuticals, and they have become indispensable for today's technology. Enzyme production is usually carried out using submerged fermentation (SmF). However, as part of the search for more sustainable uses of raw materials, solid-state fermentation (SSF) has become the focus of research.The rate of enzyme formation depends on different factors, for example, microorganism, temperature, or oxygen supply. However, one of the most important factors in enzyme production is the choice of substrate, which varies depending on the desired target enzyme. Substrates with proven effectiveness include wheat bran and straw, but unusual agricultural residues such as forage cactus pears and orange peels have surprisingly positive effects on enzyme formation as well.This review gives an overview of various technically relevant enzymes produced by filamentous fungi and suitable substrates for the production of the enzymes by SSF. Graphical Abstract.
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Affiliation(s)
- Susanne Steudler
- Institut für Naturstofftechnik, Professur für Bioverfahrenstechnik, Technische Universität Dresden, Dresden, Germany.
| | - Anett Werner
- Institut für Naturstofftechnik, Professur für Bioverfahrenstechnik, Technische Universität Dresden, Dresden, Germany
| | - Thomas Walther
- Institut für Naturstofftechnik, Professur für Bioverfahrenstechnik, Technische Universität Dresden, Dresden, Germany
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Kadier A, Abdeshahian P, Kalil MS, Hasan HA, Hamid AA. Optimization of the Key Medium Components and Culture Conditions for Efficient Cultivation of G. sulfurreducens Strain PCA ATCC 51573 Using Response Surface Methodology. IRANIAN JOURNAL OF SCIENCE AND TECHNOLOGY TRANSACTION A-SCIENCE 2018. [DOI: 10.1007/s40995-018-0501-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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