scholarly journals Production of High Added-Value Chemicals in Basfia succiniciproducens: Role of Medium Composition

2021 ◽  
Vol 13 (6) ◽  
pp. 3513
Author(s):  
Hunor Bartos ◽  
Márta Balázs ◽  
Ildikó Hajnalka Kuzman ◽  
Szabolcs Lányi ◽  
Ildikó Miklóssy
Keyword(s):  
Succinic Acid ◽  
Yeast Extract ◽  
Acid Production ◽  
Industrial Applications ◽  
Added Value ◽  
Small Scale ◽  
Minimal Salt Medium ◽  
Production Potential ◽  
Succinic Acid Production

Succinic acid production through biological fermentation led to new pathways in the integration of renewable feedstock from different industries into biosynthesis. In this article, we investigate the population growth dynamics and succinic acid production potential of the recently isolated natural succinic acid producer, Basfia succiniciproducens, using in silico constraint-based metabolic models as well as in vitro experiments. Our work focuses on the influence of different renewable substrates and added yeast extract on fermentation dynamics, and the produced metabolites of the strain cultured in mineral (minimal) medium. According to our experiments, which were carried out as small-scale fermentations and in bioreactor conditions, glucose is the preferred carbon source, while the addition of 1% yeast extract has a significant positive effect on biomass formation. In the case of B. succiniciproducens cultured in minimal salt medium, a production potential as high as 47.09 mM succinic acid was obtained in these conditions. Industrial applications related to this bacterial strain could contribute to new possibilities for the re-use of byproducts by using fermentation processes, leading to high added-value compounds.

scholarly journals Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on the Succinic Acid Fermentation from Lactose Based Medium

2021 ◽  
Author(s):  
Christiane Terboven ◽  
Christian Abendroth ◽  
Janin Laumer ◽  
Christiane Herrmann ◽  
Roland Schneider ◽  
...  
Keyword(s):  
Succinic Acid ◽  
Yeast Extract ◽  
Acid Production ◽  
Sugar Concentration ◽  
Actinobacillus Succinogenes ◽  
Sugar Consumption ◽  
Acid Fermentation ◽  
Acid Yield ◽  
Succinic Acid Production ◽  
Succinic Acid Fermentation

The aim of this study was to investigate succinic acid production from lactose concentrate, a by-product of cheese-making, using Actinobacillus succinogenes and Basfia succiniciproducens. Although the capability of these strains to metabolize different sugars is already known, their application in the conversion of lactose bears high potential for optimization. With regard to B. succiniciproducens this approach is completely novel. In particular the influence of the mediums sugar concentration and its supplementation with yeast extract to prevent a lack of proteins and vitamins were examined. Lactose based media containing sugar concentrations between 20 and 65 g L-1 and 5 g L-1 yeast extract were fermented, whereby both strains showed comparable performances. The best results in succinic acid yield and acid concentration, 0.57 g g-1 initial sugar and 23 g L1, were achieved at an initial sugar concentration of 43 g L-1. The necessity of yeast extract was demonstrated using the sugar optimized medium without supplementation. As a result, yield and concentration of succinic acid dropped to 0.34 g g-1 and 13 g L-1, the sugar consumption decreased from more than 99 to less than 55 %. Therefore the supplementation amount of 5 g L-1 yeast extract can be regarded as well-balanced.

Promising advancement in fermentative succinic acid production by yeast hosts

2021 ◽  
Vol 401 ◽  
pp. 123414 ◽  
Author(s):  
Chong Li ◽  
Khai Lun Ong ◽  
Zhiyong Cui ◽  
Zhenyu Sang ◽  
Xiaotong Li ◽  
...  
Keyword(s):  
Succinic Acid ◽  
Acid Production ◽  
Succinic Acid Production

scholarly journals Metabolic Engineering of Escherichia coli for Enhanced Production of Succinic Acid, Based on Genome Comparison and In Silico Gene Knockout Simulation

2005 ◽  
Vol 71 (12) ◽  
pp. 7880-7887 ◽  
Author(s):  
Sang Jun Lee ◽  
Dong-Yup Lee ◽  
Tae Yong Kim ◽  
Byung Hun Kim ◽  
Jinwon Lee ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Succinic Acid ◽  
In Silico ◽  
Acid Production ◽  
Gene Knockout ◽  
Fermentation Products ◽  
E Coli ◽  
Metabolic Analysis ◽  
Enhanced Production ◽  
Succinic Acid Production

ABSTRACT Comparative analysis of the genomes of mixed-acid-fermenting Escherichia coli and succinic acid-overproducing Mannheimia succiniciproducens was carried out to identify candidate genes to be manipulated for overproducing succinic acid in E. coli. This resulted in the identification of five genes or operons, including ptsG, pykF, sdhA, mqo, and aceBA, which may drive metabolic fluxes away from succinic acid formation in the central metabolic pathway of E. coli. However, combinatorial disruption of these rationally selected genes did not allow enhanced succinic acid production in E. coli. Therefore, in silico metabolic analysis based on linear programming was carried out to evaluate the correlation between the maximum biomass and succinic acid production for various combinatorial knockout strains. This in silico analysis predicted that disrupting the genes for three pyruvate forming enzymes, ptsG, pykF, and pykA, allows enhanced succinic acid production. Indeed, this triple mutation increased the succinic acid production by more than sevenfold and the ratio of succinic acid to fermentation products by ninefold. It could be concluded that reducing the metabolic flux to pyruvate is crucial to achieve efficient succinic acid production in E. coli. These results suggest that the comparative genome analysis combined with in silico metabolic analysis can be an efficient way of developing strategies for strain improvement.

Optimization of fermentation medium for succinic acid production using Basfia succiniciproducens

2021 ◽  
pp. 101914
Author(s):  
Eleni Stylianou ◽  
Chrysanthi Pateraki ◽  
Dimitrios Ladakis ◽  
Anestis Vlysidis ◽  
Apostolis Koutinas
Keyword(s):  
Succinic Acid ◽  
Acid Production ◽  
Fermentation Medium ◽  
Succinic Acid Production ◽  
Optimization Of Fermentation
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