Aerobiosis–anaerobiosis transition has a significant impact on organic acid production by Corynebacterium glutamicum

2017 ◽  
Vol 52 ◽  
pp. 10-21 ◽  
Author(s):  
Abdoul-Karim Kaboré ◽  
Eric Olmos ◽  
Michel Fick ◽  
Fabrice Blanchard ◽  
Emmanuel Guedon ◽  
...  
Keyword(s):  
Organic Acid ◽  
Corynebacterium Glutamicum ◽  
Acid Production ◽  
Organic Acid Production

scholarly journals Enhanced Glucose Consumption and Organic Acid Production by Engineered Corynebacterium glutamicum Based on Analysis of a pfkB1 Deletion Mutant

2016 ◽  
Vol 83 (3) ◽  
Author(s):  
Satoshi Hasegawa ◽  
Yuya Tanaka ◽  
Masako Suda ◽  
Toru Jojima ◽  
Masayuki Inui
Keyword(s):  
Organic Acid ◽  
Corynebacterium Glutamicum ◽  
Acid Production ◽  
Deletion Mutant ◽  
Glucose Consumption ◽  
Oxygen Deprivation ◽  
Glycolytic Flux ◽  
Wild Type ◽  
Organic Acid Production ◽  
Content Type

ABSTRACT In the analysis of a carbohydrate metabolite pathway, we found interesting phenotypes in a mutant strain of Corynebacterium glutamicum deficient in pfkB1, which encodes fructose-1-phosphate kinase. After being aerobically cultivated with fructose as a carbon source, this mutant consumed glucose and produced organic acid, predominantly l-lactate, at a level more than 2-fold higher than that of the wild-type grown with glucose under conditions of oxygen deprivation. This considerably higher fermentation capacity was unique for the combination of pfkB1 deletion and cultivation with fructose. In the metabolome and transcriptome analyses of this strain, marked intracellular accumulation of fructose-1-phosphate and significant upregulation of several genes related to the phosphoenolpyruvate:carbohydrate phosphotransferase system, glycolysis, and organic acid synthesis were identified. We then examined strains overexpressing several of the identified genes and demonstrated enhanced glucose consumption and organic acid production by these engineered strains, whose values were found to be comparable to those of the model pfkB1 deletion mutant grown with fructose. l-Lactate production by the ppc deletion mutant of the engineered strain was 2,390 mM (i.e., 215 g/liter) after 48 h under oxygen deprivation, which was a 2.7-fold increase over that of the wild-type strain with a deletion of ppc. IMPORTANCE Enhancement of glycolytic flux is important for improving microbiological production of chemicals, but overexpression of glycolytic enzymes has often resulted in little positive effect. That is presumably because the central carbon metabolism is under the complex and strict regulation not only transcriptionally but also posttranscriptionally, for example, by the ATP/ADP ratio. In contrast, we studied a mutant strain of Corynebacterium glutamicum that showed markedly enhanced glucose consumption and organic acid production and, based on the findings, identified several genes whose overexpression was effective in enhancing glycolytic flux under conditions of oxygen deprivation. These results will further understanding of the regulatory mechanisms of glycolytic flux and can be widely applied to the improvement of the microbial production of useful chemicals.

Sites of Organic Acid Production and Patterns of Digesta Movement in the Gastrointestinal Tract of Dogs

1979 ◽  
Vol 109 (9) ◽  
pp. 1592-1600 ◽  
Author(s):  
Charles A. Banta ◽  
Edgar T. Clemens ◽  
Mary M. Krinsky ◽  
Ben E. Sheffy
Keyword(s):  
Gastrointestinal Tract ◽  
Organic Acid ◽  
Acid Production ◽  
Organic Acid Production

Microbial Applications in Organic Acid Production

2021 ◽  
pp. 104-124
Author(s):  
Jyoti Singh Jadaun ◽  
Amit K. Rai ◽  
Sudhir P. Singh
Keyword(s):  
Organic Acid ◽  
Acid Production ◽  
Organic Acid Production

Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk

2012 ◽  
Vol 3 (1) ◽  
pp. 23-32 ◽  
Author(s):  
A. Do Carmo ◽  
M. De Oliveira ◽  
D. Da Silva ◽  
S. Castro ◽  
A. Borges ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Acid Production ◽  
Food Preservation ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Properties ◽  
Organic Acid Production ◽  
Probiotic Lactobacillus ◽  
Skimmed Milk

There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh – lactate dehydrogenase, adhE – Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 – catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property for pizza cheeses.

Part III. The Respiratory Regulation in Psychotic Subjects

1928 ◽  
Vol 74 (306) ◽  
pp. 443-453 ◽  
Author(s):  
F. Golla ◽  
S. A. Mann ◽  
F. Golla ◽  
R. G. B. Marsh
Keyword(s):  
Organic Acid ◽  
Acid Production ◽  
Normal Subjects ◽  
Compensatory Mechanism ◽  
Acid Base ◽  
Organic Acid Production ◽  
Respiratory Regulation ◽  
Acid Base Equilibrium ◽  
Buffering Power ◽  
Respiratory Centre

The preceding studies on the acid-base equilibrium in psychotics have made it evident that the failure to adjust must be attributed in the first instance to an inadequacy of the respiratory compensatory mechanism, and can be in no sense attributable to either a deficiency in the buffering power of the blood itself or to an increased organic acid production (acidosis). We have endeavoured to determine the excitability of the respiratory centre to the stimulus created by CO2. For this purpose a number of psychotic patients were tested as to the excitability of the respiratory centre to air containing 2% CO2 and the reaction compared with that obtaining in a number of normal subjects.

Lactic acid bacteria modulate organic acid production during early stages of food waste composting

2019 ◽  
Vol 687 ◽  
pp. 341-347 ◽  
Author(s):  
Quyen Ngoc Minh Tran ◽  
Hiroshi Mimoto ◽  
Mitsuhiko Koyama ◽  
Kiyohiko Nakasaki
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acid ◽  
Food Waste ◽  
Acid Production ◽  
Organic Acid Production ◽  
Early Stages

scholarly journals Increasing ATP conservation in maltose consuming yeast, a challenge for industrial organic acid production in non-aerated reactors

2014 ◽  
Vol 8 (Suppl 4) ◽  
pp. P185
Author(s):  
Stefan de Kok ◽  
Wesley Marques ◽  
Robert Mans ◽  
Duygu Yilmaz ◽  
Erwin Suir ◽  
...  
Keyword(s):  
Organic Acid ◽  
Acid Production ◽  
Organic Acid Production
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