Background: Propane (C3H8) is a volatile hydrocarbon with highly favourable physicochemical properties as a fuel, in addition to existing global markets and infrastructure for storage, distribution and utilization in a wide range of applications. Consequently, propane is an attractive target product in research aimed at developing new renewable alternatives to complement currently used petroleum-derived fuels. This study focuses on the construction and evaluation of alternative microbial biosynthetic pathways for the production of renewable propane. The new pathways utilize CoA intermediates that are derived from clostridial-like fermentative butanol pathways and are therefore distinct from the first microbial propane pathways recently engineered in Escherichia coli.
Results: We report the assembly and evaluation of four different synthetic pathways for the production of propane and butanol, designated a) atoB-adhE2 route, b) atoB-TPC7 route, c) nphT7-adhE2 route and d) nphT7-TPC7 route. The highest butanol titres were achieved with the atoB-adhE2 (473 ± 3 mg/L) and atoB-TPC7 (163 ± 2 mg/L) routes. When aldehyde deformylating oxygenase (ADO) was co-expressed with these pathways, the engineered hosts also produced propane. The atoB-TPC7-ADO pathway was the most effective in producing propane (220 ± 3 μg/L). By (i) deleting competing pathways, (ii) including a previously designed ADOA134F variant with an enhanced specificity towards short-chain substrates and (iii) including a ferredoxin-based electron supply system, the propane titre was increased (3.40 ± 0.19 mg/L).
Conclusions: This study expands the metabolic toolbox for renewable propane production and provides new insight and understanding for the development of next-generation biofuel platforms. In developing an alternative CoA-dependent fermentative butanol pathway, which includes an engineered ADO variant (ADOA134F), the study addresses known limitations, including the low bio-availability of butyraldehyde precursors and poor activity of ADO with butyraldehyde. Graphical abstractPropane synthesis derived from a fermentative butanol pathway is enabled by metabolic engineering.
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http://dx.doi.org/10.1186/s13068-015-0231-1 | DOI Listing |
Sci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
View Article and Find Full Text PDFMolecules
November 2024
Department of Chemical and Biochemical Engineering, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
The use of mixed cultures in gas fermentations could reduce operating costs in the production of liquid chemicals such as alcohols or carboxylic acids. However, directing reducing equivalents towards the desired products presents the challenge of co-existing competing pathways. In this study, two trickle bed reactors were operated at acetogenic and chain elongating conditions to explore the fate of electron equivalents (ethanol, H, and CO) and test pH oscillations as a strategy to target chain-elongated products.
View Article and Find Full Text PDFBioresour Technol
December 2024
College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China. Electronic address:
Curr Res Microb Sci
November 2024
Department of Microbiology, University of Nigeria, Nsukka 410001, Nigeria.
Pollution from fossil fuel usage coupled with its unsustainability is currently instigating a global drive for affordable and eco-friendly alternatives. A feasible replacement seems to be microbial biofuels. However, the production cost is still high, partly due to the cost of substrates and media.
View Article and Find Full Text PDFThe increasing demand for plant-based beverages with improved functional and sensory qualities has guided this study, which examines the bioactive content, functional, and sensory properties of a rice, apple pomace, and sea buckthorn beverage (RASB) fermented with probiotic and . We found out that total polyphenol content (TPC), total flavonoid content (TFC), and β-carotene were significantly higher in samples with , particularly in coculture samples. These samples also exhibited elevated alcohol by volume (ABV).
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