In this study, a uridine and acetoin co-production pathway was designed and engineered in Bacillus subtilis for the first time. A positive correlation between acetoin and uridine production was observed and investigated. By disrupting acetoin reductase/2,3-butanediol dehydrogenasegenebdhA, the acetoin and uridine yield was increased while 2,3-butanediol formation was markedly reduced. Subsequent overexpression of the alsSD operon further improved acetoin yield and abolished acetate formation. After optimization of fermentation medium, key supplementation strategies of yeast extract and soybean meal hydrolysate were identified and applied to improve the co-production of uridine and acetoin. With a consumption of 290.33 g/L glycerol, the recombinant strain can accumulate 40.62 g/L uridine and 60.48 g/L acetoin during 48 h of fed-batch fermentation. The results indicate that simultaneous production of uridine and acetoin is an efficient strategy for balancing the carbon metabolism in engineered Bacillus subtilis. More importantly, co-production of value-added products is a possible way to improve the economics of uridine fermentation.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1007/s00253-018-9316-7 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by H NMR-Based Metabolomics.
Foods
May 2023
Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43650, Malaysia.
Fermentation of milk enhances its nutritional and biological activity through the improvement of the bioavailability of nutrients and the production of bioactive compounds. Coconut milk was fermented with ngue16. The aim of this study was to evaluate the effect of fermentation and cold storage for 28 days on physicochemical characteristics, shelf life, and antioxidant and antibacterial activities of coconut milk as well as its proximate and chemical compositions.
View Article and Find Full Text PDFH NMR chemometric models for classification of Czech wine type and variety.
Food Chem
March 2021
Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague 6 - Suchdol, Czech Republic. Electronic address:
A set of 917 wines of Czech origin were analysed using nuclear magnetic resonance spectroscopy (NMR) with the aim of building and evaluating multivariate statistical models and machine learning methods for the classification of 6 types based on colour and residual sugar content, 13 wine grape varieties and 4 locations based on H NMR spectra. The predictive models afforded greater than 93% correctness for classifying dry and medium dry, medium, and sweet white wines and dry red wines. The trained Random Forest (RF) model classified Pinot noir with 96% correctness, Blaufränkisch 96%, Riesling 92%, Cabernet Sauvignon 77%, Chardonnay 76%, Gewürtztraminer 60%, Hibernal 60%, Grüner Veltliner 52%, Pinot gris 48%, Sauvignon Blanc 45%, and Pálava 40%.
View Article and Find Full Text PDFMetabolic engineering of Bacillus subtilis for the co-production of uridine and acetoin.
Appl Microbiol Biotechnol
October 2018
National and Local United Engineering Lab of Metabolic Control Fermentation Technology, Tianjin University of Science and Technology, Tianjin, 300457, China.
In this study, a uridine and acetoin co-production pathway was designed and engineered in Bacillus subtilis for the first time. A positive correlation between acetoin and uridine production was observed and investigated. By disrupting acetoin reductase/2,3-butanediol dehydrogenasegenebdhA, the acetoin and uridine yield was increased while 2,3-butanediol formation was markedly reduced.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!