Genome shuffling improved acid-tolerance and succinic acid production of Actinobacillus succinogenes

被引：23

作者：

Hu, Shumeng ^{[1
]}

You, Ying ^{[1
]}

Xia, Feifei ^{[1
]}

Liu, Junmei ^{[1
,2
]}

Dai, Weichang ^{[1
]}

Liu, Jingsheng ^{[1
,2
]}

Wang, Yuhua ^{[1
,2
]}

机构：

[1] Jilin Agr Univ, Food Sci & Engn Coll, Changchun 130118, Jilin, Peoples R China

[2] Natl Engn Lab Wheat & Corn Deep Proc, Changchun 130118, Jilin, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2019年 / 28卷 / 03期

关键词：

Actinobacillus succinogenes; Succinic acid; Genome shuffling; Acid resistance; High production; BIOMASS;

D O I：

10.1007/s10068-018-0505-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Succinic acid is widely applied to chemical, pharmaceutical, food, and agricultural industries. With the rapid development of these industries, a great demand of succinic acid is required. The acid-tolerance and succinic acid production of Actinobacillus succinogenes strain were improved by using genome shuffling. Results showed that one modified strain AS-F32, with the best acid resistance and the highest succinic acid production, was obtained after 3 cycles of genome shuffling. The minimum growth pH of AS-F32 was 3.5, and the acid production and cell dry weight were 5.1 and 4.8g/L in flask, improved 2.6 and 1.85 times over the start strain As-R2. Furthermore, the succinic acid yield of As-32 was 31.2g/L and the dry cell weight was increased 44.4% by maintaining pH 4.8 with 7.0M NH4OH in 5 L bioreactor, increased 1.1 times than the original strain As-R2.

引用

页码：817 / 822

页数：6

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