Prospects on bio-based 2,3-butanediol and acetoin production: Recent progress and advances.

Biotechnol Adv

Centre for Climate and Environmental Protection, School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK. Electronic address:

Published: March 2022

The bio-based platform chemicals 2,3-butanediol (BDO) and acetoin have various applications in chemical, cosmetics, food, agriculture, and pharmaceutical industries, whereas the derivatives of BDO could be used as fuel additives, polymer and synthetic rubber production. This review summarizes the novel technological developments in adapting genetic and metabolic engineering strategies for selection and construction of chassis strains for BDO and acetoin production. The valorization of renewable feedstocks and bioprocess development for the upstream and downstream stages of bio-based BDO and acetoin production are discussed. The techno-economic aspects evaluating the viability and industrial potential of bio-based BDO production are presented. The commercialization of bio-based BDO and acetoin production requires the utilization of crude renewable resources, the chassis strains with high fermentation production efficiencies and development of sustainable purification or conversion technologies.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.biotechadv.2021.107783DOI Listing

Publication Analysis

Top Keywords

acetoin production
16
bdo acetoin
16
bio-based bdo
12
chassis strains
8
production
7
bdo
6
acetoin
5
prospects bio-based
4
bio-based 23-butanediol
4
23-butanediol acetoin
4

Similar Publications

Comparison of the effects of two soy waste-based culture media on the technological properties of 90 as adjunct culture in miniature Cremoso cheese.

J Dairy Res

January 2025

Facultad de Ingeniería Química (FIQ-UNL), Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina.

We compared the effects of two waste-based culture media (M1 and M2) on the technological properties of (L90) for its application as a secondary culture in Cremoso cheese. The following parameters were studied at different ripening times: pH (7, 20, and 40 d), microbiological counts, carbohydrates and organic acids (7 and 40 d), moisture, fat, protein and volatile compounds (40 d). The viability and the metabolic performance of the strain in cheeses were also verified along ripening.

View Article and Find Full Text PDF

Aim: Bacillus subtilis is usually found in soil, and their biocontrol and plant growth promoting capabilities are being explored more recently than ever. However, knowledge about metabolite production and genome composition of endophytic Bacillus subtilis from seeds is limited. In the present study, Bacillus subtilis EVCu15 strain isolated from the seeds of Vasconcellea cundinamarcensis (mountain papaya) was subjected to whole genome sequencing, and detailed molecular and functional characterization.

View Article and Find Full Text PDF

Efficient Autoinducible Expression of Recombinant Proteins via the DegSU Quorum Sensing System in a Robust .

ACS Synth Biol

January 2025

School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.

DegSU quorum sensing (QS) system enables autoinducible expression of recombinant proteins in . However, insufficient promoter strength and a complex regulatory circuit limit its practical application. Here, the QS-responsive promoter P was modified by core region mutation, upstream truncation, and addition of activating binding sites, yielding P with a 118.

View Article and Find Full Text PDF

We aimed to evaluate the volatile compounds profile in traditional airag samples collected from two regions, including Bulgan and Uvurkhangai provinces, whereas famous airag-making areas in Mongolia. The volatile compounds of airag were investigated by the GC-MS method. A total of 95 kinds of volatile compounds were detected, and these were classified into 6 different classes: 14 acids, 14 alcohols, 16 aldehydes, 19 esters, 9 ketones, and 23 aliphatic hydrocarbons.

View Article and Find Full Text PDF

Comparative analysis of sensory properties and chemical composition in grape spirits: Pervaporation separation vs. distillation.

Food Chem

December 2024

Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address:

To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics approach investigated the aroma characteristics and key aroma compounds of Cabernet Sauvignon (CS) and Ugni Blanc (UB) grape spirits produced by pervaporation (UB-P, CS-P) and distillation (UB-D, CS-D). The results indicated that pervaporated grape spirits exhibited stronger floral and fruity aromas, while distilled grape spirits were characterized by more pronounced cooked apple and toasty aromas. Consumers preferred products with intense floral and fruity aromas and weaker cooked apple note.

View Article and Find Full Text PDF

Want 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!