Co-culturing a novel Bacillus strain with Clostridium tyrobutyricum ATCC 25755 to produce butyric acid from sucrose

Title
Co-culturing a novel Bacillus strain with Clostridium tyrobutyricum ATCC 25755 to produce butyric acid from sucrose
Author
상병인
Keywords
Butyric acid; Sucrose; Levansucrase; Co-culture; Clostridium tyrobutyricum ATCC 25755; Bacillus sp SGP1
Issue Date
2013-03
Publisher
BIOMED CENTRAL LTD, 236 GRAYS INN RD, FLOOR 6, LONDON WC1X 8HL, ENGLAND
Citation
BIOTECHNOLOGY FOR BIOFUELS, 권: 6, 논문 번호: 35
Abstract
Background: Currently, the most promising microorganism used for the bio-production of butyric acid is Clostridium tyrobutyricum ATCC 25755(T); however, it is unable to use sucrose as a sole carbon source. Consequently, a newly isolated strain, Bacillus sp. SGP1, that was found to produce a levansucrase enzyme, which hydrolyzes sucrose into fructose and glucose, was used in a co-culture with this strain, permitting C. tyrobutyricum ATCC 25755(T) to ferment sucrose to butyric acid.Results: B. sp. SGP1 alone did not show any butyric acid production and the main metabolite produced was lactic acid. This allowed C. tyrobutyricum ATCC 25755(T) to utilize the monosaccharides resulting from the activity of levansucrase together with the lactic acid produced by B. sp. SGP1 to generate butyric acid, which was the main fermentative product within the co-culture. Furthermore, the final acetic acid concentration in the co-culture was significantly lower when compared with pure C. tyrobutyricum ATCC 25755(T) cultures grown on glucose. In fed-batch fermentations, the optimum conditions for the production of butyric acid were around pH 5.50 and a temperature of 37 degrees C. Under these conditions, the final butyrate concentration was 34.2 +/- 1.8 g/L with yields of 0.35 +/- 0.03 g (butyrate)/g (sucrose) and maximum productivity of 0.3 +/- 0.04 g/L/h.Conclusions: Using this co-culture, sucrose can be utilized as a carbon source for butyric acid production at a relatively high yield. In addition, this co-culture offers also the benefit of a greater selectivity, with butyric acid constituting 92.8% of the acids when the fermentation was terminated.
URI
https://biotechnologyforbiofuels.biomedcentral.com/articles/10.1186/1754-6834-6-35http://hdl.handle.net/20.500.11754/44218
ISSN
1754-6834
DOI
10.1186/1754-6834-6-35
Appears in Collections:
COLLEGE OF ENGINEERING[S](공과대학) > CHEMICAL ENGINEERING(화학공학과) > Articles
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