Producing Acetic Acid of Acetobacter pasteurianus by Fermentation Characteristics and Metabolic Flux Analysis

被引：17
|
作者：
Wu, Xuefeng [1 ,2 ]
Yao, Hongli [1 ]
Liu, Qing [1 ]
Zheng, Zhi [1 ,2 ]
Cao, Lili [1 ,2 ]
Mu, Dongdong [1 ]
Wang, Hualin [1 ,2 ]
Jiang, Shaotong [1 ,2 ]
Li, Xingjiang [1 ,2 ]
机构：
[1] Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China
[2] Key Lab Agr Prod Proc Anhui Prov, Hefei 230009, Anhui, Peoples R China
来源：
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY | 2018年 / 186卷 / 01期
基金：
中国国家自然科学基金;
关键词：
Acetic acid fermentation; Ethanol respiratory chain; Acetobacter pasteurianus [!text type='JS']JS[!/text]T-S; Environmental stress; Metabolic flux analysis; QUINOPROTEIN ALCOHOL-DEHYDROGENASE; VINEGAR FERMENTATION; HIGHER TEMPERATURES; ACETATE OXIDATION; BACTERIA; CHROMATOGRAPHY; ACETIFICATION; RESISTANCE; PATHWAYS; STRAIN;
D O I：
10.1007/s12010-018-2732-4
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The acetic acid bacterium Acetobacter pasteurianus plays an important role in acetic acid fermentation, which involves oxidation of ethanol to acetic acid through the ethanol respiratory chain under specific conditions. In order to obtain more suitable bacteria for the acetic acid industry, A. pasteurianus JST-S screened in this laboratory was compared with A. pasteurianus CICC 20001, a current industrial strain in China, to determine optimal fermentation parameters under different environmental stresses. The maximum total acid content of A. pasteurianus JST-S was 57.14 +/- 1.09 g/L, whereas that of A. pasteurianus CICC 20001 reached 48.24 +/- 1.15 g/L in a 15-L stir stank. Metabolic flux analysis was also performed to compare the reaction byproducts. Our findings revealed the potential value of the strain in improvement of industrial vinegar fermentation.
引用
收藏
页码：217 / 232
页数：16
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